Lebanon Bologna is the well known American all beef sausage

Materials	beef, 100%	5.0 kg (11.0 lb)
Ingredients	salt, 3% (cure #1 accounted for) Cure # 1 sugar: 3 %, dextrose 1% black pepper, allspice, cinnamon, cloves, (ground) ginger	140 g 12 g 150 g 50 g 15 7.5 g 10 g 7.5 g 10 g
Instructions	1. Curing. Grind beef with a large plate (3/4", 20 mm), mix with salt, Cure #2 and sugar and keep for 10 days at 4-6º C (40-43º F). 2. Grind cured beef through 1/8 - 3/16" (3-5 mm) plate 3. Mix ground meat with all ingredients. 4. Stuff sausage mix into 40-120 mm casings. Natural beef middles, collagen or fibrous casings. The larger casings are tied and stockinetted or laced with butcher twine for support as this is a large and heavy sausage. 5. Cold smoke for 4-8 days at < 22º C, 72º F, 85% humidity. 6. For a drier sausage: dry at 16-12º C (60-54º F), 85-80% humidity 7. Store sausages at 10-15º C (50-59º F), 75% humidity.
Notes	Final pH: around 4.2-4.4, water activity 0.93-0.96, it is a moist sausage but extremely stable due to its low final pH. The sausage is often left for 3 days at 4-6º C (40-43º F) for additional ripening. The sausage was traditionally cold smoked for 7 days in winter months and 4 days in the summer.

Materials	beef, 100%	5.0 kg (11.0 lb)
Ingredients	salt, 2.5% (cure accounted for) Cure # 1 sugar: 3%, dextrose 1% black pepper, allspice, cinnamon, cloves, (ground) ginger T-SPX	115 g 12 g 150 g 50 g 15 g 7.5 g 10 g 7.5 g 10 g 0.6 g (1/4 tsp)
Instructions	1. Grind beef through 1/8 - 3/16" (3-5 mm) plate. 2. Mix ground beef with all ingredients, including starter culture 3. Stuff sausage mix into 40-120 mm casings. Natural beef middles, collagen or fibrous casings. The larger casings are tied and stockinetted or laced with butcher twine for support as this is a large and heavy sausage. 4. Ferment at 24º C (75º F) for 72 hours, 90-85% humidity. 5. Cold smoke for 2 days at < 22º C 72º F, 85% humidity. 6. For a drier sausage: dry at 16-12º C (60-54º F), 85-80% humidity 7. Store sausages at 10-15º C (50-59º F), 75% humidity.
Notes	Final pH around 4.6, water activity 0.93-0.96, it is a moist sausage but extremely stable due to its low final pH. The sausage is often left for 3 days at 4-6º C (40-43º F) for additional ripening. If no cold smoke is available, smoke with hot smoke for 6 hours. Start at 110º F (43º C), then gradually increase temperature and smoke at 120º F (49º C) for 3-4 hours.