Manufacturing
The thermal processing of Lebanon bologna typically does not exceed 120 °F (49 °C) due to the undesirable quality effects high heat has on the final product. Because it is not cooked to a higher temperature, other ingredients and processes are used to control microbial growth. Fermenting the product to a low pH coupled with the inclusion of curing salts inhibits the outgrowth of pathogenic bacteria such as Escherichia coli and Salmonella typhimurium, as well as spoilage organisms.
Typically, the blended and stuffed beef sausage is aged for 10 days prior to smoking to enrich lactic acid bacteria and allow for the reduction of nitrate to nitrite. Fermentation occurs during the smoking step, which can last for up to four days. A one pH unit (or more) decline is observed during this step, as well as the development of nitrosohemochrome, the pigment responsible for the red color of cured meats.
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