Lebanon bologna is a type of
cured,
smoked,
fermented, semi-dry
sausage. This all-
beef sausage is similar in appearance and texture to
salami, although it is somewhat darker colored. Lebanon bologna has a distinct tangy flavor, more so than other fermented meat products such as
summer sausage. Hardwood smoking imparts a strong smoky flavor to the traditionally prepared versions of the product.
Origin
Originating with the
Pennsylvania Dutch, Lebanon bologna was developed with heavy influence coming from slow-cured sausages of Europe. It is commonly available throughout
Pennsylvania and is often served as a
luncheon meat. It is named for the Lebanon Valley of
Lebanon County, Pennsylvania, where it is most commonly produced. There are four versions: original, sweet, double smoked and honey smoked.
Manufacturing
The thermal processing of Lebanon bologna typically does not exceed due to undesirable quality effects high heat has on the final product. Because it is not cooked to a higher temperature, other ingredients and processes are used to control microbial growth. Fermenting the product to a low pH coupled with the inclusion of
curing salts inhibits the outgrowth of pathogenic bacteria such as
Escherichia coli and
Salmonella typhimurium, as well as spoilage organisms.
Typically, the blended and stuffed beef sausage is aged for 10 days prior to smoking to enrich
lactic acid bacteria and allow for the reduction of
nitrate to...
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