- Jan 18, 2017
- 92
- 64
In south central Pennsylvania there are still a few places around that make Butcher Bologna, Ahrens brand being the best. We have tried for years to reproduce that flavor. This is the closest we have ever gotten.
Ironically, almost by accident. My nephew and friends made a large batch of summer sausage a while back and had a bag of Legs summer sausage mix left over. I decided to try it in the bologna. Bear in mind this is the first time I have EVER used a commercial mix. It seems to have worked!!!
Below you will find the exact recipe and procedure. Followed by some pics. Keep in mind this is a fairly sweet bologna---on the same level as a Lebanon sweet bologna.
Ingredients: For 5 lb. of Butcher Bologna
3 lbs. beef chuck
2 lbs. lean pork
1 tsp. cure #1
3 1/2 tsp. dextrose
1 c. brown sugar
2 tbls paprika ( Hungarian preferred )
1 1/4 tsp msg
! 1/2 tbls corn syrup solids
1/2 c soy protein conc.
108 grams Legs summer sausage spice mix
.25 grams F-RM-52 culture ( this will not metabolize brown sugar, only the dextrose)
Water ? About 3/4 cup
Procedure:
Try to keep meat at about 20% fat.
Grind through 3/8 in. plate. Mix in all ingredients——except brown sugar, culture and water.
Chill meat or partially freeze——then grind through 1/8 in. plate.
NOTE: This is not an emulsified bologna, but is a fine grind.
Prepare the culture in 2 tbls. of distilled water ( needs about 15 min. to “wake up” )
Add the brown sugar and enough water and mix thoroughly until you get a sticky mess.
Add prepared culture. Mix thoroughly.
Place in fridge for 24 hours.
Stuff into fibrous casings. These were 60 mm. ? I prefer 76 mm.
Hang for 48 hours at 85 degrees to ferment.
Butcher bologna doesn’t have to be smoked but I decided to smoke these for 2 hrs. at 130 degrees.
I then foil wrapped them and placed back in smoker at 180 degrees ( this should be a moist bologna )
It took about 5 hours to reach internal temp. of 163 degrees. 160 degrees is the goal.
I then sealed the bologna in vac bags and placed in ice water with lots of ice to cool down.
Out of grinder-----into fridge for 24 hrs.
Ready to stuff
Stuffed
Ferment for 48 hrs.
Ready to smoke
Out of smoker---vac bagged and ready for ice plunge
All cooled down ---ready to slice
Looks good--tastes good---maybe not Ahrens good---but pretty darn close.
Blaise
Ironically, almost by accident. My nephew and friends made a large batch of summer sausage a while back and had a bag of Legs summer sausage mix left over. I decided to try it in the bologna. Bear in mind this is the first time I have EVER used a commercial mix. It seems to have worked!!!
Below you will find the exact recipe and procedure. Followed by some pics. Keep in mind this is a fairly sweet bologna---on the same level as a Lebanon sweet bologna.
Ingredients: For 5 lb. of Butcher Bologna
3 lbs. beef chuck
2 lbs. lean pork
1 tsp. cure #1
3 1/2 tsp. dextrose
1 c. brown sugar
2 tbls paprika ( Hungarian preferred )
1 1/4 tsp msg
! 1/2 tbls corn syrup solids
1/2 c soy protein conc.
108 grams Legs summer sausage spice mix
.25 grams F-RM-52 culture ( this will not metabolize brown sugar, only the dextrose)
Water ? About 3/4 cup
Procedure:
Try to keep meat at about 20% fat.
Grind through 3/8 in. plate. Mix in all ingredients——except brown sugar, culture and water.
Chill meat or partially freeze——then grind through 1/8 in. plate.
NOTE: This is not an emulsified bologna, but is a fine grind.
Prepare the culture in 2 tbls. of distilled water ( needs about 15 min. to “wake up” )
Add the brown sugar and enough water and mix thoroughly until you get a sticky mess.
Add prepared culture. Mix thoroughly.
Place in fridge for 24 hours.
Stuff into fibrous casings. These were 60 mm. ? I prefer 76 mm.
Hang for 48 hours at 85 degrees to ferment.
Butcher bologna doesn’t have to be smoked but I decided to smoke these for 2 hrs. at 130 degrees.
I then foil wrapped them and placed back in smoker at 180 degrees ( this should be a moist bologna )
It took about 5 hours to reach internal temp. of 163 degrees. 160 degrees is the goal.
I then sealed the bologna in vac bags and placed in ice water with lots of ice to cool down.
Out of grinder-----into fridge for 24 hrs.
Ready to stuff
Stuffed
Ferment for 48 hrs.
Ready to smoke
Out of smoker---vac bagged and ready for ice plunge
All cooled down ---ready to slice
Looks good--tastes good---maybe not Ahrens good---but pretty darn close.
Blaise
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