Lebanon Bologna Recipe

Craving something smoky, tangy, and deeply satisfying? This homemade Lebanon Bologna Recipe brings old-world flavor straight to your kitchen with a Pennsylvania Dutch twist. Unlike traditional bologna, Lebanon bologna is a fermented, smoked beef sausage known for its rich, semi-dry texture and signature tang, almost like a cousin of salami, but with a bold American identity. Whether you’re layering it on sandwiches or enjoying it as a charcuterie board star, this recipe lets you skip the deli counter and go straight to flavor town.

Originating from the rolling farmlands of Lebanon County, Pennsylvania, this cured meat dates back to the 1700s when German settlers combined European smoking traditions with local ingredients. The result? A cold-smoked, slow-fermented masterpiece that was built to last through hard winters. Today, Lebanon bologna remains a staple in Amish and Mennonite kitchens. Still, now you can make your own version without needing a smokehouse or a century-old recipe passed down in hushed whispers.

This version keeps things accessible: seasoned ground beef, a blend of curing spices, and a touch of sweetness, then into the smoker (or oven) for a slow transformation into something magical. Whether you’re following a high-protein diet or just looking for a nostalgic bite, this recipe is worth every minute. So grab your spices, prep your beef, and let’s bring this American classic back to the table!

Origins of Lebanon Bologna: Where Old World Meets American Smokehouse

Lebanon bologna isn’t just a deli meat; it’s a flavorful relic of American culinary history. Born in Pennsylvania Dutch country, this fermented, smoked beef sausage reflects the resourcefulness of early German immigrants who brought their Old World preservation techniques to the fertile valleys of central Pennsylvania. What makes Lebanon bologna special? Unlike typical bologna, it’s fermented for days to develop a slight tang, then slow-smoked for deep, rich complexity. The result: something between summer sausage and salami, but uniquely American.

While it may sound complex, this recipe shares roots with other comforting, make-ahead classics like our Skillet Spanish Garlic Shrimp and Crack Chicken Tenders, bold in flavor, built with simple ingredients, and designed to last. Lebanon bologna was historically made in the winter months when cold temperatures helped regulate fermentation, and its tangy-smoky profile made it perfect for sandwiches, snacks, or preservation without refrigeration.

Today, it’s still beloved in Amish and Mennonite homes, and it’s gaining attention from DIY foodies looking for old-school flavor with modern tools. Much like making your own Spicy Tomato Juice or Landjaeger, recreating Lebanon bologna at home is a tribute to slow food, deep flavor, and the satisfaction of reviving a recipe that stood the test of time.

Tips and Tricks for Making Lebanon Bologna at Home

1. Choose the Right Cut of Beef: Go for lean ground beef (90/10 or higher) to get that classic firm texture Lebanon bologna is known for. Too much fat can make the bologna greasy instead of dry and chewy; you want it smoky, not slick. Want to see how we balance textures in other protein-packed dishes? Check out our Crack Chicken Tenders, crispy protein bomb done right.

2. Don’t Skip the Cure: This isn’t a quick fry-and-go recipe. Lebanon bologna gets its tang and texture from a curing process that requires pink curing salt (Prague Powder #1) and time. Be patient. Let the spices, cure, and beef mingle in the fridge for 2–4 days for flavor magic. It’s the same principle that makes our Landjaeger Recipe so flavorful: slow cure equals big taste.

3. Control the Smoke: If you’re smoking it, keep your smoker temp between 130–160°F (55–70°C) to avoid cooking the meat too fast. Cold smoking is best, but a regular smoker with a water pan can work too. No smoker? You can still get amazing results in the oven with liquid smoke or smoked paprika, similar to the rich depth you find in our Baked Miso Glazed Eggplant.

4. Resting Is Non-Negotiable: Once it’s smoked or baked, wrap your Lebanon bologna in parchment and chill it for 24 hours. This step lets flavors settle and makes slicing much easier, just like how our Skillet Cinnamon Apple French Toast Bake gets even better the next day.

5. Slice It Right: For that perfect deli-style feel, chill the bologna thoroughly and use a sharp knife or meat slicer. Thin, cold slices make all the difference for sandwiches or charcuterie boards.

Health Benefits of Lebanon Bologna (Homemade Version)

Making your own Lebanon Bologna isn’t just about flavor; it’s also about controlling ingredients, reducing additives, and tailoring the recipe to your dietary preferences. While store-bought versions can be loaded with preservatives, corn syrup, and MSG, this homemade recipe gives you the power to keep it clean and nutritious (or at least better-for-you!).

Here’s why this old-school smoked meat is worth a place in your fridge; especially when made from scratch:

High Protein & Low Carb

Lebanon bologna is a great high-protein snack, especially useful for those on low-carb or keto diets. When paired with nutrient-dense sides like Cold Cucumber Mint Soup or a Healthy Side Salad, it becomes part of a balanced, energizing meal.

No Mystery Ingredients

Unlike processed deli meats, this recipe gives you full control. No fillers. No sugar unless you add it. You choose the beef, the seasoning, the smoke, meaning fewer chemicals and artificial flavors.

Nutrient Breakdown per Serving (Estimated)

Tip: You can use leaner cuts or grass-fed beef for higher omega-3 content and lower saturated fat, similar to our approach in lean recipes like the Vegan Chocolate Avocado Mousse.

Lebanon Bologna Recipe and the Keto Diet: A Savory Match

If you’re living that keto lifestyle, then you already know the struggle of finding high-protein snacks that aren’t packed with hidden sugars or carbs. Well, guess what? This homemade Lebanon Bologna Recipe is about to be your new best keto-friendly friend.

