Bologna I
A traditional homemade bologna with rich beef flavor, seasoned with salt, sugar, pepper, and mace, then smoked and boiled for a savory, hearty deli-style meat.
Ingredients
Instructions
- Mix the salt, Morton Tender Quick, brown sugar, black pepper, mace, and salt petre, then sprinkle over the meat like you would for sausage.
- Grind the meat twice to ensure a fine texture.
- Stuff the ground meat into cloth bags, approximately 3 inches in diameter, making 5 to 7 links.
- Hang the bags for 6 days to cure, then smoke them.
- Alternatively, hang the bags for 48 hours, brush with liquid smoke, and hang for several more days.
- Place the cured and smoked meat in a large iron kettle, cover with cold water, and bring to a boil.
- Cook until the bologna floats to the surface, then remove and serve.
Tips & Substitutions
For optimal flavor, allow the bologna to cure for the full 6 days if possible. If using fresh ground beef, consider substituting with pork for a richer taste. Ensure that the meat is ground finely to achieve the right texture. When smoking, maintain a consistent temperature for even cooking. If you prefer a quicker method, brushing with liquid smoke is a great alternative.
Serving Suggestions
Serve slices of bologna on a sandwich with mustard and pickles for a classic lunch option. It pairs beautifully with dishes like June'S Chili or can be enjoyed as a savory snack with crackers. Consider serving alongside a fresh salad or coleslaw to balance the richness of the meat.
Storage & Reheating
Leftover bologna can be stored in an airtight container in the refrigerator for up to a week. For longer storage, slice and freeze bologna in portions. When reheating, gently warm in a skillet or microwave, ensuring not to overcook, which can dry it out. Pair with a side of Momma'S Baked Beans for a hearty meal.
Nutrition & Diet Analysis (per serving)
Each serving of Bologna I contains roughly 2907 calories, with 75g protein, 496g carbohydrates, and 128g fat. It is an excellent source of dietary fiber (697% of the Daily Value), iron (222% of the Daily Value), and calcium (154% of the Daily Value). Note that it is relatively high in sodium, at 2119mg per serving (92% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use ground beef instead of unground beef for this bologna recipe?
Using unground beef is essential for authentic bologna, as it allows for better texture and flavor. Ground beef may work but could result in a denser product. If you must use ground beef, ensure it's finely ground and follow the same seasoning and curing process.
How can I adjust the spice level in the bologna?
To adjust the spice level, consider adding more black pepper or incorporating crushed red pepper flakes for heat. You can also experiment with other spices like cayenne or smoked paprika to enhance the flavor without overwhelming the dish.
What type of wood is best for smoking the bologna?
Hickory and applewood are excellent choices for smoking bologna, as they provide a robust flavor without being too overpowering. Avoid softwoods like pine, as they can impart an unpleasant taste. Experiment with different wood types to find your preferred flavor profile.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).