Lebanon bologna

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Lebanon bologna is a type of semi-dry sausage similar in appearance and texture to salami, although it is somewhat darker colored. Made from salted beef, it has a distinctive smoky taste, owing to the smoking process by which it is cured. It is additionally aged for at least 10 days, which generally overlaps with the smoking. Originating with the Pennsylvania Dutch, it is commonly available in south-central Pennsylvania, where it is often served as a luncheon meat. It was probably named for the Lebanon Valley wherein it is commonly produced. One of the largest producers of Lebanon bologna is Seltzer's Smokehouse Meats, of Palmyra, Pennsylvania.

[edit] References

• Cook's Thesaurus: Cold Cuts
• Microbiology of Lebanon Bologna
• A Recipe for making Lebanon bologna - take heed of the notes at the end of the page!
• Another recipe in pdf format