Low-Carb, High-Fat, Protein-Rich

Unlike traditional deli meats that sneak in corn syrup or mystery fillers, this DIY version gives you full control over the macros. Made from lean ground beef, seasoned with natural spices, and smoked low and slow, it clocks in at under 1g of carbs per serving. That’s the dream.

Pair it with keto-approved sides like our refreshing Cold Cucumber Mint Soup or a scoop of Thai Watermelon Salad for a flavorful, no-carb lunch. Or go snack-style and roll up a few slices with avocado and cheese, hink a charcuterie board, but make it keto.

Clean Ingredients = Keto Confidence

No sugar, no mystery nitrates, no compromise. This recipe stays true to clean keto principles: real food, real flavor. And just like our Crack Chicken Tenders or Keto Cauliflower Mac and Cheese, it lets you enjoy indulgent textures and smoky richness without getting knocked out of ketosis.

Bonus Tip: Make a batch, slice it thin, and freeze for weekly meal prep. It thaws fast and tastes even better after resting. Keto meal planning just got a serious upgrade.

Flavorful Variations of Lebanon Bologna Recipe

While the classic Lebanon Bologna is smoky, tangy, and deeply savory, no rule says you can’t have a little fun with it! Whether you’re experimenting for flavor or adjusting for health goals (hello, keto crew!), here are some tasty variations you can try at home:

1. Sweet & Smoky Lebanon Bologna

Add a touch of keto-approved sweetener (like monk fruit or erythritol) and a hint of smoked paprika for a bold twist. This version balances sweet and spicy beautifully, especially if you’re serving it alongside Spicy Tomato Juice or using it in a wrap with Healthy Side Dishes & Salads.

2. Pepper-Crusted Bologna

After fermentation but before smoking, roll the logs in freshly cracked black pepper, fennel, or crushed red chili. This version brings some serious bite, and it’s amazing sliced thin with cheese or layered in a Guinea Grinder Sandwich.

3. Mini Snack Stick Version

Turn your Lebanon bologna into protein snack sticks! Shape the mixture into thinner logs, dehydrate or smoke them fully, and refrigerate. Great for grab-and-go lunches with a side of Black Turtle Beans Indian Style or just as a post-workout bite.

4. Poultry-Based Bologna

Swap out beef for ground turkey or chicken if you want a leaner version. It’s lighter but still full of flavor, especially if you double down on the garlic and coriander. Ideal for pairing with summer-friendly dishes like Cold Cucumber Mint Soup.

Pro Tip: Whichever version you choose, give it at least 48–72 hours to ferment in the fridge; it’s what offers Lebanon bologna that signature tang!

Lebanon Bologna Recipe From OoohDelish!

Lebanon Bologna Recipe

This homemade Lebanon Bologna is a smoky, fermented, and spiced beef sausage inspired by the Pennsylvania Dutch classic. Perfect for keto snacks, sandwiches, or charcuterie boards; and way better than the store-bought stuff.

Print Recipe Pin Recipe

Prep Time 12 hours hrs

Cook Time 8 hours hrs

Resting Time 3 days d

Total Time 3 days d 20 hours hrs

Servings: 4

Course: Charcuterie, Cured Meats, Healthy Sweet Snacks

Cuisine: American, Pennsylvania Dutch

Calories: 210

Ingredients Equipment Method Notes

Ingredients

  

• 2 lbs ground beef 85% lean or higher
• 2 tsp curing salt Prague Powder #1
• 1 tbsp kosher salt
• 2 tbsp brown sugar or keto substitute monk fruit/erythritol
• 1 tbsp ground black pepper
• 1 tsp garlic powder
• 1 tsp mustard seed
• ½ tsp allspice
• ½ tsp coriander
• ½ cup cold water

Equipment

• Large mixing bowl
• Cheesecloth or sausage casing
• Butcher’s twine
• Smoker or oven with low-heat setting
• Cooling rack or hanging space in fridge

Method

 

1. Mix the meat and seasonings: In a large bowl, combine ground beef, curing salt, kosher salt, sweetener, and all spices. Mix until fully blended.

2. Add water: Pour in the cold water and mix again until the meat becomes sticky and emulsified.

3. Shape into logs: Divide the meat into two logs, about 2 inches thick. Wrap tightly in cheesecloth and tie ends with butcher's twine.

4. Ferment in fridge: Place wrapped logs on a cooling rack and let them rest in the refrigerator for 3 days. This step allows the flavors to develop and fermentation to occur.

5. Smoke or slow-bake:

1. Option 1: Smoke at 140°F–160°F (60°C–71°C) for 6–8 hours until the internal temperature reaches 150°F (65°C).
2. Option 2: Oven: Bake at 170°F (77°C) for 6–8 hours, turning occasionally.

6. Cool completely: Remove from heat and let cool. Chill in fridge before slicing.

7. Slice and serve: Thin-slice for sandwiches or dice for keto snack boards!

Notes

This recipe yields a semi-dry, tangy, smoky sausage;  very close to traditional Lebanon Bologna. Store in the fridge for up to 10 days or freeze for longer shelf life. Best enjoyed thinly sliced with cheese, pickles, or wrapped around a slice of avocado.

✅ Share Your Twist on Lebanon Bologna Recipe

Did you crank up the garlic? Try a turkey version? Go full keto with a no-sugar blend? Or add a smoky kick with chipotle powder?

We love seeing your bologna brilliance; whether it ends up in a crusty Guinea Grinder Sandwich or sliced over a fresh Healthy Side Dish.

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