<![CDATA[Lebanon bologna]]>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 72FE6A1A-494F-42F0-AA14-00FEB7F8ABFE.jpeg EE7B9ACA-F101-47C9-815A-1EDF366EA3B0.jpeg

]]>https://waltonsdev.nodebb.com/topic/5414/lebanon-bolognaRSS for NodeThu, 10 Sep 2026 21:12:48 GMTSun, 12 Jun 2022 14:25:33 GMT60<![CDATA[Reply to Lebanon bologna on Wed, 15 Jun 2022 01:48:32 GMT]]>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…

]]>https://waltonsdev.nodebb.com/post/80250https://waltonsdev.nodebb.com/post/80250Wed, 15 Jun 2022 01:48:32 GMT<![CDATA[Reply to Lebanon bologna on Tue, 14 Jun 2022 19:44:03 GMT]]>knifemaker3 Very nice looking bologna.

]]>https://waltonsdev.nodebb.com/post/80175https://waltonsdev.nodebb.com/post/80175Tue, 14 Jun 2022 19:44:03 GMT<![CDATA[Reply to Lebanon bologna on Mon, 13 Jun 2022 14:43:51 GMT]]>knifemaker3 - Nice!

]]>https://waltonsdev.nodebb.com/post/80024https://waltonsdev.nodebb.com/post/80024Mon, 13 Jun 2022 14:43:51 GMT<![CDATA[Reply to Lebanon bologna on Mon, 13 Jun 2022 14:26:17 GMT]]>knifemaker3 I’ve never had Lebanon bologna but that sure looks tasty. Good job.

]]>https://waltonsdev.nodebb.com/post/80018https://waltonsdev.nodebb.com/post/80018Mon, 13 Jun 2022 14:26:17 GMT<![CDATA[Reply to Lebanon bologna on Mon, 13 Jun 2022 13:45:19 GMT]]>If you like it that’s all that matters…

]]>https://waltonsdev.nodebb.com/post/80014https://waltonsdev.nodebb.com/post/80014Mon, 13 Jun 2022 13:45:19 GMT<![CDATA[Reply to Lebanon bologna on Sun, 12 Jun 2022 20:27:38 GMT]]>knifemaker3 man that looks great.

]]>https://waltonsdev.nodebb.com/post/79947https://waltonsdev.nodebb.com/post/79947Sun, 12 Jun 2022 20:27:38 GMT<![CDATA[Reply to Lebanon bologna on Sun, 12 Jun 2022 19:45:51 GMT]]>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.

]]>https://waltonsdev.nodebb.com/post/79942https://waltonsdev.nodebb.com/post/79942Sun, 12 Jun 2022 19:45:51 GMT<![CDATA[Reply to Lebanon bologna on Sun, 12 Jun 2022 19:39:00 GMT]]>I didn’t emulsify so it has a texture between summer sausage and salami.

]]>https://waltonsdev.nodebb.com/post/79941https://waltonsdev.nodebb.com/post/79941Sun, 12 Jun 2022 19:39:00 GMT<![CDATA[Reply to Lebanon bologna on Sun, 12 Jun 2022 19:37:52 GMT]]>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!

]]>https://waltonsdev.nodebb.com/post/79940https://waltonsdev.nodebb.com/post/79940Sun, 12 Jun 2022 19:37:52 GMT<![CDATA[Reply to Lebanon bologna on Sun, 12 Jun 2022 19:24:53 GMT]]>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!!!

]]>https://waltonsdev.nodebb.com/post/79938https://waltonsdev.nodebb.com/post/79938Sun, 12 Jun 2022 19:24:53 GMT<![CDATA[Reply to Lebanon bologna on Sun, 12 Jun 2022 18:51:57 GMT]]>knifemaker3 looks good. That’s a nice slicer you have too.

]]>https://waltonsdev.nodebb.com/post/79930https://waltonsdev.nodebb.com/post/79930Sun, 12 Jun 2022 18:51:57 GMT<![CDATA[Reply to Lebanon bologna on Sun, 12 Jun 2022 17:57:45 GMT]]>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?

]]>https://waltonsdev.nodebb.com/post/79924https://waltonsdev.nodebb.com/post/79924Sun, 12 Jun 2022 17:57:45 GMT<![CDATA[Reply to Lebanon bologna on Sun, 12 Jun 2022 15:35:18 GMT]]>knifemaker3 very nice I hope the taste you were after is there

]]>https://waltonsdev.nodebb.com/post/79915https://waltonsdev.nodebb.com/post/79915Sun, 12 Jun 2022 15:35:18 GMT<![CDATA[Reply to Lebanon bologna on Sun, 12 Jun 2022 14:31:44 GMT]]>knifemaker3 Very professional look, I bet it’s great for sandwiches

]]>https://waltonsdev.nodebb.com/post/79914https://waltonsdev.nodebb.com/post/79914Sun, 12 Jun 2022 14:31:44 GMT