I grew up eating this stuff all the time in Maryland. Fast forward a few years and I work at a butcher shop in St. Louis and we're making Lebanon Bologna for a local restaurant. Our method is a bit different but I'm honestly really happy with our product. I'm still trying to convince the owner to get a cold smoker so we can be more authentic with it since we're hot smoking it, but it's still so good. It's pretty nostalgic for me. I love it and I'm happy it's being highlighted here.
@@seandaugherty5647 Oddly enough, it's not sold retail. There's a shop called Balkan Treat Box that buys it and uses it one of their sandwiches, and that sandwich is only available on Saturdays!
I grew up on this stuff. Serve it on buttered pumpernickel with sliced hard boiled egg. The only place I can find it in Jersey is Walmart. And there out I just got back from checking. Glad this video was posted today!
Home made butter on homemade bread with a few slices of this and homemade horseradish as a condiment. A slice of Muenster cheese as a variation and toasting or grilling the sandwich as well is good.fried thick slices are also great with eggs or on bread. Deer or goat meat are also just as good as beef.I remember it being shelf stable for several months if kept in a cool dry place. Freezes. Well. Great with sauerkraut and potatoes. From Lancaster County Pa.
I grew up with Lebanon Bologna (and it’s cousin sweet Bologna) My great grandfather started selling it back in 1885. Weaver’s Famous Lebanon Bologna was the company. His recipe was closer to 90% lean. But yours looks very good. Thanks for the great video. A lot of people don’t know much about it. Maybe one day you can do smoked dried beef.
Yet another fantastic sausage video. I bet a nice sandwich with ciabatta bread, a nice thick tomato slice, provolone and a bit of Mayo would be amazing. Great job Eric 👏
Very Cool of you to give props to your viewers and members, we all appreciate all you do, ad to anyone thinking about becoming a member, just do it! Eric pours his heat into all he does, and really is just a phone call away and answers any and all questions, it is invaluable .....and if you are really into sausage making, the discounts more than offset anything you give
When I first made this ten years ago I found a total of three identifiably different recipes. The recipe I chose called for a five day ferment and a ten day smoking. Yeah , it scared me a little , but the result was absolutely fabulous. Mine tasted and looked exactly like Seltzer's Lebanon Bologna.
Mom used to buy lebanon bologna when I was a kid, and I loved it. I remember it had whole peppercorns in it, too. Then it disappeared from the groceries some time in the early 80's and I really missed it. Nowadays I can't eat beef because of an iron overload problem, but I had to watch this video to do a little reminiscing. Thanks.
Same here, I grew up in Boston and I ate this a ton when I was a kid in the 70s (my mom being from PA) but never saw it again until I moved to NYC where Zabar's carries it.
My man Eric is the absolute king of sausage making! As always an informative, entertaining, and mouth watering video. Thanks for everything you do! Truly inspiring.
This is the video I've been waiting for! Eric, this is actually pretty straight forward and doesn't look that difficult, or at least you make it look easy. I've still got to get a Ph meter, but as soon as I do, I am so going to make this. I absolutely love Lebanon Bologna and it's a bit difficult to find here, but at times our Winn Dixie has it in their deli. I always buy some when I see it in there.
I too am a one man show so I'd love to see an in depth explanation of how you tie your knots and anything else that might make life easier when making sausage by yourself. It's been a great series so far, several have been added to my must make soon list. Tomorrow I'm trying your mint sausage recipe, should make for a fun Christmas snack.
I just found your awesome channel and have quite a few recipes to try. This Lebanon Sausage recipe looks great. Once I figure out how to cold smoke in my smoker, I'm giving this one a try. Thank you
Something I have been waiting for. Lebanon Bolona and Mortadela and either or both Provolone and Havarti cheese on Good German rye, my Idea of Sandwhich Heaven.
I saw this product for the first time at lidl this week. I made a sandwich with it and was curious about the origin of the balogna. It has a very interesting, savory, Umami flavor to it. Your video was very interesting and informative, thanks for making it!
