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[quotePretty simple just use either of the Marianski recipes. Its not the type of sausage that requires the use of Umai bags or a curing/drying chamber for moisture reduction and flavor development.
If you like the Poli recipe just reduce the sugar to 3% and use T-SPX as the culture.][/quote]
Excellent information. I think I’m trying to make something out of nothing with the Umai bags. I believe I’ll go with beef middles. I was just trying to avoid the long smoking periods, but Liquid Smoke seems to solve that issue. Thanks for all your help.
[quote][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.
/quote]
Great looking stuff. This is the route I’m going I think. I read about the F-RM-52 and know that it’s not what I want for traditional Lebanon. It’s for making sweet Lebanon. Thanks for the great pictures.