Lebanon Bologna Recipe
Delve into the world of flavorful homemade charcuterie with our exceptional Lebanon Bologna recipe.
Equipment
- Large mixing bowl
- Meat grinder
- Sausage stuffer
- Smoker
- Kitchen scale
- Meat curing cabinet or refrigerator
- Fermenting vessel
Ingredients
- Beef chuck or brisket 5 lbs
- Kosher salt ¼ cup
- Pink curing salt 2 teaspoons
- Ground black pepper 2 teaspoons
- Ground white pepper 2 teaspoons
- Ground coriander 2 teaspoons
- Ground allspice 2 teaspoons
- Brown sugar ¼ cup
- Fermento (optional) ¼ cup
- Sausage casings
Instructions
- Start by grinding the beef using the coarse plate of your meat grinder.
- Mix all the dry ingredients in a large bowl. Add the ground beef and combine until the mixture is thoroughly incorporated.
- Stuff the beef mixture into the sausage casings using your sausage stuffer.
- After the sausage has been formed, it's time to ferment. If you have a meat curing cabinet, set it to 85°F (29°C) with 85% humidity for 48 hours. If using a refrigerator, simply let it sit in the coldest part for 72 hours.
- Once fermented, it's time to smoke your Lebanon Bologna. Smoke at 130°F (54°C) for the first hour, then increase the temperature gradually until it reaches 180°F (82°C). The smoking process should take 4-6 hours.
- Once the smoking process is complete, let your Lebanon Bologna cool and then refrigerate before serving.
Notes
- While the traditional Lebanon Bologna recipe uses beef, you can experiment with other types of meat for different flavor profiles.
- Remember, curing and smoking meat requires patience. The slower the process, the better the flavor.
- Once you're comfortable with the Lebanon Bologna recipe, feel free to experiment with different spices or additions.
- Always ensure to store your Lebanon Bologna in the refrigerator to maintain its quality and freshness.