The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › UMAi Dry® Forum Questions › General Questions › Adapting Lebanon Bologna Recipe › Adapting Lebanon Bologna Recipe
I’m absolutely new to this stuff. As a matter of fact, I haven’t even purchased any of the products yet, because I’m not sure how to proceed. I want to make Lebanon Bologna like the recipe on page 188 of “The Art of Fermented Sausages”. This recipe uses a starter culture, fermenting and smoking. I understand everything except how to adapt this to the Umai Salumi bags. I need very specific instructions, as I don’t want to accidentally poison anyone :blush: . Can anyone provide guidance? Thanks.
I may be able to help some.
As you know the UMAi bag charcuterie/salami bags are quit different than natural or fibrous or protein lined casings used in Lebanon bologna.
I would not see why you cant use the UMAi bags in place of those casings. The only thing i would see different is the meat shrinking away from the UMAi bag which would give you bologna a slight wrinkle look. You will need to use a Bactoferm agent for the fermenting. The book your referencing is the Rytek book or Maranski. Keep in mind that the UMAi bags should not be used in a smoker so you would need to add either liquid smoke or smoke powder.
I lived 18 years in Lancaster County Amish country and have made both Lebanon and Sweet Lebanon Bologna in my smokehouse.
Hope this helps some.