10/15/2024
Are you a fan of Sweet Bologna? But what is it exactly, and how is it made? Join us while we take a deep dive into the memory vault of third-generation owner Dan Neff, as he explains how bologna is made and the science behind it all. The following is from Dan's words, on our very own Sweet bologna, that S. Clyde Weaver originally helped create. Enjoy the read!
Farm-style sweet bologna is a semi-dry fermented sausage. It is cured and mixed with spices and starter culture before stuffing into muslin cloth bags. It is slow-smoked with natural wood smoke. The pH level is 4.5 which helps to preserve the product and flavor. Coarse black pepper accents the sweet sour flavor. It contains a generous amount of sugar which along with salt helps preserve the meat until the lactic acid-producing starter cultures actually convert dextrose to acid for the ultimate preservation. Bologna keeps longer than other lunch meat in the refrigerator – up to two weeks. Sweet bologna is a traditional Lancaster County PA item. Seldom made or found outside of Lancaster County and surrounding counties. There are many variations of sweet bologna in size, diameter, and recipe. The most variation is in regards to the amount and variety of sugars used.
Extended Description: One of my first memories of sweet bologna in the old shop was those of large 20 lb. pole bolognas in cross casings. These large bolognas hung on nails or hooks in the coolers and were laid on a shelf as needed. Sweet bologna was one of the main lunch meat items sold in the mid-1950s and 60s. Lebanon and sweet bologna were both sliced early in the week to have them ready for market on the weekend. The sliced bologna and stacks were placed in wooden boxes. The boxes were lined with brown paper. Originally sweet bologna was made in a 20 lb. bologna piece as well as smaller 3 lb. pieces, 1 lb., and half-pound mini bolognas. In the 1960s we also started making a sweet stick which we still carry. Sweet bologna like Lebanon bologna is fermented but has a higher sugar and dextrose level partially to support the lactic culture fermentation but also to add the sweet flavor desirable for sweet bologna. When sweet bologna is well smoked the sugars blend well with the smoked flavor to give the unique flavor expected from this product. Sweet bologna is all beef and contains sugar as well as salt, pepper, and other spices. After it is stuffed into casings made of cotton fabric, the bologna is placed in smokehouses at temperatures around 100° which favors the acid production from the lactic cultures. When the proper pH has been reached the smoking and finishing cycle begins. When slicing for market we usually set the thickness at 32 slices per pound. This is thinner than commercially prepacked bologna sold in the chain stores. Sweet Bologna and Lebanon Bologna both have a good shelf life in the home refrigerator after being purchased.