BACK IN THE DAY when I managed a deli, I made a sandwich for regulars I called the Pennsylvania Dutch Hoagie, It was just like an Philly style italian hoagie but I substituted the meat with Pork Roll and Lebanon Bologna and also spread scrapple on the bun. None of it was cooked as it is pre-cooked before packaged so you would call it "raw" but it is not raw. So basically, it would be vinegar, oil, mayo, american cheese, spread of scrapple (uncooked), pork roll (uncooked), lebanon bologna (uncooked), lettuce, tomato, onions, salt, pepper, oregano. It would be so delicious. When I left there for another job, no one cared about the sandwich and would not make it for anyone anymore. It was a shame. It was such a damn good sandwich. I would tweak the sandwich for myself, taking away the onions and tomatoes but adding sweet peppers, then doing sliced gouda cheese instead of american. Mmmm Mmmm Mmmm.
@@wayned5872 Actually yes. I have done a few for myself a friends where I cook all the proteins and also add thinly sliced grilled Spam. Then i alao fry up a few eggs, up, then chop them up after they are cooked with some pepper then throw them in. Also changed the cheese with using some sliced mozz and some muenster. I also did one just like that and also added some canadian bacon but it seemed like too much protein. Still was good
Just made a 5 pound chub, it is definitely different but I like the tanginess. If I make this again I am going to tone down the clove. I used LHP culture and got the ph down to 4.59 and the texture is really nice and firm
I love your videos and watch each and every one the moment you release them. I made a few sausages and am happy to say they were a hit with my family and friends. I would like to own a Ph meter. Is there an affordable one you can recommend?
Very cool.......now time to slice off a 1/2" piece, fry it up, and make a sandwich.............= ) Edit, Len Poli has a good lenbanon bologna recipe on his website..........not to mention a vast number of other recipes as well. = )
I'm about 15 miles from Lebanon. Eat this stuff frequently! Looks like you nailed the texture, but the color is a little light (at least on my screen it is). Seltzer's is the company that makes the best around here, and they smoke it HARD. There's also a beer that is made by a brewery in Lebanon that has Seltzer's smoke their grain with their bologna, lemme tell ya, it's a strange experience!
Thank you. The lower pH produces a tangy sausage, not everyone likes that flavor. In this case the lower ph is needed because the moisture content is so high. If you were to dry this out like a salami then you can stop fermenting between 4.9 and 5.2.
This looks like something that I would like to try after it gets a bit colder here in Eastern TN. Love to see how you tie knots with 1 hand. I know this might be a bit off topic but how do you determine what type of starter culture you use when making the recipes.
Please try this again using burlap bag instead of the casing. You’re missing the “skin” which is the best part. I grew up eating this and sweet bologna. We would fight over the ends of the bag. We call it bag balogna in the PA Dutch area.
Watched this when it was live, but for some reason I just now wondered how Eric was introduced to Lebanon bologna? I grew up in Chester County PA and having been all around the country, very few people that have not been to PA (especially Southeastern PA/Amish Country) have never heard of Lebanon bologna. Even Amish communities elsewhere in country do not necessarily have Lebanon bologna. I have only seen it in areas with decent sized Mennonite populations or a large number of people that have moved from PA, Northern MD, Western NJ.
What about trying sheftali kebab Cypriot.??? I would love your way of making it as a Cypriot.. and I love your videos and trying them in my channel… thanks again
Since the closure of Peter Brothers Meats in Lenhartsville, PA, there hasn't been anywhere to get Lebanon/Summer Sausage made from Venison. Your technique and recipe look very close. What would you suggest to use with venison? Beef fat or pork? I believe Peter Bros used either 8 lbs of venison and 2 lbs of pork or 10/2.
