These are the only pictures that I could salvage from my computer crash. Unfortunatly I lost every thing. I guess I will have to invest in Carbonite. I can tell you that in a large part, the Lebanon Bologna came out fairly accurate . Being that I'am from the lebanon Bologna area, I found taste testers to sample and review my bologna. The verdict was as follows 4 out of 4 people felt there was a lack of smoke in the actual meat portion. This can be understood, as the manufacture of Lebanon Bolonga ages thier stuff for a period of 5 to 7 days. Even though I used Citric acid which should help extend the shelf life, I still only want to smoke for a max of 12 hours. Thus the need for more liquid smoke in the equation. Also 3 out of 4 people thought the bologna could have been a slight bit sweeter, so in my future making, I will add a slight bit more brown sugar, maybe another tablespoon or two per 25lbs. One more thing I will do in the future is to use the full 25lbs of beef chuck, and no pork, as the original Lebanon Bologna uses only 100% beef and beef fats.
As a Lebanon County born and raised, I can honestly say this is as close to the real thing as you can get.
Thanks For reading.
Dennis
http://s807.photobucket.com/albums/y...non%20Bolonga/
As a Lebanon County born and raised, I can honestly say this is as close to the real thing as you can get.
Thanks For reading.
Dennis