Ron, First of all, Welcome from NE Ohio!
Living relatively close to Amish country, Ohio, Lebanon bologna is fairly popular here. I love the stuff! It's named for Lebanon, PA, where it originated. Around here we get typically get two different kinds: regular and sweet. Like you, I'm not a fan of the sweet variety - I prefer the regular.
Ring Bologna (often called Trail Bologna, after Trail, Ohio where it originated - less than an hour from my house) is typically a fine grind or emulsified, Hot-Smoked Beef Bologna. It tastes like regular bologna - only 100 times better!
Lebanon Bologna is very different and has a unique tangy flavor all it's own. It a courser grind (all beef) and typically made in a log (I guess you could make it in a ring). Real Lebanon Bologna is NOT cooked. It's dry-cured/aged for 5 - 10 days, then cold smoked 2 - 4 days and takes on a very dark color and an amazing tang. I may try adapting a recipe for hot-smoking using Powdered Buttermilk.
The recipe I have (from the Rytek Kutas book) basically calls for 1 Tablespoon of sugars per Lb. I am going to take a cue from my Summer Sausage recipe, though, and limit it to 1 teaspoon brown sugar per lb, so it will be like regular Lebanon Bologna, and not sweet.
Hope this helps.
