Ingredients
Equipment
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:
- 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).
- 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.