That looks lovely. It almost looks like a traditionally emulsified sausage - is that the fermentation process doing that? Also, those fibrous casing you use are not likely to allow much smoke to penetrate into the sausage? I see no smoke ring or 'bark' which would probably be the case with a natural casing? And lastly. I am seriously considering getting the Apera pH meter and wonder how often you, as a rule, need to calibrate it? Thanks for all these lovely sausage recipes - I actually make most of them for myself and family/friends, but I cannot keep up with your frequency though 😄
Yes. The fermentation changes the proteins and gives it that look and texture. As far as smoke in those casings, it certainly penetrated but probably not as much as a natural casing. A large beef bung would most likely be better for a really strong smoky flavor.. I love that pH meter. It's so easy to use. I actually made a video on how to calibrate it and the frequency but in a nutshell I calibrate every time i use it. It only takes like 60 seconds to calibrate
@@2guysandacooler Thanks for all your replies. I really want to try that fermentation technique as I love emulsified sausage and find the tradition method a little work heavy as I only have a regular blender. Doing lots of salami I have no doubt that the pH meter is a must, so it will go on my shopping list now. Thanks again.
You ever use a buffalo chopper instead of a grinder for bologna and others. Was wondering if you had any comments on a buffalo mixer for this type of work.
Hey Matt. If you check the recipe, I explain 2 conditions of cold smoking. twoguysandacooler.com/lebanon-bologna/ Basically, if you plan on cold smoking in cooler weather (below 70f) then you will want to fully ferment the sausage before smoking. At the lower temps the bacteria added will not thrive at lower temps. So after the sausage is finished fermenting, you will then cold smoke till it's a smoky as you like it.
This sausage needs to have a lower pH than normal. Somewhere around 4.6ish. Flavor of Italy is really designed for sausages where the PH is between 4.9 and 5.2. A few other different options for starter cultures that are good in that ph range would be LHP-Dry or F-RM-52,
What a shame people called it bologna. It's actually summer sausage and nothing like what people know as bologna. Also confusing because people think it is Lebanese, like from the country. Too bad because this incredible sausage is underappreciated and it is so delicious.
Quick question, Eric. In Smetzers' video, they say that they smoke their Lebanon Bologna for 2 1/2 to 3 days. Do you think that extra time in the smoker would be too much for the desired flavor profile? Thanks in advance! Sorry, the company name is Seltzers
I think that extra time would be great, just remember, they are most likely smoking it at temps below 55f. This will slow the fermentation WAY down. If you smoke at 80f the sausage will continue to ferment and get exceedingly tangy. So if you want to smoke for 2 days, I would ferment first till you reach the right ph, then smoke at low temps till you have the flavor you are looking for.
Wasn't the original Lebanon bologna made from deer meat? As a kid I was told it was originally made from deer meat harvested during the summer, before the traditional late fall harvest of cattle. Hence the nickname summer sausage and the dark red color. Just asking.
I used to have Mennonite friends that would go to Pennsylvania every year and bring me Amish made Lebanon bologna and I loved it, but never knew it wasn't cooked. Is this akin to ceviche in which the proteins are denatured making it safe to eat?
so 2 guys and a cooler is just 1 guy with a bunch of coolers
Ferment, smoke & cure. The Triple Crown of Preservation.
Thank you, Eric, for your clear, well considered teaching.
I'm a Lancaster County native. Thank you tremendously for this. I'm all in. Sweet, double smoked is my favorite.
double smoked is absolutely the best.
I grew up eating this stuff all the time in Maryland. Fast forward a few years and I work at a butcher shop in St. Louis and we're making Lebanon Bologna for a local restaurant. Our method is a bit different but I'm honestly really happy with our product. I'm still trying to convince the owner to get a cold smoker so we can be more authentic with it since we're hot smoking it, but it's still so good.
It's pretty nostalgic for me. I love it and I'm happy it's being highlighted here.
I am heading to St Louis this weekend, where can I find the bologna that your butcher shop makes?
@@seandaugherty5647 Oddly enough, it's not sold retail. There's a shop called Balkan Treat Box that buys it and uses it one of their sandwiches, and that sandwich is only available on Saturdays!
@@seandaugherty5647I think he trolling you
I grew up on this stuff. Serve it on buttered pumpernickel with sliced hard boiled egg. The only place I can find it in Jersey is Walmart. And there out I just got back from checking. Glad this video was posted today!
