My local place for venison Lebanon bologna is not processing deer anymore.
Looking for a recipe to make my own. I have the encapsulated Citric Acid, just need a spice list and technique. This was always a staple for the holidays. So bummed they stopped this year. I have made bologna in the past, but it was missing the tang and some other flavors.
Any help is greatly appreciated. I seen Waltons sell a spice mix for Lebanon Bologna, has anyone tried it?
Thanks,
John
Would suggest you Google Len Poli. He is a master craftsman when it comes to sausage making. He is generous with his recipes.
Thank You..
used the premix from Waltons and the acid, texture was good, rind was good, the tang was way too much. letting it mellow in the fridge. will try in a week or so so see if it. If not, i'll go with the fermented version I think the butcher was using.