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| Type | Sausage |
|---|---|
| Course | Appetizer |
| Place of origin | Lebanon County, Pennsylvania |
| Associated cuisine | Pennsylvania Dutch |
| Invented | Cold |
| Main ingredients | Beef |
| Ingredients generally used | Spices |
Lebanon bologna is a type of cured, smoked, and fermented semidry beef sausage; it is not, in spite of its name, a pork-based bologna. Similar in appearance and texture to salami, it is somewhat darker in color, and is typically served as a cold cutorappetizer.
Lebanon bologna has a distinct, tangy flavor, more so than other generally similar fermented meat products such as summer sausage. Hardwood smoking imparts a strong smokiness to the traditionally prepared versions of the product; increasingly, liquid smoke is used as a substitute [citation needed] for this costly time- and labor-intensive process.
Lebanon bologna was developed by the Pennsylvania DutchofLebanon County, Pennsylvania, prior to the 1780s[1] and was a common item by the early 1800s, reflecting the slow-cured and smoked sausage traditions of Western Europe. Still produced primarily in that area, it is found in markets throughout the United States and typically served as a cold cut and as an appetizer. In addition to the original, a sweet version is made.
Typically, curing salts are added to the ground and spiced beef to control microbial growth during processing.[2] The blended and stuffed sausage is then aged for 10 days prior to smoking to enrich lactic acid bacteria and allow for the reduction of nitratetonitrite.[3] Fermentation occurs during a slow cold smoke (kept at a temperature below 120 °F (49 °C)) that can last for up to four days.[4] A one pH unit (or more) decline is observed during this step, as well as the development of nitrosohemochrome, the pigment responsible for the red color of cured meats.
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| Overview |
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| Fresh sausage |
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| Dry sausage |
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| Smoked sausage |
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| Cooked sausage |
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| Cooked smoked sausage |
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| Precooked sausage |
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| Grilled sausage |
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| Related articles |
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