Lebanon Bologna Recipe categorie

Lebanon Bologna is a smoky, tangy cured beef sausage with a unique flavor that comes from slow fermentation and hardwood smoking. It’s a Pennsylvania Dutch classic that can be enjoyed in sandwiches, on charcuterie boards, or simply sliced as a savory snack.

Introduction

The Lebanon Bologna Recipe is a favorite Pennsylvania Dutch classic with a proven track record and provides a dense, smoky quality that other types of cured meats cannot duplicate. Made traditionally from cured beef and slow-smoked over hardwood, this specialty sausage combines the tangy and slightly sweet flavors with a firm texture that puts sliced meat on a sandwich, on a charcuterie board, or in your hand with a cold beverage easily within your reach. Its distinctive taste is a byproduct of the old-fashioned fermenting and curing process that creates the tang and aroma of Lebanon Bologna.

Homemade Lebanon Bologna Recipe: Homemade Lebanon Bologna brings those flavors to your home, where you’ve used quality ingredients, and know exactly what’s in it. You can ensure it has been cut from the finest beef, an ideal mixture of spices has gone into the mix, and the smoking has been done carefully enough to achieve the traditional harmony of BBQ smokiness and tang. Unlike store-bought bologna, homemade bologna can be made to taste however you want, whether you want yours to be spicier, sweeter, or more flavorful overall.

Combining culture and versatility, not only is the Lebanon Bologna Recipe this simple deli meat, but it’s a slice of tradition. From eating it straight on a thick “slice” of warm bread with melted cheese, or baking it into seared appetizer platters, this recipe can be had in a gajillion ways, and not get bored as it is BOLD in flavour. Great for family get-togethers, picnic food, or special parties, the homemade Lebanon Bologna is a delicious, fresh, and traditional treat that, like the leaves that make it, could only be a treat of the Pennsylvania Dutch.

Lebanon Bologna Recipe

The Lebanon Bologna Recipe is a classic Pennsylvania Dutch recipe made with seasoned beef that is slowly cured and hardwood-smoked. With its tangy taste and smoky smell, Lebanon bologna sets itself apart from other similarly cured meats due to its fermentation. Serve in sandwiches, slice for snacking or include on a charcuterie board, this recipe is the perfect combination of tradition and flavor.

Keys for Perfecting Lebanon Bologna Recipe

Detailscofe’s details really do work when learning how to make Lebanese. Using the proper cut of beef (usually two parts of lean ground beef) results in a smooth texture. Its flavor profile is provided by its spice blend, which often includes sugar, pepper, garlic, mustard seeds and other seasonings. Smoking is the soul of the recipe, which means that to get that wonderful, deep, smoky tang, you require patience and the ability to control the temperature. Fermentation is also crucial because it amplifies the tangy tones that help to distinguish Lebanon Bologna.

Why Homemade is a Great Idea

Making your own Lebanon Bologna Recipe ensures you know exactly what you add to the finished product. And you can guarantee quality beef, control seasonings, and even regulate whether the smoked taste is mild or bold. Packaged bologna is full of preservatives and binders, but when made from scratch, it can be all-natural and custom-fit to your diet. Taste aside, making Lebanon Bologna at home connects you to its cultural roots and is a rewarding kitchen project for the food enthusiast.

Health Benefits of Lebanon Bologna

While Lebanon Bologna is a cured meat, when made with lean beef and consumed in moderation, it can offer some nutritional value. Below is a detailed breakdown of its potential health benefits:

Lebanon Bologna Recipe from Dailyrecipespot

Lebanon Bologna Recipe

A classic Lebanon Bologna Recipe made with lean beef, warm spices, gentle fermentation for tang, and slow hardwood smoking. Perfect for sandwiches, snacks, or charcuterie. Includes a halal-friendly option and oven method.AuthorUse Default (Don’t show)Servings4peopleEstimated Cost$5TimesPrep Time0 days 0 hours 30 minutesCook Time0 days 6 hours 0 minutesCustom Time LabelCuring & FermentationResting Time (Custom Time)2 days 0 hours 0 minutesTotal Time2 days 6 hours 30 minutesCategoriesBeef Recipes; Sausage & Cured Meats; Homemade Deli MeatsCoursesMain Course; Appetizer; SnackCuisinesAmerican; Pennsylvania DutchKeywordsLebanon Bologna Recipe; smoked beef; cured meat; fermented sausage; halal option; deli meat; charcuterie

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 6 hours hrs

2 days d

Total Time 2 days d 6 hours hrs 30 minutes mins

Servings: 4

Course: Appetizer

Cuisine: American

Calories: 320

Ingredients Equipment Method Notes

Ingredients

  

• Yields ~1 kg finished bologna serves 4 generously
• 1,000 g 2.2 lb very lean beef, 90–95% lean, chilled
• 18 g kosher salt
• 2.5 g Prague Powder #1 curing salt #1, 6.25% nitrite — ~¼ tsp
• 12 g brown sugar or 10 g white sugar + 2 g molasses
• 6 g dextrose or sub 6 g white sugar
• 5 g ground black pepper
• 4 g ground coriander
• 4 g garlic powder
• 3 g mustard seed lightly cracked
• 2 g onion powder
• 2 g sweet paprika
• 1 g allspice pinch
• 1 g ground mace or nutmeg pinch
• 120 g ice-cold water
• Optional for authentic tang via fermentation: Starter culture (e.g., Bactoferm F-LC) per package directions + an extra 5–10 g dextrose as the fermentable
• Optional no-ferment tang shortcut: 6–8 g encapsulated citric acid (ECA), added at the end of mixing
• For smoking: Hardwood hickory, apple, or maple
• Halal note: Use halal-certified beef and ensure the starter/ingredients are alcohol-free.

