The Verdict is in.

Discussion in 'Beef' started by hounds51, Apr 2, 2010.

  1. I ADE 25 LBS OF THIS LEBANON BOLOGNA, AND MAN ARE ALL THE PEOPLE THAT TRIED IT RAVING ABOUT IT. I AM PLANNING ON MAKING ANOTHER 25 TO 50 LBS OF IT IN ABOUT 2 WEEKS. I WILL TAKE MORE PICTURES.
    HERE IS THE RECIPE.
    Again here is the modified recipe

    Home Made Lebanon Bologna
    Hi Folks Here is a relatively easy way to make some homemade Lebanon Bologna.
    Here goes
    25 lbs of chuck or beef neck (whatevers cheapest)
    1 18.5 oz bag of Leggs #116 snack stick seasoning http://www.columbiaspice.com/116snackstick.html
    1 3oz bag of LEM citric Acid http://www.lemproducts.com/category/190
    1 8oz or 1/2 bag of LEM soy protien (to keep shrinkage down) http://www.lemproducts.com/product/384/Soy_Protein
    3 to 4 tbs of liquid smoke http://www.lemproducts.com/product/2...gs_cure_spices
    5 to 6 Tbs of Brown sugar

    Cut and grind beef and pork mix Legg's with water and Instacure#1 as per instructions then add liquid smoke and brown sugar. After final grind if one, and right before stuffing, mix the 3oz bag of citric acid into meat. Do Not Grind Citric Acid Into Meat!!!!. Stuff into large casing and heavy smoke with hickory with low heat slowly bringing up to finishing heat (about 150 degs internal) Smoke for a minimum of 12 to16 hours. The longer the smoke the better.
    Let sit in fridge overnight, eat and enjoy.
    Dennis
     
  2. fourthwind

    fourthwind Master of the Pit OTBS Member SMF Premier Member

    WIll have to give it a try!
     
  3. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    Sounds good except the liquid smoke [​IMG] but wheres the Qview
     
  4. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    Yes I would like to see the Qview also. But it does sound good and I really like lebanon bologna from time to time so I should make some for the heck of it.[​IMG]
     
  5. pike

    pike Meat Mopper

    same here Q-view [​IMG]
     
  6. meateater

    meateater Smoking Guru SMF Premier Member

    Q-View please and quit YELLING!!! [​IMG]
     
  7. caveman

    caveman Master of the Pit SMF Premier Member

    (Tapping my foot......) Where is that qview again?
     
  8. Ok Ok Here is what I could salvage from my computer crash. I will be making 50 lbs in 2 weeks and will take more detailed shots. Here is what I have for now.
    The reason for the liquid smoke, is for flavor. Most Lebanon Bologna is smoked for a Minimum of 5 days at 100 degrees at about 85 to 95% humitity. That is a little too long for my smokes. Also Seltzers Lebanon Bologna is the only true smoked Lebanon Bologna, as all others are more or less liquid smoked. They even eliminated the old smokehouses around here and now do thier so called processing behind Steralized and secluded doors insulated far from public inspection. If you eliminate the liquid smoke, your bologna will taste more like salamie, which ain't too bad either. Some of the oldtimers around here tasted my bologna, and commentaded that it reminds them of the old Smokehouse Lebanon bologna. (no liquid smoke).
    Also in the original Lebanon Bologna, they used fermento to lower thier ph balance, which requires a longer smoking time. Now days we have stuff like citric acid, which will do the same thing a lot faster. So now we can be more efficient using less energy and shorter smoking times. So thats why we use the liquid smoke.
    Oh by the way here are the pictures.
    http://s807.photobucket.com/albums/y...t=DSCF1126.jpg
     
  9. caveman

    caveman Master of the Pit SMF Premier Member

    [​IMG]Alright!! That's what I am talking about. Good job.
     

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