Sweet lebanon bologna recipe

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This well known American sausage has its roots in the town of Lebanon, Pennsylvania, where it was made by German settlers. Lebanon Bologna is a semi-dry, fermented, heavily smoked, all-beef sausage which is not cooked. The traditional process (no starter cultures) calls for curing beef at 4-6º C (40-43º F) for 10 days. Lebanon Bologna Recipe, German Bologna Recipe, Sweet Lebanon Bologna Recipe, Deer Bologna Recipe, Butcher Recipes, German Bologna, Homemade Lunch Meat, Homemade Bologna, Lebanon Bologna

This well known American sausage has its roots in the town of Lebanon, Pennsylvania, where it was made by German settlers. Lebanon Bologna is a semi-dry, fermented, heavily smoked, all-beef sausage which is not cooked. The traditional process (no starter cultures) calls for curing beef at 4-6º C (40-43º F) for 10 days.

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