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Anyone know anything about Lebanon Bologna

11er33

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Its kind of like a salami, google it if you need to. My Black capped conure, Yuuki, snagged a beak full of my sandwich cracker, will that hurt him? he seemed to like it. Could he have more in moderation?
 

JosienBB

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Absolutely not. Firstly, it's meat. Animal protein is not good for parrots. Secondly, bologna has way too much salt. One bite one time won't hurt him, but please don't let it happen again.
 

iamwhoiam

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Agree that the bologna is not a good thing for him to eat. It's high in salt and I believe it is smoked.
 

SandraK

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Its kind of like a salami, google it if you need to. My Black capped conure, Yuuki, snagged a beak full of my sandwich cracker, will that hurt him? he seemed to like it. Could he have more in moderation?
A conure (I have gccs) will try to eat and drink anything you happen to be holding. If for no other reason than he doesn't have any and YOU DO have it. The main thing is to remember the foods that will kill your bird pretty quickly and keep your fid out of them. Onion, avocado, chocolate, caffeine are the ones that come to mind immediately. Birds will get into anything they can, just like a toddler with a fork trying to check out the electrical outlets.
 

Farlie

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Lebanon Bologna (Traditional)

This well known American sausage has its roots in the town of Lebanon, Pennsylvania, where it was made by German settlers. Lebanon Bologna is a semi-dry, fermented, heavily smoked, all-beef sausage which is not cooked. The traditional process (no starter cultures) calls for curing beef at 4-6º C (40-43º F) for 10 days.

Meats Metric US
beef 1000 g 2.20 lb.

Ingredients per 1000g (1 kg) of meat

salt 28 g 5 tsp.
Cure #1 2.5 g ½ tsp.
sugar, 3% 30 g 6 tsp.
dextrose (glucose), 0.3% 3.0 g ½ tsp.
pepper 3.0 g 1½ tsp.
allspice 2.0 g 1 tsp.
cinnamon 2.0 g 1 tsp.
cloves, ground 1.0 g ½ tsp.
ginger 0.5 g 1/3 tsp.

Instructions

Curing. Grind beef with a large plate (3/4”, 20 mm), mix with salt, Cure #1 and sugar and keep for 10 days at 4-6º C (40-43º F).
Grind cured beef through 1/8 - 3/16” (3-5 mm) plate.
Mix ground meat with all ingredients.
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.
Cold smoke for 4-8 days at < 22º C, 72º F, 85% humidity.
For a drier sausage: dry at 16-12º C (60-54º F), 85-80% humidity.
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.
 

Mark & Da Boyz

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It's good stuff but I don't think I'd share with the birds though.
 

SandraK

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It's good stuff but I don't think I'd share with the birds though.
But, I'm hoping that one brat fid sneaking a nibble isn't a death decree. That doesn't mean that your fid should be eating it - you'll have to cover human foods that are poisonous with a plate or cover so that the little monkey can't get into it.

If birds could get into university I don't doubt for a minute that they'd all be studying engineering (of some kind).
 

BrianB

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My feathered brats will try to get a hold of anything I'm eating. Any kind of processed meat sounds bad for a bird. A lot of them have onion and garlic for flavoring. That in combination with the high salt content can make even small amounts a bad thing. Accident happen, but never leave food unattended around your birds. The temptation is too much.
 
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