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 following ingredients:
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.
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|Serving Size: 1 Recipe (308g)|
|Recipe Makes: 1 Recipe|
|Calories from Fat: 10 (16%)|
|Amt Per Serving||% DV|
|Total Fat 1.1g||1 %|
|Saturated Fat 0.3g||1 %|
|Monounsaturated Fat 0.3g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 0mg||0 %|
|Sodium 10.4mg||0 %|
|Potassium 338.4mg||9 %|
|Total Carbohydrate 15.5g||5 %|
|Dietary Fiber 6.8g||27 %|
|Sugars, other 8.7g|
|Protein 2.8g||4 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 63
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