10 Lb. Recipe
A good Lebanon Bologna is made of 100% beef chuck or lean beef trimmings (venison can be substituted). The meat is ground through a 1/2" grinder plate and mixed with 4 oz. of salt. The meat is then aged for 5-6 days at 38-40° F, allowing all the juice to run off. The meat is then ground through a 3/16" plate and mixed with the following ingredients:
The ingredients are then mixed with the meat and stuffed into 5" by 24" protein-lined casings. Bologna is then placed into smokehouse as follows:
16 hours at 90° F, 90% humidity
28 hours at 105° F, 85% humidity
6 hours at 110° F, 85% humidity
During these 50 hours, the bologna is going to develop a tang that makes it unique in flavor. Bologna can then be heavily smoked for a day or two without eat. If you want a fully cooked product, raise the smokehouse temperature to 150° F after 50 hours. Then hold until the internal temperature reaches 137° F. Bologna is then removed from the smokehouse and allowed to cool until the internal temperature is 110° F. It is then placed into a cooler and allowed to age for about 4-5 days before using.