The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › UMAi Dry® Forum Questions › General Questions › Adapting Lebanon Bologna Recipe
November 10, 2016 at 3:09 pm #2780
I’m absolutely new to this stuff. As a matter of fact, I haven’t even purchased any of the products yet, because I’m not sure how to proceed. I want to make Lebanon Bologna like the recipe on page 188 of “The Art of Fermented Sausages”. This recipe uses a starter culture, fermenting and smoking. I understand everything except how to adapt this to the Umai Salumi bags. I need very specific instructions, as I don’t want to accidentally poison anyone :blush: . Can anyone provide guidance? Thanks.November 10, 2016 at 9:04 pm #10660quote GeeBee” post=8796:
I may be able to help some.
As you know the UMAi bag charcuterie/salami bags are quit different than natural or fibrous or protein lined casings used in Lebanon bologna.
I would not see why you cant use the UMAi bags in place of those casings. The only thing i would see different is the meat shrinking away from the UMAi bag which would give you bologna a slight wrinkle look. You will need to use a Bactoferm agent for the fermenting. The book your referencing is the Rytek book or Maranski. Keep in mind that the UMAi bags should not be used in a smoker so you would need to add either liquid smoke or smoke powder.
I lived 18 years in Lancaster County Amish country and have made both Lebanon and Sweet Lebanon Bologna in my smokehouse.
Hope this helps some.November 11, 2016 at 3:02 pm #10662
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?November 12, 2016 at 10:12 pm #10670quote GeeBee” post=8802:
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.November 13, 2016 at 12:51 pm #10671
Again, thanks very much for your input. Due to the upcoming holidays, it may be a little while before I get started on this. Interestingly, I got a Sausage Makers catalog in the mail recently, and a lot of the answers are in there. How long to dry is done by weight, with a 35% weight loss being the goal. I’ll keep everyone posted.November 13, 2016 at 2:13 pm #10672
Your welcome and keep us posted.November 14, 2016 at 12:32 pm #10675quote GeeBee” post=8815:
You may want to rethink that, that sausage relies on a low Ph (around 4.6) and not Aw value or moisture loss for its shelf stability. It is a moist sausage by design.November 14, 2016 at 3:25 pm #10676
Right. I’m aware of that. There has to be some drying time though, correct? How long (or how much percentage of weight loss?)November 14, 2016 at 4:07 pm #10677
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.November 14, 2016 at 7:19 pm #10678
Thanks for the link. Now my head is really swimming. The recipe you sent me is pretty doable as is, no Umai bags needed. (I have a smoker). The only problem is, it’s a sweet bologna, which I don’t care for, and I want to make a standard bologna. Hmm….more thinking necessary……..November 14, 2016 at 8:18 pm #10679
Pretty 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.November 14, 2016 at 8:41 pm #10680
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.November 15, 2016 at 1:01 pm #10682
[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.
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.
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