INGREDIENTS FOR 25 POUNDS OF BOLOGNA

Bologna is an emulsified very smooth product. If you like your sausage to be a little more moist you should use a larger percentage of pork than the red meat beef or game that is listed below. For a dryer sausage use more red meat. Everybody has different tastes so the following is what I have used over many years and have found it to be a good combination

18 lbs lean beef, elk, venison, or antelope if using wild game, be sure to trim away all fat and cartilage as this will give your sausage a poor taste.

7 lbs.pork trim 80 percent lean

1 - 1.5 qrts. Cold water

Seasoning Born's seasoning for 25 lbs. Bologna

STEP 1:1st GRIND AND MIXING

Be sure the meat temperature stays at 34° to 40°F during preparation. Work rapidly with cold meat or refrigerate small batches as necessary. Grind all meat through a quarter inch or half inch plate. Mix the sodium nitratecuring agent with Born's Bologna seasoning. Sprinkle the spices evenly over the meat and mix the meat and spices thoroughly using a kneading motion similar to mixing dough. Once the spices are mixed, add the Soy Bits. This will give your sausage that traditional bologna sausage texture and help the emulsified product seal in moisture when smoking and cooking. Some producers opt to not use the soy, and others use other agents such as powdered milk. I have found the soy grade and grind included with your mix to work the best

STEP 2:EMULSIFYING

Food Processor: After the spices & soy bits are thoroughly mixed with the meat process in a food processor until meat has a smooth consistency, add enough water 1 one half to 2 cups per 5lbs of meat so the meet has a smooth and not pasty consistency. Move to stuffing. Grinder:Chill the meat for 1-3 hours at 32°-34° this will allow the second and third grind to go smoother Grind twice through a 1-8" plate. In a large tub begin mixing the meat with water a paint paddle on a strong drill works well for this step. Add water and mix until the meet has a smooth and not pasty consistency.

STEP 3:STUFFING

For wieners you can stuff into 35 mm to 38 mm. pre-flushed hog casings or collagen casings, which can be purchased from a meat market or meat department in a grocery store. Twist the stuffed casings at 5-6 inch intervals to make the sausages and hang them, evenly spaced, not touching, on a smoke stick. For large ring bologna stuff into well flushed beef casings approximately 14 inches long and tie in a loop with butcher string securing the ends of the casing. Leave 2" of casing empty at each end for tying. You may also stuff this mixture into fibrous casings for sandwich type bologna.

STEP 4:SMOKING

Before smoking, dry sausage in smoke house with smoke house temperature of 130° to 140°F for 1 hour with damper wide open. Add sawdust or wood chips and smoke 150° to 155°F for 1-2 hours. Then, raise the smoke house temperature to 165° to 170°F and smoke until the internal temperature of sausage is 152°F at which point the bologna is fully cooked. When done smoking you may finish your sausage in a water cooker, simmering until the internal temp is 152°F. When done cooking shower sausage for 2-3 minutes in cold water then cool sausage at room temperature to 100° and refrigerate.

ANY SAUSAGE THAT WILL NOT BE CONSUMED IN 1 WEEK SHOULD BE WELL WRAPPED AND FROZEN.