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SEARCH RECIPES: LOCATION: Recipes >> Preserving Meats >> Lebanon Bologna    Lebanon Bologna Lebanon Bologna 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 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. UPLOAD YOUR PHOTO OF THIS RECIPE EDIT THIS RECIPE Recipe Reviews: How does this recipe taste? Average Ratings: Taste: Ease of Prep: Appearance: Write an ON-LINE REVIEW and share your thoughts with others. 38 of 43 people found the following review helpful: Taste: Ease of Prep: Appearance: Lebanon Bologna, April 7, 2005 - 12:45 AM Reviewer: PooterSnooter from California You're 100% correct on that one... as a matter of fact, this recipe similar to one in Rytek Kutas' book. Their recipe has a step prior to this during which the meat is coarsely ground, and FIVE OUNCES of salt are added, and the meat is left to dehydrate in the refrigerator for five days, and the liquid is poured off. THEN the recipe posted here is continued from there. All I can say is, sweet mother of God, if you're going to preserve meats, make sure you get the recipe right so you don't kill anyone. Was this review helpful to you?  Yes  No 15 of 22 people found the following review helpful: Taste: (n/a) Ease of Prep: (n/a) Appearance: (n/a) recipe Correction, July 25, 2004 - 01:52 PM Reviewer: Don Wall from Brookings OR 97415 this Receipt is missing a key ingredient.Salt!! 10lb of meat at 90 degrees for 16 hrs is asking for trouble I don't think the Prague powder alone would keep it from spoling. Was this review helpful to you?  Yes  No	Site Navigation   Recipes (Main Page)   Message Board   Submit a Recipe   Cooking Question?   Chat Room   Contact us   Recipe Newsletter Get recipes by e-mail every other week!   Recipe Categories   Appetizers & Snacks   Beverages   Breads   Breakfast   Sauces & Dressings   Special Diets   Entrées   Ethnic   Soups & Salads   Grains & Vegetables   Holidays   Miscellaneous   Sweets & Desserts   Organic Recipes
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