Lebanon bologna
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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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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!!!
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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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
knifemaker3 man that looks great.
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If you like it that’s all that matters…
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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
Cure #1 per digging dog farms calculator
Excalibur Lebanon bologna seasoning knifemaker3 I’ve never had Lebanon bologna but that sure looks tasty. Good job.
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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
Cure #1 per digging dog farms calculator
Excalibur Lebanon bologna seasoning -
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 knifemaker3 Very nice looking 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
Cure #1 per digging dog farms calculator
Excalibur Lebanon bologna seasoning 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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