Growing up in central PA, Lebanon bologna is almost always in the fridge. Very rare when it’s not.
Hi from Lebanon PA!
Home made butter on homemade bread with a few slices of this and homemade horseradish as a condiment. A slice of Muenster cheese as a variation and toasting or grilling the sandwich as well is good.fried thick slices are also great with eggs or on bread. Deer or goat meat are also just as good as beef.I remember it being shelf stable for several months if kept in a cool dry place. Freezes. Well. Great with sauerkraut and potatoes. From Lancaster County Pa.
I grew up on this. I live 15 mins from Lebanon.
Great video!
I almost clicked away after he said it the first time, then he gave the correct pronunciation.
I grew up with Lebanon Bologna (and it’s cousin sweet Bologna) My great grandfather started selling it back in 1885. Weaver’s Famous Lebanon Bologna was the company. His recipe was closer to 90% lean. But yours looks very good. Thanks for the great video. A lot of people don’t know much about it. Maybe one day you can do smoked dried beef.
I can walk to Weavers from my home
@@ernbone Nice you are close. They have been bought out, correct? I loved their dried beef as well.
Yes, but expanding. Still same products from what I understand
Yet another fantastic sausage video. I bet a nice sandwich with ciabatta bread, a nice thick tomato slice, provolone and a bit of Mayo would be amazing. Great job Eric 👏
Very Cool of you to give props to your viewers and members, we all appreciate all you do, ad to anyone thinking about becoming a member, just do it! Eric pours his heat into all he does, and really is just a phone call away and answers any and all questions, it is invaluable .....and if you are really into sausage making, the discounts more than offset anything you give
Thanks Larry!!!
Lebanon is my favorite.
Thank you.
When I first made this ten years ago I found a total of three identifiably different recipes. The recipe I chose called for a five day ferment and a ten day smoking.
Yeah , it scared me a little , but the result was absolutely fabulous.
Mine tasted and looked exactly like Seltzer's Lebanon Bologna.
Mom used to buy lebanon bologna when I was a kid, and I loved it. I remember it had whole peppercorns in it, too. Then it disappeared from the groceries some time in the early 80's and I really missed it. Nowadays I can't eat beef because of an iron overload problem, but I had to watch this video to do a little reminiscing. Thanks.
Same here, I grew up in Boston and I ate this a ton when I was a kid in the 70s (my mom being from PA) but never saw it again until I moved to NYC where Zabar's carries it.
Oh my!! This one is DEFINITELY on my radar....so simple, but looks SO good! Thanks Eric!!
It doesn't look all that simple
From York, PA
You nailed it, buddy!
One man show? What happened to the “2ndGuy”. And where is that cooler?
Im in PA, I love this stuff. Keep up the great shows.
My man Eric is the absolute king of sausage making! As always an informative, entertaining, and mouth watering video. Thanks for everything you do! Truly inspiring.
This is the video I've been waiting for! Eric, this is actually pretty straight forward and doesn't look that difficult, or at least you make it look easy. I've still got to get a Ph meter, but as soon as I do, I am so going to make this. I absolutely love Lebanon Bologna and it's a bit difficult to find here, but at times our Winn Dixie has it in their deli. I always buy some when I see it in there.
Bought a couple super cheap pH meters that are garbage. I need to buy one like he's using in the videos. Got to get that pH right.
Hey Russ, I can't wait to hear how it turns out!!! You'll be able to cold smoke it on your new pellet grill😁😁
@@2guysandacooler Exactly what I was thinking Eric 👍
I LOVE THIS anyone watching try this its solid
Another great video ,so informative and easy to understand,appreciate everything you teach us.
Thanks Eric
Definitely need to do sweet Lebanon!!!!!
I too am a one man show so I'd love to see an in depth explanation of how you tie your knots and anything else that might make life easier when making sausage by yourself. It's been a great series so far, several have been added to my must make soon list. Tomorrow I'm trying your mint sausage recipe, should make for a fun Christmas snack.
Perfect texture! i’m from the Lebanon area. The factories use an edible casing, glossy and brown.
amazing as always!
i'd love to see a video about knotting as well.
