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
November 14, 2016 at 8:41 pm
#10680
Rick
Member
This is when i made traditional Amish Lebanon bologna. stuffed into beef middles, Fermented, cold smoked. You will not get this with the UMAi bags. Not saying you cant do it but the end product will not look the same. And again you should not use the UMAi bags in a warm smoker, your going to have to use LS or powder for the smoke taste. The Poli recipe uses Bactoferm F-RM-52 which is different than T-SPX.
Amish Lebanon bologna in beef middles.
GL with your project.