<![CDATA[Lebanon Bologna]]>Was wondering,. With the addition of encapsulated Citric Acid mixed with the waltons Lebanon Bologna spice pack and the cure, will the meat be considered cured and fully cooked? In other words, can I cold smoke or must I apply heat?

]]>https://waltonsdev.nodebb.com/topic/1007/lebanon-bolognaRSS for NodeThu, 10 Sep 2026 20:53:18 GMTSat, 12 Jan 2019 13:46:25 GMT60<![CDATA[Reply to Lebanon Bologna on Thu, 18 Apr 2019 12:11:54 GMT]]>15555894318449154577775171225919.jpg

]]>https://waltonsdev.nodebb.com/post/5088https://waltonsdev.nodebb.com/post/5088Thu, 18 Apr 2019 12:11:54 GMT<![CDATA[Reply to Lebanon Bologna on Thu, 18 Apr 2019 12:09:27 GMT]]>rayscheese
I just made this last weekend. Using venison w/5% beef fat and added high temp cheddar 10% and did add another 5% pork fat. And 1Tbl spoon lem liquid smoke
Smoked on trager for 2 hrs at 170deg then finished in sous vide to 160
The end product is great.
However diffrent than seltzers store bought.
Still not as sweet or smokey.

]]>https://waltonsdev.nodebb.com/post/5087https://waltonsdev.nodebb.com/post/5087Thu, 18 Apr 2019 12:09:27 GMT<![CDATA[Reply to Lebanon Bologna on Thu, 11 Apr 2019 20:35:07 GMT]]>leafthebeef If you are wanting to make an all beef product then I wouldn’t add pork fat, mostly because it will no longer be all beef and because it seems a little over the top, as long as your fat content is right you will be okay. Pork fat just is a little better for sausage than beef because of how creamy it is.

For the best cut…ive always had good luck with just Beef Chuck but flank steak is used alot too. I know some people have been making brisket into sausage and burgers recently but I just can’t bring myself to do it. If I have a brisket I just have to smoke/sous vide it!

]]>https://waltonsdev.nodebb.com/post/4975https://waltonsdev.nodebb.com/post/4975Thu, 11 Apr 2019 20:35:07 GMT<![CDATA[Reply to Lebanon Bologna on Thu, 11 Apr 2019 17:34:30 GMT]]>Lebanon bologna is traditionally an all beef product as I understand it. Do you have a favorite cut of beef that you think yields a better all beef product? And do you still recommend pork fat over beef fat when making an all beef product?

]]>https://waltonsdev.nodebb.com/post/4968https://waltonsdev.nodebb.com/post/4968Thu, 11 Apr 2019 17:34:30 GMT<![CDATA[Reply to Lebanon Bologna on Mon, 14 Jan 2019 18:43:22 GMT]]>rayscheese… Let me know how your lebonon turns out… I bought some of this seasoning as well and intend on making a batch soon. Grew up eating this is Pennsylvania and it’s been my favorite for years…

]]>https://waltonsdev.nodebb.com/post/3339https://waltonsdev.nodebb.com/post/3339Mon, 14 Jan 2019 18:43:22 GMT<![CDATA[Reply to Lebanon Bologna on Mon, 14 Jan 2019 14:38:42 GMT]]>Bob Zambuto You are correct, other than the temp that the encapsulation will start to dissolve is 135 not 150. It just needs to stay above that for 1 hour but Im glad you understand!

]]>https://waltonsdev.nodebb.com/post/3328https://waltonsdev.nodebb.com/post/3328Mon, 14 Jan 2019 14:38:42 GMT<![CDATA[Reply to Lebanon Bologna on Sat, 12 Jan 2019 22:07:57 GMT]]>rayscheese
You still must cook the sausage. Encapsulated Citric Acid, Sure Cure, or any other spice mix will not just make a sausage fully cooked. You should still cook any type of sausage like this to at least 160 degrees internal meat temp.

]]>https://waltonsdev.nodebb.com/post/3294https://waltonsdev.nodebb.com/post/3294Sat, 12 Jan 2019 22:07:57 GMT<![CDATA[Reply to Lebanon Bologna on Sat, 12 Jan 2019 21:58:28 GMT]]>The way I understood it, the citric acid needs to be brought up to 150 degrees before it releases.

]]>https://waltonsdev.nodebb.com/post/3293https://waltonsdev.nodebb.com/post/3293Sat, 12 Jan 2019 21:58:28 GMT