Always one of my favorite lunch meats
I just found your awesome channel and have quite a few recipes to try.
This Lebanon Sausage recipe looks great.
Once I figure out how to cold smoke in my smoker, I'm giving this one a try.
Thank you
Oh, I'd love to see you make trail balogna.
Thank you. It's on the todo list
I eat Lebanon Bologna to this day. My great grandma made her own and I also grew up on Seltzer's
I love Lebanon Bologna, TY
your videos are revolutionary man
Looks so good. Great work!
I would add some whole peppercorns but that is just me and this voice saying “Needs Peppercorns!”.
Something I have been waiting for. Lebanon Bolona and Mortadela and either or both Provolone and Havarti cheese on Good German rye, my Idea of Sandwhich Heaven.
I just tried this right after also trying Taylor Pork Roll for the first time. Both were absolutely delicious.
Loved this as a kid in Ohio but can't find it in Missouri. I may try to create my own someday...thanks for the inspiration and knowledge.
Anyone who waits to smash the like button obviously hasn't watched much of Eric's content, great stuff!
No one else comes close!
Lol I actually hit the like before the vid begins now.... click vid... smash the like... roll scene
Veey nicely done Eric👍👍
This looks amazing!! Now, if us mere mortals only had a way to cold smoke something for 2 DAYS!!
Every sausage you do looks fantastic!
What does it feel like to have a 100% success record? 😭
LOL. It's taken me a long time to get there. To be honest though with all the experimenting I do it's closer to 95% 😉
One man show here. Show me that one man show knot!
Oscar Meyer and Bar S Bologna is......
For......
I am so grateful.
I saw this product for the first time at lidl this week. I made a sandwich with it and was curious about the origin of the balogna. It has a very interesting, savory, Umami flavor to it. Your video was very interesting and informative, thanks for making it!
Looks really good. I appreciate your videos.
BACK IN THE DAY when I managed a deli, I made a sandwich for regulars I called the Pennsylvania Dutch Hoagie, It was just like an Philly style italian hoagie but I substituted the meat with Pork Roll and Lebanon Bologna and also spread scrapple on the bun. None of it was cooked as it is pre-cooked before packaged so you would call it "raw" but it is not raw. So basically, it would be vinegar, oil, mayo, american cheese, spread of scrapple (uncooked), pork roll (uncooked), lebanon bologna (uncooked), lettuce, tomato, onions, salt, pepper, oregano. It would be so delicious. When I left there for another job, no one cared about the sandwich and would not make it for anyone anymore. It was a shame. It was such a damn good sandwich. I would tweak the sandwich for myself, taking away the onions and tomatoes but adding sweet peppers, then doing sliced gouda cheese instead of american. Mmmm Mmmm Mmmm.
That sounds great
@@wayned5872 It was!
@@gchsbus u still making this sandwich,with any other modifications?
Ever think of using liverwurst instead of scrapple to ur sandwich?
@@wayned5872 Actually yes. I have done a few for myself a friends where I cook all the proteins and also add thinly sliced grilled Spam. Then i alao fry up a few eggs, up, then chop them up after they are cooked with some pepper then throw them in. Also changed the cheese with using some sliced mozz and some muenster. I also did one just like that and also added some canadian bacon but it seemed like too much protein. Still was good
Just made a 5 pound chub, it is definitely different but I like the tanginess. If I make this again I am going to tone down the clove. I used LHP culture and got the ph down to 4.59 and the texture is really nice and firm
I’m from Pennsylvania and I love sweet Lebanon bologna, try it with peanut butter.
Try rolling it with a cream cheese filling!
I love your videos and watch each and every one the moment you release them. I made a few sausages and am happy to say they were a hit with my family and friends. I would like to own a Ph meter. Is there an affordable one you can recommend?
Good job amazing touch
Looks fabulous. I need to stock up on diff castings and make something other than salami.
Dude, this is awesome. My dad was from Lebanon so I grew up on this bologna. But its crazy expensive to get and ship across country.
