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Lebanon Bologna


10 lb. beef chuck or lean beef trimmings
3/4 ozs salt
4 ozs. corn syrup solids
6 ozs. Fermento
1 tbsp. ground nutmeg
1 tsp. onion powder
2 level tsp. Prague Powder No. 2
1 oz. powdered dextrose
1 tbsp. ground white pepper
1 tbsp. paprika


The meat is ground through a 1/2” grinder plate and mixed with 5 ozs of salt.The meat is then aged for 5-6 days at 38-40ºF. allowing all the juice to run off. The meat is then ground through 3/16” plate .All ingredients are then mixed with the meat and stuffed into 5” by 24” protein-lined casing. Bologna is then placed into smokehouse as follows:

16 hours at 90ºF. 90% humidity
28 hours at 105ºF. 85% humidity
6 hours of 110ºF. 85% humidity

During these 50 hours, the bologna is going to develop a tang that makes it unique in flavor. Bologna then can be heavily smoked a day or two without heat. If you want a fully cooked product, raise the smokehouse temperature to 150ºF. after 50 hours.Then hold until internal temperature reaches 137ºF. Bologna is then removed from smokehouse and allowed to cool until the internal temperature is 110ºF. It is then placed into a cooler and allowed to age for about 4-5 days before using.