Lebanon bologna
Encyclopedia
Lebanon bologna is a type of cured
, smoked, fermented
, semi-dry sausage
. This all-beef
sausage
is similar in appearance and texture to salami
, although it is somewhat darker colored. Lebanon bologna has a distinct tangy flavor, more so than other fermented meat products such as summer sausage
. Hardwood smoking imparts a strong smoky flavor to the traditionally prepared versions of the product.
, Lebanon bologna was developed with heavy influence coming from slow-cured sausages of Europe. It is commonly available throughout Pennsylvania
and is often served as a luncheon meat
. It is named for the Lebanon Valley of Lebanon County, Pennsylvania
, where it is most commonly produced. There are four versions: original, sweet, double smoked and honey smoked.
salts inhibits the outgrowth of pathogenic bacteria such as Escherichia coli
and Salmonella typhimurium, as well as spoilage organisms.
Typically, the blended and stuffed beef sausage is aged for 10 days prior to smoking to enrich lactic acid bacteria
and allow for the reduction of nitrate
to nitrite
. Fermentation occurs during the smoking step, which can last for up to four days. 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.
Curing (food preservation)
Curing refers to various food preservation and flavoring processes, especially of meat or fish, by the addition of a combination of salt, nitrates, nitrite or sugar. Many curing processes also involve smoking, the process of flavoring, or cooking...
, smoked, fermented
Fermentation (food)
Fermentation in food processing typically is the conversion of carbohydrates to alcohols and carbon dioxide or organic acids using yeasts, bacteria, or a combination thereof, under anaerobic conditions. Fermentation in simple terms is the chemical conversion of sugars into ethanol...
, semi-dry sausage
Sausage
A sausage is a food usually made from ground meat , mixed with salt, herbs, and other spices, although vegetarian sausages are available. The word sausage is derived from Old French saussiche, from the Latin word salsus, meaning salted.Typically, a sausage is formed in a casing traditionally made...
. This all-beef
Beef
Beef is the culinary name for meat from bovines, especially domestic cattle. Beef can be harvested from cows, bulls, heifers or steers. It is one of the principal meats used in the cuisine of the Middle East , Australia, Argentina, Brazil, Europe and the United States, and is also important in...
sausage
Sausage
A sausage is a food usually made from ground meat , mixed with salt, herbs, and other spices, although vegetarian sausages are available. The word sausage is derived from Old French saussiche, from the Latin word salsus, meaning salted.Typically, a sausage is formed in a casing traditionally made...
is similar in appearance and texture to salami
Salami
Salami is cured sausage, fermented and air-dried meat, originating from one of a variety of animals. Historically, salami has been popular among Southern European peasants because it can be stored at room temperature for periods of up to 10 years, supplementing a possibly meager or inconsistent...
, although it is somewhat darker colored. Lebanon bologna has a distinct tangy flavor, more so than other fermented meat products such as summer sausage
Summer sausage
Summer sausage is any sausage that can be kept without refrigeration. Summer sausage is usually a mixture of pork and other meat such as beef or venison. Summer sausage can be dried or smoked, and while curing ingredients vary significantly, curing salt is almost always used...
. Hardwood smoking imparts a strong smoky flavor to the traditionally prepared versions of the product.
Origin
Originating with the Pennsylvania DutchPennsylvania Dutch
Pennsylvania Dutch refers to immigrants and their descendants from southwestern Germany and Switzerland who settled in Pennsylvania in the 17th and 18th centuries...
, Lebanon bologna was developed with heavy influence coming from slow-cured sausages of Europe. It is commonly available throughout Pennsylvania
Pennsylvania
The Commonwealth of Pennsylvania is a U.S. state that is located in the Northeastern and Mid-Atlantic regions of the United States. The state borders Delaware and Maryland to the south, West Virginia to the southwest, Ohio to the west, New York and Ontario, Canada, to the north, and New Jersey to...
and is often served as a luncheon meat
Cold Cuts
Cold Cuts is a 2002 live album by English acoustic roots duo Show of Hands. It was their first live album to be released in a gatefold/digipack case...
. It is named for the Lebanon Valley of Lebanon County, Pennsylvania
Lebanon County, Pennsylvania
As of the census of 2000, there were 120,327 people and 32,771 families residing in the county. The population density was 332 people per square mile . There were 49,320 housing units at an average density of 136 per square mile...
, where it is most commonly produced. There are four versions: original, sweet, double smoked and honey smoked.
Manufacturing
The thermal processing of Lebanon bologna typically does not exceed 120 °F (48.9 °C) due to undesirable quality effects high heat has on the final product. Because it is not cooked to a higher temperature, other ingredients and processes are used to control microbial growth. Fermenting the product to a low pH coupled with the inclusion of curingCuring (food preservation)
Curing refers to various food preservation and flavoring processes, especially of meat or fish, by the addition of a combination of salt, nitrates, nitrite or sugar. Many curing processes also involve smoking, the process of flavoring, or cooking...
salts inhibits the outgrowth of pathogenic bacteria such as Escherichia coli
Escherichia coli
Escherichia coli is a Gram-negative, rod-shaped bacterium that is commonly found in the lower intestine of warm-blooded organisms . Most E. coli strains are harmless, but some serotypes can cause serious food poisoning in humans, and are occasionally responsible for product recalls...
and Salmonella typhimurium, as well as spoilage organisms.
Typically, the blended and stuffed beef sausage is aged for 10 days prior to smoking to enrich lactic acid bacteria
Lactic acid bacteria
The lactic acid bacteria comprise a clade of Gram-positive, low-GC, acid-tolerant, generally non-sporulating, non-respiring rod or cocci that are associated by their common metabolic and physiological characteristics. These bacteria, usually found in decomposing plants and lactic products, produce...
and allow for the reduction of nitrate
Nitrate
The nitrate ion is a polyatomic ion with the molecular formula NO and a molecular mass of 62.0049 g/mol. It is the conjugate base of nitric acid, consisting of one central nitrogen atom surrounded by three identically-bonded oxygen atoms in a trigonal planar arrangement. The nitrate ion carries a...
to nitrite
Nitrite
The nitrite ion has the chemical formula NO2−. The anion is symmetric with equal N-O bond lengths and a O-N-O bond angle of ca. 120°. On protonation the unstable weak acid nitrous acid is produced. Nitrite can be oxidised or reduced, with product somewhat dependent on the oxidizing/reducing agent...
. Fermentation occurs during the smoking step, which can last for up to four days. A one pH
PH
In chemistry, pH is a measure of the acidity or basicity of an aqueous solution. Pure water is said to be neutral, with a pH close to 7.0 at . Solutions with a pH less than 7 are said to be acidic and solutions with a pH greater than 7 are basic or alkaline...
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.