📝 About This Recipe
A crown jewel of Pennsylvania Dutch charcuterie, this Lebanon Bologna is a semi-dry fermented sausage known for its deep mahogany hue and distinctively tangy, smoky profile. Unlike standard bologna, this version is crafted from lean beef and undergoes a precise fermentation process that develops a complex lactic acid bite balanced by warm spices. It is a slow-food masterpiece that rewards the patient cook with a rich, savory deli meat that far surpasses any store-bought alternative.
🥗 Ingredients
Meat Base
- 5 pounds Lean Beef Chuck (trimmed of heavy gristle, chilled to 32°F)
Curing & Fermentation
- 3 tablespoons Kosher Salt (non-iodized)
- 1 teaspoon Curing Salt #1 (Prague Powder #1) (essential for safety and color)
- 2 tablespoons Dextrose (fuel for the starter culture)
- 1/2 teaspoon Bactoferm F-RM-52 Starter Culture (dissolved in 2 tbsp distilled water)
Spice Blend
- 1.5 tablespoons Coarse Black Pepper (freshly cracked)
- 1 tablespoon Ground Mustard Seed
- 1/2 teaspoon Ground Nutmeg
- 1/2 teaspoon Ground Allspice
- 1/2 teaspoon Ground Coriander
- 1 teaspoon Onion Powder
- 1 teaspoon Garlic Powder
Casings
- 2 pieces Fibrous Casings (approx. 2.5 to 3 inches in diameter, soaked)
👨🍳 Instructions
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1
Begin by dicing your chilled beef into 1-inch cubes. Place them on a baking sheet in the freezer for about 20-30 minutes until they are firm but not frozen solid; this ensures a clean cut during grinding.
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2
Grind the beef through a coarse (8mm or 3/8") plate. For a traditional Lebanon texture, take half of that coarse grind and run it through a fine (3mm or 1/8") plate, then recombine them.
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3
In a small sterile bowl, dissolve the Bactoferm F-RM-52 starter culture in 2 tablespoons of room-temperature distilled water and let it sit for 15 minutes to activate.
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4
In a separate bowl, whisk together the kosher salt, curing salt, dextrose, and all the spices until perfectly blended.
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5
Place the ground meat in a large chilled mixing bowl. Pour the activated culture and the spice blend over the meat.
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6
Mix the meat by hand or with a heavy-duty stand mixer for 3-5 minutes. You are looking for 'primary bind'—the meat should become tacky and hold together when a small ball is pressed against your palm.
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7
Stuff the mixture tightly into the soaked fibrous casings using a sausage stuffer. Ensure there are no air pockets, as these can cause spoilage.
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8
Prick any visible air bubbles with a sterile needle or sausage pricker. Tie the ends securely with butcher's twine.
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9
Fermentation Phase: Hang the sausages in a warm, humid environment (about 80°F with 85% humidity) for 24 hours. A turned-off oven with a pan of hot water at the bottom works well. This is where the 'tang' develops.
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10
Smoking Phase: Move the sausages to a smoker. Apply heavy smoke (preferably hickory) at a low temperature (110°F-120°F) for 6-8 hours. Lebanon bologna is traditionally 'cold smoked' for a long duration.
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11
Gradually increase the smoker temperature to 170°F. Continue cooking until the internal temperature of the bologna reaches exactly 152°F (67°C).
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12
Immediately plunge the sausages into an ice water bath for 20 minutes to stop the cooking process and prevent the casing from shriveling.
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13
Wipe the casings dry and hang the bologna at room temperature for 2 hours to 'bloom' or develop its final deep color.
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14
Refrigerate for at least 24 hours before slicing. This allows the moisture to redistribute and the flavors to fully mature.
💡 Chef's Tips
Keep everything ice cold during the grinding and mixing process to prevent the fat from smearing, which ruins the texture. Use only distilled water for the starter culture; chlorine in tap water can kill the beneficial bacteria. If you don't have a humidity-controlled chamber, spraying the casings with water every few hours during fermentation helps. For a 'Sweet Lebanon' variation, increase the dextrose and add 1/2 cup of dark brown sugar to the spice mix. Always use a digital probe thermometer to ensure the meat reaches the safe internal temperature of 152°F.
🍽️ Serving Suggestions
Slice paper-thin and serve on white bread with a thick layer of cream cheese—a classic Pennsylvania favorite. Pair with a sharp, aged cheddar cheese and spicy brown mustard on a charcuterie board. Dice into small cubes and toss into a hot pan to crisp up for a unique addition to an omelet. Serve alongside a cold, malty Amber Ale or a crisp Apple Cider to complement the smoky, acidic notes. Roll thin slices around a sweet gherkin pickle for a traditional party appetizer.