Lebanon Bologna Seasoning

  • Lebanon Bologna Seasoning from Excalibur

Bulk discount rates

Buy 12 - 23 and pay only $14.99 each
Buy 24 or above and pay only $12.99 each

Availability: Ships Same Business Day
Shipping Weight:
2.40 LBS
Ship Dims:
6.50 x 1.50 x 6.00 (in)
Salt, Sugar, Pepper, Spices, Dextrose, Onion and Garlic Powder, Natural Spice Extractives.
Use 2.1875 lbs of seasoning plus 1 oz of SURE CURE and 4 oz of encapsulated citric acid to 25 lbs of meat.


Lebanon Bologna Seasoning

Excalibur Seasoning

A Lebanon bologna is an old-style, sweet, and tangy sausage from Lebanon County, Pennsylvania. It is typically made with beef, then fermented and dried to produce a product similar to salami or summer sausage. It is also classically semi-dried, but use this seasoning with 4 oz of encapsulated citric acid to make a cured and fully cooked product. It will be darker in color than normal bologna and look more like salami, but will taste unmistakenly like bologna!


View our full Seasonings Conversion Chart to measure out smaller 1 lb or 5 lb batches with other seasonings.

Meatgistics - Walton's Learning Center

Learn how to Make Homemade Summer Sausage in the Walton's Learning Center. Plus, join in on the Walton's Community and ask questions about any related to meat.

Walton’s Meat Recipes

Find Walton’s Meat Recipes for snack sticks, summer sausage, jerky, hams, bacon, and many more delicious meat snacks in the Walton's Learning Center at Meatgistics: Walton's Online Community

What is Lebanon Bologna?

Lebanon Bologna is normally a cured and smoked sausage made from beef. It originates from the Lebanon Valley area of Pennsylvania and has a sweet flavor and sometimes Encapsulated Citric Acid will be added to provide a tangy flavor. This version is meant to be smoked and you can follow the same process that you would for Summer Sausage

Meat Processing FAQ - Answers for Issues or Questions

Do you have questions or issues with your sausage, jerky, or cured meat processing? Walton's and Meatgistics created an FAQ Processing Document that covers the most common issues with meat processing. We included the most likely causes of the issue and what can be done to fix it or prevent it from happening when you are processing in the future!

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