Lebanon Bologna Recipe - Specialty Sausage 102
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- Опубліковано 12 лис 2018
- meatgistics.waltonsinc.com/to...
Lebanon Bologna was originally made by the Pennsylvania Dutch in the 1800’s. Traditionally it is a dark bologna, similar to salami in appearance and texture and it has a tangy flavor. It is often eaten as cold cuts and it can be slow cured and cold smoked or smoked using more modern methods. We are going to be making a version today that will not be slow cured or cold smoked as that makes it more difficult for the average home user.
If you can you should cut the fat off of your pork and grind your pork fat separately through a 3/16th plate twice. Then grind your beef and lean pork through a 3/8 plate and then through a 1/8 plate. Keep ground pork fat separate. Making sure EVERYTHING but especially your pork fat is cold before you grind it is very important here for particle definition.
Place lean meat in the mixer. While mixing add Lebanon Bologna seasoning, Sure Cure and Ice Cold Water. Mix for 5 minutes. Add ground fat trim, sodium erythorbate and mix for 3 more minutes. Lastly, if you are using Encapsulated Citric Acid add it during the last 60 seconds of mixing. If you add the Encapsulated Citric Acid too soon you could break the encapsulation and release the acid into the meat too soon.
Stuff your meat into fibrous casings that have been soaked for at least an hour in water that is 80 - 100° so the casings are pliable. These casings are tough and durable so don’t worry about blowouts just stuff them fully but make sure to leave enough room to get a hog ring on the open end. When stuffing larger diameter casings it is important to choose the largest of the stuffing tubes that your casing will fit over and make sure you are gripping it nice and tight, we want these casings packed nice and solid.
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love this thanks for sharing the recipe
looks like a Great snack
Most awesome!!!
Speaking as a umpteenth generation Pennsylvania Dutchman who spent the first 30 years of his life in PA (most of it in Lancaster / Lebanon counties where this is from)....it's pronounced Leb-nin bologna...also doesn't even look close. Totally the wrong color, it should be sweet no heat, missing garlic, aside from the big processors like Kunzler and Seltzer's no one uses fillers.
Walton's makes a great product...awesome equipment. But this ain't Lebanon bologna
Yeah, this is similar to our "Chorizo" the Excalibur seasoning we use for this is designed to impart a Lebanon bologna flavor without the aging and fermenting.
Nailed. I was watching this going "This is alllllll wrong!"
Any guesses on what brand that sausage stuffer is?
Exactly. I’m from Lancaster area . I’ve eaten Lebanon bologna since I grew teeth. No pork in Lebanon bologna, it’s fermented and cold smoked. Send me a message I’ll give you the recipe
I'd like the recipe please!
Looks like I would try it regardless of what name is correct or the color or even the meat. I'm going to use deer meat anyway. Wow, its a tough crowd.😂
How do you tie the string to the salami ?
Poke a hole at the end of the casing it lets all the air out
Now how do I make Lebanon sausage the natural way without using fillers and brand name curing agents?
Bologna, or any large diameter sausage that is going to be smoked, is going to be difficult without fillers. I would recommend you try using more fat than normal, maybe try for 60/40 on the lean to fat ratio but that's just a suggestion not something we've done.
Im interested with the mixer. Which model is that and how can i buy it? Im from manila philippines. Thanks.
That is a Weston 20 lb stuffer, we do not ship to your location but I believe Weston is available in many countries!
@@Waltonsinc is that the smallest mixer you have? Manual or electric? Can a friend of mine from kansas buy it for me? We just need the exact dimension of the item including the box. Thanks again
Hello Beth, yes, you could have someone in Kansas buy that for sure and yes this is the smallest mixer that we have and it is manual. The dimensions of the box it would be in are 14.5" x 14" x 13" Hope that helped!
how much did cost to make that
Good question James! The pork was about $12, the beef was around $15. Seasoning is a little harder as we didn't make a full 25 lb batch, we made 10 lb so say roughly have price on that plus half the cost of the additives would be about another $15 or so. All added up we got 10 lb of Lebanon Bologna for about $40!
Looks more like a Dutch loaf/regular bologna.
Far cry from lebanon bologna!!!!!
Its not Leb a non!!!
You’re saying it wrong it’s Leb-a-nin, not Leb-a-non.
It's pronounced Leb-a-nin ...not Leb - a - non.
We (locals) don't use pork, it's beef only! The color is totally wrong, looks like something made by Oscar Mayer. With Lebanon bologna it's all about the 10 day fermentation in refrigeration before stuffing it as well, ya gotta build up the right bacterias to give the flavor and convert those nitrates to nitrites. The smoking never goes above 120F. That being said, I'm sure he made something delicious, it's just not Lebanon Bologna. Order some Seltzers or call Daniel Weaver and see if they'll mail you some. Personally, Seltzers Sweet is the best, it's also the only bologna I knew of until I was out of the area and someone sliced a giant hotdog and tried to convince me that it was bologna!
Seltzer’s sweet double smoked is my favorite 🤤😋
4:30 “we smoked this … with no smoke”. Umm… there’s a word for that, it’s called “baking”. Even if you use your smoker to do it, if there’s no smoke, you’re not smoking.
Say it with me...Balogna, NOT Baloney!!!😂
That looks nothing like Lebanon bologna. From a South Central Pennsylvanian.
Please send help to this guy
Call it something else. Lebanon Bologna is all beef regardless of “your” version. Sorry, all I see is regular better quality store Bologna
It does not have the color of Lebanon bologna
Yeah, we don't do the slow smoke/cure to it. This is more the Lebanon flavor but easy to do. We are going to start doing more dry curing in the future though!
The color difference is because you made a traditionally 100% beef sausage out of 70% pork. That's like saying your fried chicken doesn't look like meatloaf because you didn't bake it.
Change the title lol All the Pennsylvanians are mad
Bro say it right…
Sorry but to much additives and preservatives for me
This is NOT Lebanon Bologna
This is so wrong