Bologna Recipes?

[Nitty]

I have a lot of ground beef (probably about 80/20) so I'd like to make some bologna. I may mix some ground sausage with it if that's suggested. I don't currently have any ground venison. I'd mainly use for snacking with cubed cheese but would possibly slice for sandwiches too. Does anybody here have any recipes handy to provide that would fit into what I'm looking to do? I'm not picky as far as if sweet or spicy or etc.

 

[Dave in AZ]

I have a lot of ground beef (probably about 80/20) so I'd like to make some bologna. I may mix some ground sausage with it if that's suggested. I don't currently have any ground venison. I'd mainly use for snacking with cubed cheese but would possibly slice for sandwiches too. Does anybody here have any recipes handy to provide that would fit into what I'm looking to do? I'm not picky as far as if sweet or spicy or etc.

I think this one from SmokinEdge is probably quite good. I didn't make it exactly, but something pretty close as hotdogs, and was quite pleased. I do like his spice amounts better than several other bologna recipes I have charted.

Ring Bologna/Ring Smoked Sausage

I'm not sure what to call it, when I was a kid my family always called it bologna, now in the stores around here it's just a ring of smoked sausage, etc. They usually weigh about a pound each. I've been thinking about making some, I don't want anything too hot & spicy. My question is what...

www.smokingmeatforums.com

 

[SmokinEdge]

I think this one from SmokinEdge is probably quite good. I didn't make it exactly, but something pretty close as hotdogs, and was quite pleased. I do like his spice amounts better than several other bologna recipes I have charted.

Ring Bologna/Ring Smoked Sausage

I'm not sure what to call it, when I was a kid my family always called it bologna, now in the stores around here it's just a ring of smoked sausage, etc. They usually weigh about a pound each. I've been thinking about making some, I don't want anything too hot & spicy. My question is what...

www.smokingmeatforums.com

I would also increase the fat, especially with venison, and just grind twice through the 1/8” plate. Keep the batter cold as well.

 

[Nitty]

Thanks for providing. My ring bologna turned out ok with what I ended up doing but it tastes more salty than I'd like. I believe the tender quick bag recommends 1 tbsp per pound. Is this much really necessary? I've had many bolognas that are not that salty. Possibly a different curing method was followed.

 

[SmokinEdge]

Thanks for providing. My ring bologna turned out ok with what I ended up doing but it tastes more salty than I'd like. I believe the tender quick bag recommends 1 tbsp per pound. Is this much really necessary? I've had many bolognas that are not that salty. Possibly a different curing method was followed.

If you are using TQ, 1 Tbs per pound of WHOLE muscle meat as a dry brine. If making sausage with GROUND meat you use 1 1/2 tsp. Per pound of meat.

 

[Nitty]

If you are using TQ, 1 Tbs per pound of WHOLE muscle meat as a dry brine. If making sausage with GROUND meat you use 1 1/2 tsp. Per pound of meat.

Well that would explain it. Geez.

 

[SmokinEdge]

Well that would explain it. Geez.

According to my set of spoons, 1 1/2 tsp. Would be about 7.5g and to a pound of meat that would net about 1.65%. No other salt needed and would be very palatable. I run 1.5% salt plus .25% cure #1 for all in 1.75% salt. So make the adjustments and you should be very pleased with TQ.