Lebanon Balogna Recipe/technique... HELP

[69firefowl]

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

[KyNola]

Would suggest you Google Len Poli.  He is a master craftsman when it comes to sausage making.  He is generous with his recipes.

[69firefowl]

Thank You..

[69firefowl]

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.