I used trimming’s from two large briskets I had made earlier, but just took time to trim only meat. Was a little short so added one chicken quarter and a small amount of pork meat. So came out with about 6# beef and one pound other, added about a lb of pork fat and the rest brisket fat to get 10#s. So I didn’t spend hardly any money on it . Got where I try not to waste anything… Tight wad… I guess
Lebanon bologna
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Made some Lebanon bologna with the Excalibur seasoning. Didn’t want to go straight to smoker so didn’t add the encapsulated acid.
This stuff is great!
5 part beef
2 part deer
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Excalibur Lebanon bologna seasoning -
glen Regular Contributors Team Grey Sous Vide Canning Dry Cured Sausage Masterbuilt Power User Meat Hack Winner Veteran last edited by
knifemaker3 Very professional look, I bet it’s great for sandwiches
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knifemaker3 very nice I hope the taste you were after is there
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Dave in AZ Military Veterans Sous Vide Canning Traeger Regular Contributors Power User last edited by
knifemaker3 very nice. My mom used to make me sandwiches from that for school all the time. I grew up in Delaware, near the Pennsylvania Amish border, Kennet area. I used to think that Lebanon balogna was popular nationwide like hotdogs, only learned it was local to my youth area when I started reading sausagemaking books. Great to see someone making it!
How did you like the flavor?
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knifemaker3 looks good. That’s a nice slicer you have too.
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I realize a little fat is probably essential for Lebanon Bologna, but curious if you or others have done this either with 100% venison? Or maybe a 60/40, 70/30 or 80/20% with venison to beef or pork? Your outcome looks fantastic and mouth-watering!!!
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I really don’t know what real Lebanon bologna tastes like but have a friend from New Jersey that is familiar with the real deal. He tasted it and said if I would have added the citric acid it would have been really close to the real deal.
All I know is the wife can’t taste the deer and thinks it tastes really good. That’s saying a lot because she doesn’t like store bought bologna and can’t stand deer but likes this so winner winner! -
I didn’t emulsify so it has a texture between summer sausage and salami.
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chrich_99 said in Lebanon bologna:
I realize a little fat is probably essential for Lebanon Bologna, but curious if you or others have done this either with 100% venison? Or maybe a 60/40, 70/30 or 80/20% with venison to beef or pork? Your outcome looks fantastic and mouth-watering!!!
In my opinion, you need added fat when using venison or you will have a very lean product that doesn’t have the taste or texture of sausage.
If you like it that lean, go for it, but personally I would go with a minimum of 20% pure beef or pork fat and 80% lean venison.
For some sausage styles I will increase the fat to lean ratio to 30% / 70%.
Fat helps carry the flavors, makes the finished product juicer, and helps bind the ingredients tightly so the sausage doesn’t crumble or fall apart after cooking.
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cdavis Team Blue Big Green Egg Masterbuilt Canning Kamado Joes Regular Contributors Power User last edited by
knifemaker3 man that looks great.
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If you like it that’s all that matters…
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wdaly Cast Iron Canning Green Mountain Grill Team Orange Masterbuilt Power User Military Veterans Regular Contributors Yearling last edited by
knifemaker3 I’ve never had Lebanon bologna but that sure looks tasty. Good job.
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lkrfletcher Sous Vide Canning PK100 Team Blue Power User Regular Contributors Veteran last edited by
knifemaker3 - Nice!
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knifemaker3 Very nice looking bologna.
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Dave in AZ Military Veterans Sous Vide Canning Traeger Regular Contributors Power User last edited by
knifemaker3 Your thread made me want to try Lebanon balogna again, and show my kids what it was, I recall it a bit sour. But neither Safeway nor Commissary had it today. Guess it really is SE Pennsylvania local, and I will have to make some. Anyways, thx again for the childhood memory jog…
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