Old Fashioned Bologna Recipe
Bologna you purchase in the stores today is made completely different than old-fashioned bologna. Today they puree the meat and you could actually pour it into the casings if you wanted to. Old Fashioned Bologna is ground coarse and it will have body and have a character of its own. This is because in the early days, before electricity, grinding meat through a coarse blade was a lot easier than grinding through a fine blade.
The secrets to making great sausage are to use quality meat. Never make sausage out of old or tainted meat. Use quality non-extracted spices. Quick cures and Prague Powders are not recommended by Hi Mountain Jerky. Follow the instructions exactly, not “close.” Don’t ever add your secrets until after you have made at least one batch; however, we’d like to point out that Hi Mountain got to where we are today by listening to how other people make their sausage, especially recipes handed down from early-day pioneers. If you have a secret and it makes our product even better, share it with us if you wish.
1. If you are making a full 30 lb batch of Old Fashioned Bologna, mix the two bags of seasoning (larger pouches) with the two bags of Hi Mountain Cure (smaller pouches). Blend thoroughly & set aside until ready to use. If you are making a smaller batch mix the seasoning & cure according to the mixing chart shown below. In making a 30 lb batch, use 20 lbs of lean beef or game and 10 lb of pork.
2. Dice meat into 1” – 1 ½” cubes and mix together thoroughly in a mixing bowl. Add the seasonings and cure mixture to the meat and tumble by hand until the seasoning mix appears to be evenly distributed on the meat. Now you are ready to grind once through a coarse grinding blade. After grinding add 2 cups of ICE COLD water and mix thoroughly.
3. The casings provided are 2 ½” x 20” and will hold approximately 3 lbs of ground meat. For best results, SOAK CASINGS IN WARM WATER FOR 30 MINUTES OR MORE BEFORE STUFFING.
4. Grind the second time through the coarse blade with the stuffing horn attached to your grinder. If you do not have a stuffing horn grind and stuff by hand.
5. Place stuffed sausages in refrigerator overnight but do not leave in refrigerator over 24 hours.
6. When ready to smoke or oven cook remove stuffed sausages from refrigerator and let stand at room temperature for 2 hours. DO NOT SMOKE OR OVEN COOK ICE COLD SAUSAGES!
7. Cook in oven or smokehouse to an internal temperature of 156°F (see Cooking Instructions).
Smoker temperatures will vary due to type of smoker, location, outdoor temperature, wind, etc. Smoking meat is fun and easy to do. By following these instructions carefully, you will produce great tasting sausages that look and taste great, and are sure to please everyone! Remember that too much smoke will produce an off taste. If your smoker will not reach the temperature required, leave sausages in the smokehouse until they are dry to the touch. Then turn smoke “on,” smoke to desired color, and finish cooking in your oven (180° – 200° F) until sausages reach an internal temperature of 156°F. Use a Meat Thermometer for an accurate reading.
1. Lay product on screens or hang from racks.
2. 120°F for 1 hour (product needs to be dry to the touch before starting smoke).
3. 160°F for 30 minutes with smoke “ON.”
4. 180°F until product reaches an internal temperature of 156°F.
** Leave smoke “ON” for at least 2 hours.
Your sausage product can be cooked in your oven, and the flavor will be excellent. You will have some color created by our cure and spices, although the color will not be as heavy as it would be if the sausages were placed in a smokehouse.
1. Lay product on screens.
2. Cook at lowest heat possible for first hour. Leave oven door opened slightly if necessary.
3. 180°F - 200°F until product reaches an internal temperature of 156°F.
**** After smoking Sausage must be refrigerated or frozen.
COOKING TIMES WILL VARY WITH THE SIZE OF THE PRODUCT!
Tip: Aluminum loaf size bread pans, found at your local grocery store, work well if you do not want to use casings.
|# of Casings ||Pounds Meat ||Hi Mountain Seasoning ||Hi Mountain Cure ||Water|
|1/4 cup + 2 teaspoon ||2 tablespoon||3.25 oz|
|1/2 cup + 1 tablespoon + 1 teaspoon ||1/4 cup ||6.5 oz|
|3/4 cup+ 2 tablespoon||1/3 cup + 1 tablespoon||9.75 oz|
|1 cup + 2 tablespoon + 2 teaspoon||1/2 cup||12.75 oz|
|1 pouch||1 pouch||16 oz|