Discussion in 'Sausage' started by gary s, Apr 30, 2015.

  1. My Very First Bologna
    Looking through all the different recipes I decided on this one with a couple of changes
    Ingredients for 10 Lbs.                      Per Pound

    • 2 cups ice water                                                           1.6 oz.  ice water
    • 2 tsp. Insta cure #1 or 15 tsp TQ                                 1.5 Tsp TQ per lb.
    • 1 Tb. ground white pepper                                           .1 Tb ground  white pepper
    • 2 Tb. paprika                                                                .2 Tb Paprika
    • 1 Tb. nutmeg                                                                .1 Tb Nutmeg   
    • 1 tsp. allspice                                                                .1 tsp Allspice
    • 1 tsp. onion powder                                                     .1 tsp Onion Powder
    • 1/3 cup salt   (Omit salt if using TQ                            .2 tsp Ground Coriander
    • 2 cups non-fat dry milk                                                .2 cups NFDM
    • 6 lbs. lean beef                                                           60% lean Beef
    • 4 lbs. pork butts                                                         40 % lean Pork

    Grind all the meat using a plate with very fine 3/16" holes. After grinding, mix all the ingredients with water and meat. Mix for 2-3 minutes or until all the ingredients are evenly distributed. Place in food processor and emulsify. Meat will be completely emulsified when it has formed a paste and all meat, spices and water have been combined. If you do not have a mechanical mixer or silent cutter and are mixing by hand, it will take longer than 3 minutes to distribute the ingredients.

    I had a 3 lb. chub of lean ground Angus and 1lb. of lean ground pork. So I will be making a 4 lb. chub of Bologna.

    I took both the beef and pork and mixed it well, and then I added the TQ, mixed again and sat it in the fridge to rest while I got everything else ready.

    After about two hours I pulled the meat from the fridge to start running it through the food processor. I did about a 1/3 at a time added a little water on each one (not much just a very little)

    Once it was emulsified I added the remaining water to all the dry Ingredients which formed slurry.

    Spread the meat out in a large baking dish poked holes with my finger and poured slurry over the entire meat mixture.

    Mixed and mixed by hand till I had it the way I wanted it.

    Then back in the fridge, Bologna casing soaking and getting ready to start my smoker. 

    Fired up smoker, then removed Bologna from fridge, set up and filled stuffer with mix. Removed casing from water (Let soak for over 30 min)

    This was quick since I only had 4 lbs. Stuffed tight, twisted the end and tide. Resting for an hour then on the smoker at 135 ° no smoke heat only for about a half hour, then throw on a few chunks of pecan and smoke for about 3 hours.

    Brought temp up to 175 ° for 3 ½ more hours till IT was 160 °

    Pulled and into water bath till IT temp came down to 100 °

    Then on a cooling rack on the counter for about an hour and a half to dry and continue cooling. Then in the fridge to rest overnight.

    Next morning, removed from fridge and cut for a taste test.

    WOW !!!  Homemade Bologna is ten times better than store bought.

    This was my first attempt and I am pretty happy, (Got to get the Bosses stamp of approval) before I can claim success.

    A couple of thing you will notice in the pictures, I need a hanger so I don’t have to hang horizontal. The texture is not as smooth as store bought, which is fine with me. I think to get that texture I would need to add more water and longer in the food processor. I took it to 160 ° and after conferring with nepas about the casing wrinkling he said which was normal, but next time shoot for 152 ° to 154 ° IT.

    All in all I am pretty happy with the way it turned out. Also has a very mild smoke flavor. Hoping the boss likes it since I was banned from smoking for a while !!!

    Whew !!!!    The Boss said it was the best she ever had, and not to change a thing even the smoke.

    Here are some pictures

    3 lbs lean ground beef 1 lb lean ground pork

    Hard to see TQ in  the bowl

    All the spices mixed and ready

    Food Processor

    All the meat after running through the food processor

    Ready for the Slurry


    Slurry poured over the meat

    Bologna casing soaking

    Didn't get a pic of it being stuffed but here it is after

    Rested for a while and waiting to be smoked

    This just looks Wrong, gotta build me a hanger

    After 6.5 on the smoker   3 hours of smoke  3.5 hours just heat  Water bath for a while

    (Sorry no pic of that) Bring IT down to 100 º then on the cooling rack for another

    1.5 hours to dry and continue to bring down temp. Refrigerated  overnight

    Had to cut and taste it   WOW  what great flavor

    Slicing it up

    I saved part of the chub for thick sliced BBQ bologna Vacuumed sealed 3 packs and 

    the Chub, rest for sandwiches 

    Frying some up for lunch

    And My Sandwich

    Thank for Looking
    disco, willy2763, rmmurray and 16 others like this.
  2. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    That looks great Gary.

    I might have to give this recipe a try.
  3. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Looks great Gary! Nice Smoke!

  4. bearcarver

    bearcarver Smoking Guru OTBS Member

    That Looks Great, Gary!!![​IMG]

    Got me---->>>>[​IMG]  

    Then you had to go and fry some slices up, right before my eyes!!!![​IMG][​IMG][​IMG]--------------[​IMG]


    Last edited: May 16, 2015
  5. Thanks Guys and for the points.  I know Bear is not a fan of raw onions, but it just goes with a bologna sandwich.  Wife loved it told two of her friends and promised a couple slices to another friend.

    Sooooo I guess it was a success 

    This stuff is real east to make and a lot better than store bought

    Last edited: Apr 30, 2015
  6. bearcarver

    bearcarver Smoking Guru OTBS Member

    LOL----Fry those Onions up to get rid of the Stink, and I'll take 2 of those Sammies, Please.[​IMG]

    I love a Fried Bologna Sammy with Fried onions & Hot Mustard!!

  7. I like onions fried  do em that way sometimes.   One thing we do is slice up the onion and put it in a glass of water in the fridge, change the water a few times and they are not strong at all

  8. appwsmsmkr1

    appwsmsmkr1 Meat Mopper

    Omg this looks good!!

    Hot (temperature) bologna and cheddar on a roll. It was my favorite at Passaic high school lunch!! Yummy!!!
  9. sota d

    sota d Smoking Fanatic

    Looks great Gary. Got a craving for a bologna sammie now, but I know I can't buy anything like that! Another marvelous job-you make everything look so easy.
  10. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    Heck yeah that looks good.
  11. I have got to say this one is real easy  Not nearly as much involved as the sausage and hot links.

  12. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★


    Gary That looks fantastic,may give that a try when I get back to Jersey.Thanks for sharing 
  13. Thanks tropics for the comment and point

  14. Got my mouth watering for sure!  Great write up and yet another recipe on a very long to-do list.
  15. b-one

    b-one Smoking Guru OTBS Member

    Looks great,nice job!
  16. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    What a terrific thread! An interesting project. Great step by step and qview.


  17. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member


    Looks great to me too.
  18. waterinholebrew

    waterinholebrew Smoking Guru OTBS Member SMF Premier Member

    Wow, nice thread my friend.... That all looks so awesome & tasty. When I made my first, I went smaller like the ring bologna.... Now I have to try the bigger chub style. Very nice thread again !
  19. rmmurray

    rmmurray Master of the Pit

    Very nice Gary, :points1:
  20. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

    Nice bologna Gary...... I'll have some melted cheese please on my FBS.................[​IMG]


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