Lebanon bologna

This well known American sausage has its roots in the town of Lebanon, Pennsylvania, where it was made by German settlers. Lebanon Bologna is a semi-dry, fermented, heavily smoked, all-beef sausage which is not cooked. The traditional process (no starter cultures) calls for curing beef at 4-6º C (40-43º F) for 10 days.

Whether you're wondering what Lebanon bologna is, where it's made, or how you can eat it, we've got all the answers! Read all about this tasty snack here!

There's even a museum dedicated to this preserved meat.

So this round it was use up all the deer meat as hunting season is coming! Two other recipes to follow also. This is a standard recipe is our house as it is my wife’s favorite and we all know…

Think bologna isn't good for anything but white-bread sandwiches? Think again! Here are 20 bologna recipes that will change your mind.

Seltzer's Lebanon Bologna and Philadelphia Cream Cheese Stacks

Lebanon Bologna Pickle Wraps | Seltzer's Smokehouse Meats

This recipe is a variation on modern Lebanon bologna, a more coarsely ground bologna originally developed by the Pennsylvania Dutch.

Here are the top 15 most popular foods made and consumed in the state of Pennsylvania.