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Lebanon Bologna
(Summer Sausage)

Ingredients

2 ¾ lbs ground beef chuck ¼ cup corn syrup
¼ lb beef fat 1 tbsp ground black pepper
1.5 tbsp Tenderquick ½ tsp mace
1 tbsp sugar 1 tsp ginger
1 tsp dry mustard 1cup cold water
2 tsp paprika 1 tbsp garlic
*1/2 cup powdered milk

Lagniappe

Either fine grind your own beef or purchase some pre-ground chuck and beef fat.
Toss the ground meat with all the spices except the water, and allow curing in the
refrigerator for a couple of days. Remove from the refrigerator, add in the water, and
remix till the liquid has emulsified. Stuff the mix into wide beef casings. Tie the
casings into 8” links and allow them to air dry overnight. Cold smoke the links for
about 24 hours.

For a little easier way, I like to add about ½ cup powdered milk to the water as a
binder when I am adding it to the meat, then poach the links for about 20 minutes at
about 185 till the binder has set, then cold smoke them at 165 till the internal
temperature reaches 155 (about 4-5 hours instead of 24 hrs.

Either way, the bologna can then be hung and air dried at a cool temperature for
about a week or left to dry unwrapped in the refrigerator for a couple of weeks.

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