I use textile casings for Lebanon Bologna rather than the plastic or fibrous casings. I get a little better smoke flavor with the textile casings. If you are preparing the Lebanon Bologna using the seasoning from Walton’s, prepare the same as you would do summer sausage.
If you are using traditional methods using a fermenting culture and a 48-60 hour low temperature smoke, then you won’t need to finish in a water bath. The traditional method requires the use of a bacterial culture, and also a GOOD pH meter to measure the level to ensure it will be safe to eat. If you don’t have these items or the right equipment to ferment the Lebanon Bologna, stick with the Walton’s seasoning method.