Lebanon Bologna

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Lebanon Bologna

Ingredients

  • 2 level teaspoons Prague Powder #2
  • 4 ounces corn syrup solids
  • 1 ounce powdered dextrose
  • 6 ounces Fermento
  • 1 tablespoon ground white pepper
  • 1 tablespoon ground nutmeg (yummy!)
  • 1 tablespoon paprika
  • 1 tablespoon onion powder

Instructions

First grind the drained meat (10 lbs) with a 3/16" plate, Mix with all the seasonings. Stuff into wide casings and ferment as follows: 16 hours at 90 degrees, 90% humidity 28 hours at 105 degrees, 85% humidity 6 hours at 110 degrees, 85% humidity Then raise the smokehouse temperature to 150 F and cook until the internal temperature is 137. Let it cool at room temperature until it reaches 110 and let it age 4-5 days before delightfully consuming it. I keep the humidity high in the smokehouse by using a big pan of water on the burner.

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