Text 26256, 88 rader
Skriven 2012-06-18 23:51:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DALE SHIPP
Ärende: 806 where's the beef
============================
-=> Quoting Dale Shipp to Michael Loo <=-

 DS> There is a brand of Lebanon bologna that I really like.

We never see that style here. I will have to make some someday when
I feel ambitious.     

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Lebanon or Lancaster County Sweet Bologna
 Categories: Penn dutch, Sausage, Beef, Smoked
      Yield: 1 Servings
 
      1    Text file
 
  Lebanon bologna is a fermented beef sausage. Cubed beef is mixed
  with salt at 40 F and, after a few days, rinsed, drained, and
  ground. Then it is mixed with seasonings, powdered dextrose and
  fermento to help fermentation along (before fermento, fermentation
  was accomplished by backslopping). It is stuffed into wide casings
  and held in conditions to accommodate fermentation, about 90 F and
  70-80% relative humidity, for a day or so - depending upon the
  degree of fermentation desired. Smoking then takes place at higher
  temperatures, as well as cooking (if desired).
  
  There are many variables here: the basic seasonings, the grind
  (coarse or fine - even emulsified), the size of the casing, the
  fermentation period, and the amount of smoking.
  
  From: Paul Hinrichs on rec.food.preserving
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Fowler's Lebanon Bologna
 Categories: Penn dutch, Sausage, Beef, Smoked
      Yield: 10 lbs
 
     10 lb beef chuck
      5 oz salt
           Seasonings:
    3/4 oz Salt
      4 oz Corn syrup solids
      6 oz Fermento
      1 tb Ground nutmeg
      1 ts Onion powder
      2 ts Prague Powder No. 1
      1 oz Powdered dextrose
      1 tb Ground white pepper
      1 tb Paprika
 
  A good Lebanon bologna is made of 100% beef chuck or lean beef
  trimmings. The meat is ground through a 1/2" grinder plate and mixed
  with 5 ozs of salt. The meat is then aged for 5-6 days at 38-40
  degrees F. allowing all the juice to run off.  The meat is then
  ground through 3/16" plate and mixed with the spices.
  
  All ingredients are then mixed with the meat and stuffed into 5" by
  24" protein-lined casing.  Bologna is then placed into smokehouse
  as follows:
  
  16 hours at 90 degrees F. - 90% humidity 28 hours at 105 degrees F. -
  85% humidity 6 hours of 110 degrees F. - 85% humidity
  
  During these 50 hours, the bologna is going to develop a tang that
  makes it unique in flavor.  Bologna then can be heavily smoked a day
  or two without heat.  If you want a fully cooked product, raise the
  smokehouse temperature to 150 degrees F. after 50 hours.  Then hold
  until internal temperature reaches 137 degrees F. Bologna is then
  removed from smokehouse and allowed to cool until the internal
  temperature is 110 degrees F. It is then placed into a cooler and
  allowed to age for about 4-5 days before using.

 
MMMMM
 

Cheers

YK Jim


... By the time I'd grown up, I naturally supposed that I'd be grown up.

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