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Adirondack Beef Bologna

post #1 of 6
Thread Starter 

An old recipe for beef bologna (more of a sausage, but it's known as both):


10 lbs. Chuck or leaner

40 oz. water

2½ tsp. Garlic Powder

2½ tsp. Onion Powder

25 g. sugar

12 g. salt

11 g. Cure #1


Mix all ingredients with ground meat thoroughly, let sit overnight.


Next day, mix again.


Stuff into hog casings, tie into rings or ring length.


Smoke at 225° - 250° until 160° is reached


put in ice water bath until cooled under 100° or tepid.


Refrigerate, then enjoy!



Cooled and served... great with your favorite mustard and/or horseradish!



Here's the spareribs I smoked also for tomorrow!  (had to test the one on the right...!)




Have a Great 4th of July!

post #2 of 6

OOOO! That looks like great bologna! 



post #3 of 6

Looks great, like the local Ring Bologna...JJ

post #4 of 6

Looks good pops......... I'll have to try it... Need to order me some large hog naturals

post #5 of 6

Nice color on your bologna and ribs! I've never smoked sausage at that high of a temp before. Looks like it turns out very good. Hope you have a great 4th of July!



post #6 of 6
Thread Starter 

You render out most all the fat, likewise the high water content to keep it moist; you can add a little phosphate to it if you like to retain moisture.  Have to have low fat, even if it means drier bologna.

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