LEBANON BOLOGNA

[sherlock]

Has anyone ever tried making lebonon bologna?

[Bad Flynch]

IIRC, there is a recipe for Lebanon, Bologna in Rytek Kutas' book. It is more darkly flavored because it is smoked for an extra-long period of time. IIRC, it is called Lebanon because it originated with the Pennsylvania Dutch in Lebanon, Pennsylvania.

[sherlock]

I've seen that recipe.

It does take a long time, 50................yes 50 hours.

I would hate to make something that takes so long and then find out it tastes like crap.

It shows:
16 hrs at 90 degrees @ 90% humidity
28 hrs at 105 degrees @ 85% humidity
6 hrs at 110 degrees @ 85% humidity

I am afraid it is way above my bottom rung experience level.

have any of you experienced smokers ever made any ?

[NePaSmoKer]

And then there is sweet lebonon bologna

nepas

[CLAREGO]

been to the original smokehouse the original ones are made up of oak wood infact i live maybe a 1/2 mile away from it . i believe fermento is used in the curing process if there was a way to make it without humidity it would be great. most of the deer that is processed into bologna around these woods is close too the Lebanon bologna

[sherlock]

I am drooling. Must go buy some NOW............................