Good Looking Texture!!! It my favorite Cold-Cut. BoarsHead version is over priced.
Very cool.......now time to slice off a 1/2" piece, fry it up, and make a sandwich.............= )
Edit, Len Poli has a good lenbanon bologna recipe on his website..........not to mention a vast number of other recipes as well. = )
Thanks for the reference!
Damn that looks so good
I would like to see a tour of your kitchen.
Very well done thanks.
I'm about 15 miles from Lebanon. Eat this stuff frequently! Looks like you nailed the texture, but the color is a little light (at least on my screen it is). Seltzer's is the company that makes the best around here, and they smoke it HARD. There's also a beer that is made by a brewery in Lebanon that has Seltzer's smoke their grain with their bologna, lemme tell ya, it's a strange experience!
wow love all your videos can you make a regular boars head style Bologna and yes please a rope and knot video would be awesome
I live in Lebanon county and one treat is rolling cream cheese in bologna
Yup!
Looks awesome!!👍😁
Would this recipe work with moose, I finally lucked out this year
Love it! I believe you mentioned "Mettwurst?" I make Mettwurst!
By the way, love your videos.
Thank you!!
Another great video, thank you.
Why not always shoot for the lower pH if it results in a safer product?
Thank you. The lower pH produces a tangy sausage, not everyone likes that flavor. In this case the lower ph is needed because the moisture content is so high. If you were to dry this out like a salami then you can stop fermenting between 4.9 and 5.2.
@@2guysandacooler Thank you for the quick and helpful reply.
You're cool, man!
Great video
Glad you enjoyed it
Lebanon has this type case sweet has muslin/cloth case.
Having grown up on Lebanon bologna I’m excited about this, but how do you make the sweet verity?
This looks like something that I would like to try after it gets a bit colder here in Eastern TN. Love to see how you tie knots with 1 hand. I know this might be a bit off topic but how do you determine what type of starter culture you use when making the recipes.
Love the sausage made so far can you make a cheese Kransky sausage. Cheers from Australia
Please try this again using burlap bag instead of the casing. You’re missing the “skin” which is the best part. I grew up eating this and sweet bologna. We would fight over the ends of the bag. We call it bag balogna in the PA Dutch area.
Watched this when it was live, but for some reason I just now wondered how Eric was introduced to Lebanon bologna? I grew up in Chester County PA and having been all around the country, very few people that have not been to PA (especially Southeastern PA/Amish Country) have never heard of Lebanon bologna. Even Amish communities elsewhere in country do not necessarily have Lebanon bologna. I have only seen it in areas with decent sized Mennonite populations or a large number of people that have moved from PA, Northern MD, Western NJ.
Eric instead of using BACTOFERM F-LC can I use BACTOFERM T-SPX and just go for a longer ferment time?
Sure
Sounds interesting.
Yummy 😋
What about trying sheftali kebab Cypriot.??? I would love your way of making it as a Cypriot.. and I love your videos and trying them in my channel… thanks again
Literally means peach 🍑 ( because Cypriot s call something they like sheftali ( meaning sweat like peach) . I have 100 yo recipe I can share with you
For all your knowledge you share free with the world 🌎
So many sausages, so little time.
Would love to see how you tie the knots!
Since the closure of Peter Brothers Meats in Lenhartsville, PA, there hasn't been anywhere to get Lebanon/Summer Sausage made from Venison. Your technique and recipe look very close. What would you suggest to use with venison? Beef fat or pork? I believe Peter Bros used either 8 lbs of venison and 2 lbs of pork or 10/2.
i would love to make this. would mondostat classic or mondostart sp work instead of the flc cure?
