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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.

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38 of 43 people found the following review helpful:
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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.

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15 of 22 people found the following review helpful:
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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.

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