Does anyone have sweet bologna (a.k.a. Lebanon Bologna) recipes? I am interested in both nitrate and nitrate-free versions. I'd probably like to start out with a nitrate recipe because of the reduced risk of botulism. But I also feel ambitious and would like to experiment with some healthier/cheaper alternatives to both: 1. the bologna from the store AND 2. the exorbitantly-priced, pastured, organic beef bologna that we can buy from local farmers.