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Large and Ring Bologna
from Great Sausage Recipes and Meat Curing by Rytek Kutas

Ingredients for 25 Lbs.

• 5 cups ice water
• 5 tsp. Insta Cure No. 1
• 2 1/2 Tb. ground white pepper
• 5 Tb. paprika
• 2 1/2 Tb. nutmeg
• 2 1/2 tsp. allspice
• 2 1/2 tsp. onion powder
• 1 cup salt
• 5 cups non-fat dry milk or soy protein concentrate
• 15 lbs. lean beef (chuck)
• 10 lbs. pork butts

Ingredients for 10 Lbs.

• 2 cups ice water
• 2 tsp. Insta Cure No. 1
• 1 Tb. ground white pepper
• 2 Tb. paprika
• 1 Tb. nutmeg
• 1 tsp. allspice
• 1 tsp. onion powder
• 1/3 cup salt
• 2 cups non-fat dry milk or soy protein concentrate
• 6 lbs. lean beef (chuck)
• 4 lbs. pork butts

Grinding

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.

Stuffing

Bologna may be stuffed into large cellulose casings, beef bungs (most appropriate for Large Bologna) or export wide beef rounds (most appropriate for Ring Bologna). There are also hog casings available that can be used for Ring Bologna.

Smoking and Cooking

After stuffing, hang on properly spaced smokehouse sticks. You may rinse with cold water to remove any meat particles from the outside of the casing. After stuffing, bologna should be kept in a cooler at 40-45° F until you are ready to smoke. Bologna should be taken out of the cooler and allowed to hang at room temperature for at least 1 hour before smoking.

Bologna packed in artificial casings shoudl be placed in a preheated smokehouse at 130-135° F for about 1/2 hour with dampers wide open; apply heavy smudge for approximately 1 1/2 to 3 hours with dampers 3/4 closed. Gradually raise the temperature to 165-170° F, cutting off the smudge, and cook until an internal temperature of 155° F is obtained. If you have a steam cabinet, you may transfer bologna from the smokehouse and cook until an internal temperature of 155° F is obtained.

When using natural casings, bologna should be placed in a smokehouse at 130-135° F with dampers wide open for at least 30-45 minutes. Then apply heavy smudge for 2 1/2 to 3 hours or until the desired color is obtained. Cut the smudge, gradually raise the smokehouse temperature to 165° F and cook until an internal temperature of 135° F is obtained. Remove from smokehouse and place in a steam cabinet until 155° F is obtained internally. If you do not have a steam cabinet, leave bologna in the smokehouse at 165-170° F until 155° F is obtained internally. Remove from the smokehouse and spray with cool water until an internal temperature of 110° F is obtained.

Chilling>

Bologna should be placed in a cooler at 45° F until the internal temperature of the product reaches at least 50° F.