Adapting Lebanon Bologna Recipe

[Rick]

quote GeeBee” post=8802:

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?

Yes that right per their recipe. If your doing a 5lb batch you should use 1/2T liquid smoke or 1tsp powder.

The fermentation time i would keep to the recipe, the smoke flavor will get a bit stronger as the chubs age. How long in the UMAi bags? Thats going to be your call as i have not done Lebanon in UMAi. I would say 4-6 weeks.

Should be interesting to watch.