Adapting Lebanon Bologna Recipe

[Bob]

Traditionally and in most recipes the drying takes place during the cold smoking process, probably around 10-15%, you can also dry further “to taste” .
Since you are adapting a recipe that really gets its flavor and drying using smokable casings, you will have to adapt the method to liquid smoke.

This recipe and method is probably more adaptable to using Umai bags than the Marainskis.

http://lpoli.50webs.com/index_files/Bologna-Lebanon-sweet.pdf