Equipment

• Digital kitchen scale (accurate to 0.1 g)
• Large mixing bowl
• Meat grinder (or purchase lean ground beef)
• Sausage stuffer
• Fibrous casings (2.5–3 inch / 65–76 mm), pre-soaked
• Butcher’s twine
• Nitrile gloves
• Instant-read probe thermometer
• Smoker (or oven for no-smoke method)
• pH meter or test strips (optional but recommended)
• Wire rack + sheet pan
• Large container for ice bath

Method

 

1. Chill & Prep
2. Place beef, grinder parts (if grinding), bowl, and water in the fridge/freezer until very cold (near 0–2°C / 32–36°F). Soak fibrous casings in warm water 20–30 minutes.
3. Grind (skip if already ground)
4. Grind beef through a medium plate, then once through a fine plate for classic smooth texture.
5. Mix Dry Spices & Cure
6. In a small bowl, whisk salt, Prague Powder #1, sugars/dextrose, pepper, coriander, garlic, mustard seed, onion powder, paprika, allspice, and mace.
7. Primary Mix (Protein Extraction)
8. Add the spice mix to the cold beef. Drizzle in the ice-cold water while mixing vigorously by hand or paddle (5–8 minutes) until tacky and sticky—this binds the emulsion.
9. For Fermentation (authentic tang)
10. Dissolve starter culture in a little of the cold water (per packet). Mix into meat thoroughly along with extra dextrose (5–10 g).
11. For ECA shortcut: Delay ECA until after stuffing/mixing is nearly finished; fold it in gently at the very end to avoid breaking the encapsulation.
12. Stuff & Tie
13. Load the meat paste into casings, pack firmly to avoid air pockets. Tie ends with twine. Prick any visible air bubbles with a sterile pin.
14. Ferment (if using culture)
15. Hang at 85–95°F (29–35°C) with high humidity (covered warm box or oven with light on and a pan of hot water) for 24–36 hours, until pH ≤ 5.2 and a noticeable tang develops. (Use a pH meter/strips if available.)
16. Dry & Preheat
17. Air-dry logs at room temp 30–60 minutes while preheating smoker to 140°F (60°C).
18. Smoke & Cook (low and slow)
19. Smoke at 140°F (60°C) for 2 hours.
20. Increase to 150–160°F (65–71°C) and continue 3–4 hours until the internal temp reaches 152°F (67°C). Add smoke as desired for color/flavor.
21. Oven method (no smoker): Bake on a rack at 170°F (77°C) with a small bowl of water for humidity. Add ½–1 tsp liquid smoke to the meat in step 4 for a smoky note.
22. Chill & Bloom
23. Move logs to an ice bath 10–15 minutes, then pat dry. Hang or place on a rack to bloom (develop color) 1–2 hours. Refrigerate overnight before slicing.
24. Slice & Serve
25. Slice thin for sandwiches/boards. Store tightly wrapped 1–2 weeks refrigerated; freeze up to 2–3 months.
26. Nutrition (per serving, 1/4 of recipe – estimate)
27. Calories: 320 kcal

Notes

Food safety: Use Prague Powder #1 exactly as directed (2.5 g per kg meat). Always cook to an internal 152°F (67°C) and chill promptly.

Tang options: Authentic tang comes from fermentation (starter culture + warm hold). ECA is a faster, acceptable shortcut for home cooks.

Texture control: Extra fine grind and thorough mixing = classic bologna sliceability.

Halal version: Use halal beef and ensure all inputs (casings, culture) are compliant.

Serving ideas: Rye bread with mustard and Swiss; cube for snacks; charcuterie with pickles and sharp cheddar.

Tips and Tricks About Lebanon Bologna Recipe

• Use very lean beef to avoid excess fat during curing.
• Chill the beef and equipment before grinding for better texture.
• Allow the spice blend to marinate into the meat overnight for deeper flavor.
• Maintain a consistent smoking temperature (low and slow) for even curing.
• Store in the refrigerator wrapped tightly to preserve freshness.

Lebanon Bologna Recipe Variations

One of the great things about the Lebanon Bologna Recipe is its flexibility. You can create exciting variations to suit different tastes:

• Low-Sodium Option: reduce salt and balance with extra herbs and spices.
• Sweet Lebanon Bologna: add brown sugar or honey for a sweeter flavor.
• Spicy Lebanon Bologna: enhance the spice blend with cayenne or chili flakes.
• Garlic-Infused: increase garlic levels for a bolder, aromatic version.
• Halal Version: ensure the beef is halal-certified and free of alcohol-based curing agents.

Conclusion: Lebanon Bologna Recipe

The Lebanon Bologna Recipe is more than just a cured beef sausage it’s a piece of culinary heritage with rich flavors and deep traditions. By making it at home, you can embrace its authentic smoky tang while tailoring the recipe to your personal taste. From sandwiches to charcuterie boards, Lebanon Bologna is a versatile and satisfying addition to any kitchen. Whether you enjoy it sweet, spicy, or traditional, this timeless recipe offers a delicious way to connect with Pennsylvania Dutch culture while savoring every bite.

Share Your Twist!

Tried this Lebanon Bologna Recipe? Share your twist in the comments! Tell us your spice ratio, wood choice (apple, maple, hickory), and whether you fermented or used ECA. Drop a photo and any pro tips you might inspire the next batch.