Lebanon bologna

[knifemaker3]

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
Cure #1 per digging dog farms calculator
Excalibur Lebanon bologna seasoning

[glen]

knifemaker3 Very professional look, I bet it’s great for sandwiches

[gus4416]

knifemaker3 very nice I hope the taste you were after is there

[Dave in AZ]

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?

[Deepwoodsbutcher]

knifemaker3 looks good. That’s a nice slicer you have too.

[chrich_99]

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!!!

[knifemaker3]

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!

[knifemaker3]

I didn’t emulsify so it has a texture between summer sausage and salami.

[processhead]

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.

[cdavis]

knifemaker3 man that looks great.

[tarp]

If you like it that’s all that matters…

[wdaly]

knifemaker3 I’ve never had Lebanon bologna but that sure looks tasty. Good job.

[lkrfletcher]

knifemaker3 - Nice!

[bocephus]

knifemaker3 Very nice looking bologna.

[Dave in AZ]

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…