yes
That looks lovely. It almost looks like a traditionally emulsified sausage - is that the fermentation process doing that? Also, those fibrous casing you use are not likely to allow much smoke to penetrate into the sausage? I see no smoke ring or 'bark' which would probably be the case with a natural casing? And lastly. I am seriously considering getting the Apera pH meter and wonder how often you, as a rule, need to calibrate it? Thanks for all these lovely sausage recipes - I actually make most of them for myself and family/friends, but I cannot keep up with your frequency though 😄
Yes. The fermentation changes the proteins and gives it that look and texture. As far as smoke in those casings, it certainly penetrated but probably not as much as a natural casing. A large beef bung would most likely be better for a really strong smoky flavor.. I love that pH meter. It's so easy to use. I actually made a video on how to calibrate it and the frequency but in a nutshell I calibrate every time i use it. It only takes like 60 seconds to calibrate
@@2guysandacooler Thanks for all your replies. I really want to try that fermentation technique as I love emulsified sausage and find the tradition method a little work heavy as I only have a regular blender. Doing lots of salami I have no doubt that the pH meter is a must, so it will go on my shopping list now. Thanks again.
Hi 2 guys, what's the chance in telling us that don't have deep pockets for fancy equipment, how we can make the products you show us, thanks.
You ever use a buffalo chopper instead of a grinder for bologna and others. Was wondering if you had any comments on a buffalo mixer for this type of work.
I had my sister convinced that the white specks were pieces of eye. I prefer sweet over classic.
🤔🤔
Does the dextrose give the culture all that it needs to ferment, or is the table sugar required also? Or can the sugar be omitted?
Cant find it local anywhere... time to start learning...
could you use a smaller casing just thinking what i have on hand great video
of course. Just change the cooking time..
Can i substitute Tspx culture instead of the f-lc?
Do you have any on hand training courses for people who are interesting of sausage making ? Thanks !
When you cold smoke you mentioned under 80f does it matter how far under 80f it is or should we be targeting this temp
Hey Matt. If you check the recipe, I explain 2 conditions of cold smoking. twoguysandacooler.com/lebanon-bologna/
Basically, if you plan on cold smoking in cooler weather (below 70f) then you will want to fully ferment the sausage before smoking. At the lower temps the bacteria added will not thrive at lower temps. So after the sausage is finished fermenting, you will then cold smoke till it's a smoky as you like it.
FLC? not Flavor of Italy? Sensai, please explain
This sausage needs to have a lower pH than normal. Somewhere around 4.6ish. Flavor of Italy is really designed for sausages where the PH is between 4.9 and 5.2. A few other different options for starter cultures that are good in that ph range would be LHP-Dry or F-RM-52,
What a shame people called it bologna. It's actually summer sausage and nothing like what people know as bologna. Also confusing because people think it is Lebanese, like from the country. Too bad because this incredible sausage is underappreciated and it is so delicious.
Quick question, Eric. In Smetzers' video, they say that they smoke their Lebanon Bologna for 2 1/2 to 3 days. Do you think that extra time in the smoker would be too much for the desired flavor profile? Thanks in advance! Sorry, the company name is Seltzers
I think that extra time would be great, just remember, they are most likely smoking it at temps below 55f. This will slow the fermentation WAY down. If you smoke at 80f the sausage will continue to ferment and get exceedingly tangy. So if you want to smoke for 2 days, I would ferment first till you reach the right ph, then smoke at low temps till you have the flavor you are looking for.
@@2guysandacooler Good point. I'll keep that in mind. Thanks!
I also noticed that you recommended 85% humidity while cold smoking. Any tips on how to achieve this? Thanks
Does the smoke penetrate the bologna casing? Is it not a type of plastic casing?
It does penetrate the casing. Must be permeable on some level..
Wasn't the original Lebanon bologna made from deer meat? As a kid I was told it was originally made from deer meat harvested during the summer, before the traditional late fall harvest of cattle. Hence the nickname summer sausage and the dark red color. Just asking.
How does the smoke go through the plastic wrap?
What size kitchen aid do you use?
5.5 qt
I used to have Mennonite friends that would go to Pennsylvania every year and bring me Amish made Lebanon bologna and I loved it, but never knew it wasn't cooked. Is this akin to ceviche in which the proteins are denatured making it safe to eat?
That is correct😁
Eating it wit yee gloves on......boyo!
That's what you took away from this video😂😂😂😂. Wow
I'm curious, why doesn't the fermenting bacteria get killed by the sodium nitrite?