Thx Dave; I am from Pennsylvania and actually in the heart of Pa Dutch land where Lebanon bologna is quite prevalent. I am looking to make something similar to Seltzer’s Lebanon. Are your recommendations the same as you posted? With respect to the smooth acid blend, do you recommend the same amount as what comes with the kit in encapsulated? Thanks again!! This site is awesome.

Thank you very much!! I’ll work my way through them.

Purchased the Waltons Lebanon bologna kit for 25 lbs. Never made it before. Is there any how to recipes for newbies? I’ve poked around but there is a lot of information on here and haven’t found a step by step guide. Thanks in advance!!