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Lebanon bologna Recipe is a type of smoked beef sausage that originated in the Pennsylvania Dutch community. It has a distinctive tangy flavor due to the fermentation process that it undergoes before smoking.
Ingredients Used In Lebanon Bologna Recipe
- Beef chuck roast 80/20, 1000 gram
- Kosher salt, 28 gram
- Cure #1, 2.5 gram
- Table sugar, 30 gram
- Dextrose, 6 gram
- Pepper, 3 gram
- Allspice, 2 gram
- Cinnamon, 2 gram
- Clove powder, 1 gram
- Ginger, .5 gram
- For every kilo (2.2 pounds) of meat/fat, rehydrate 1/8 tsp of F-LC Starter Culture in 1/8 cup of distilled water. Spend 30 minutes rehydrating this.
Step By Step Instructions To Make Lebanon Bologna Recipe
Step 1
Cut the beef into small strips after trimming any silver skin. Be sure to chill the grinder before grinding. It’s important to keep the temperature below 34 degrees Fahrenheit (1 degrees Celsius).
Step 2
Get all the spices together in a small cup and rehydrate the starter culture for at least 30 minutes. Spend 20 minutes soaking the bologna casings in warm water.
Step 3
Use a coarse grinding plate (10mm) and then a fine grinding plate (4.5mm) to grind beef. If necessary, the chill between grindings. At all times during processing, the meat should remain below 34F (1C)
Step 4
In a mixing bowl, combine chilled ground beef with the rehydrated starter culture and all spices. When the meat mixture becomes sticky and sticks to your hand when turned upside down, stop mixing.
Step 5
The sausage mix should be stuffed into bologna casings.
If you’re making this at a warmer temperature (above 65F, or 18C)
Step 1
At 90°F (32°C), 90-85% humidity, pH 4.8 – 4.9, ferment for 18-24 hours.
Step 2
For two days, cold smoke (less than 80F or 26C). Add a tray of water to the smoker during cold smoking to maintain high humidity.
Step 3
It is intended that this sausage’s pH level will be between 4.5 and 4.6 after cold smoking.
Step 4
Place this sausage in a 55-degree area (13 degrees centigrade) with 80% humidity for 5-7 days to dry it out (like summer sausage).
If you are making this in cooler weather (below 65F or 18C)
Step 1
In a 90f (32c) temperature range, in 90-85% humidity, and with a Target pH of 4.6, ferment for 24-30 hours.
Step 2
Two days of cold smoking (temperatures under 75F or 24C). By adding a tray of water to the smoker, you can maintain a high level of humidity during cold smoking.
Step 3
It is intended that this sausage’s pH level will be between 4.5 and 4.6 after cold smoking.
Step 4
This sausage can be dried for 5-7 days at 55 degrees (13 degrees Celsius) with 80% humidity (like summer sausage).
Slicing and Serving:
If you love Lebanon bologna, you know how important it is to slice it properly. Lebanon bologna is a type of smoked, cured, and fermented beef sausage that originated in Pennsylvania Dutch country. It has a tangy and slightly sweet flavor that makes it perfect for sandwiches, snacks, and appetizers.
But how do you slice the cooked Lebanon bologna Recipe to desired thickness and serve it in different ways?
Use a sharp knife or a meat slicer to slice the meat: A dull knife will tear the meat and make uneven slices. A meat slicer will give you more control over the thickness and speed of slicing. You can also adjust the blade to make thin or thick slices according to your preference.
Slice at an angle: If you want to make larger slices, you can slice at an angle instead of perpendicular to the meat. This will give you more surface area and make the slices more attractive.
Keep the meat cold: Cold meat is easier to slice than warm meat. You can refrigerate the cooked Lebanon bologna for a few hours or overnight before slicing it. This will also help preserve its flavor and texture.
Conclusion
Lebanon bologna Recipe is easy to make at home with some basic ingredients and equipment, and it will last for a long time in the refrigerator or freezer. If you are looking for a delicious and unique way to enjoy beef, try making your own Lebanon bologna Recipe today!
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Lebanon bologna Recipe
Ingredients
- 1000 gram Beef chuck roast 80/20
- 28 gram Kosher salt
- 2.5 gram Cure #1
- 30 gram Table sugar
- 6 gram Dextrose
- 3 gram Pepper
- 2 gram Allspice
- 2 gram Cinnamon
- 1 gram Clove powder
- .5 gram Ginger
- For every kilo (2.2 pounds) of meat/fat, rehydrate 1/8 tsp of F-LC Starter Culture in 1/8 cup of distilled water. Spend 30 minutes rehydrating this.
Instructions
- Cut the beef into small strips after trimming any silver skin. Be sure to chill the grinder before grinding. It's important to keep the temperature below 34 degrees Fahrenheit (1 degrees Celsius).
- Get all the spices together in a small cup and rehydrate the starter culture for at least 30 minutes. Spend 20 minutes soaking the bologna casings in warm water.
- Use a coarse grinding plate (10mm) and then a fine grinding plate (4.5mm) to grind beef. If necessary, the chill between grindings. At all times during processing, the meat should remain below 34F (1C)
- In a mixing bowl, combine chilled ground beef with the rehydrated starter culture and all spices. When the meat mixture becomes sticky and sticks to your hand when turned upside down, stop mixing.
- The sausage mix should be stuffed into bologna casings.
If you're making this at a warmer temperature (above 65F, or 18C)
- At 90°F (32°C), 90-85% humidity, pH 4.8 – 4.9, ferment for 18-24 hours.
- For two days, cold smoke (less than 80F or 26C). Add a tray of water to the smoker during cold smoking to maintain high humidity.
- It is intended that this sausage's pH level will be between 4.5 and 4.6 after cold smoking.
- Place this sausage in a 55-degree area (13 degrees centigrade) with 80% humidity for 5-7 days to dry it out (like summer sausage).
If you are making this in cooler weather (below 65F or 18C)
- In a 90f (32c) temperature range, in 90-85% humidity, and with a Target pH of 4.6, ferment for 24-30 hours.
- Two days of cold smoking (temperatures under 75F or 24C). By adding a tray of water to the smoker, you can maintain a high level of humidity during cold smoking.
- It is intended that this sausage's pH level will be between 4.5 and 4.6 after cold smoking.
- This sausage can be dried for 5-7 days at 55 degrees (13 degrees Celsius) with 80% humidity (like summer sausage).