Adapting Lebanon Bologna Recipe

[Gary Blackford]

Thanks for your input. Yes I was referencing the Marianski book. Sounds easy enough. The recipe calls for 72 hours of fermenting, then 2 days of cold smoking, then drying?. So how long do I keep the stuffed Umai bags in the refrig. and call the sausage”done”. Also, any hints on how much liquid or powdered “smoke” to add?