Meat+Poultry - August 2020 - 29

The Lebanon Bologna is marketed under
the Alderfer's Smokehouse brand.
"That's the company that always made
the Lebanon Bologna," said Jeff Bohmueller,
product line manager for Alderfer's/Leidy's.
He points out that the Alderfer brand of
Lebanon Bologna is very locally oriented.
"Alderfer Smokehouse bologna has
always been identified with Southeastern
Pennsylvania. Like most manufacturers,
Alderfer makes two types of the bologna
- regular and sweet. The product is not
considered to be shelf-stable, so it needs to be
refrigerated."
Alderfer's uses a very lean beef trim to
make the Lebanon Bologna, Bohmueller
explained. Alderfer also uses a "starter
culture" to help the fermentation process of
the beef. The beef ends up displaying a strong,
rich and smoky flavor.
The first couple of days of processing
involve grinding up the meat, mixing in

spices, then letting it ferment. "Then we add
another layer of flavor - that comes from
the smoking, which we do with wood
chips, a natural smoke. We also make
sweet Lebanon Bologna, which comes
from the same processing, but then we
add brown sugar to it."
Bohmueller explained that sweetness
is a flavor profile very much favored in
Pennsylvania Dutch foods.
The fermentation process at Alderfer's/
Leidy's takes between 15 and 18 hours.
After that, the meat is smoked inside a steel
fabricated smokehouse.
"Some people like to fry it, and some folks
will eat it on a sandwich with spicy mustard,"
said Greg Lombardi, vice president of sales
for Alderfer's/Leidy's.
"I would describe Lebanon Bologna
consumers as a dedicated following - the
people who like it are very devoted to it,"
Lombardi said.

"In the
darkened
smokehouses,
billows of
smoke pervade
spiced logs of
aged beef."
- AUSTIN WAGONER

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www.meatpoultry.com | 08.20 |

29


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Meat+Poultry - August 2020

Table of Contents for the Digital Edition of Meat+Poultry - August 2020

Meat+Poultry - August 2020 - 1
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