REAL HOMEMADE BOLOGNA
This is the REAL homemade bologna and it is simply delicious! My Grandmother made this and gave the recipe to my Mom, and she gave it to me! You can say it is passed down! I am not a real big fan of Bologna, but once you taste this, you will love it all over again!
Provided by DEBBIEBROOK
Categories World Cuisine Recipes European German
Time P1DT1h15m
Yield 24
Number Of Ingredients 6
Steps:
- In a large bowl, mix together the ground beef, curing salt, water, garlic powder, onion powder and liquid smoke using your hands. Divide in half, and form each half into a roll. Wrap in plastic wrap, and refrigerate for 24 hours.
- Preheat the oven to 300 degrees F (150 degrees C). Unwrap the beef rolls, and place them on a greased baking sheet or roasting pan.
- Bake for 1 hour in the preheated oven, turning the meat over after 30 minutes. Cool to room temperature, then refrigerate until chilled. Slice, and eat on sandwiches.
Nutrition Facts : Calories 115 calories, Cholesterol 34 mg, Fat 8.5 g, Protein 9 g, SaturatedFat 3.3 g, Sodium 895.6 mg
OLD-FASHIONED HOMEMADE BOLOGNA
Old world-style bologna with a hint of smoky garlic flavor. Excellent on sandwiches, or served with cheese and crackers.
Provided by Katie Berry
Categories Snack
Time P1DT4h
Number Of Ingredients 7
Steps:
- In the bowl of a food processor or stand mixer, combine all of the ingredients until smooth. Transfer the bowl to the freezer for 10 minutes before proceeding.
- Remove the bowl of meat from the freezer and divide the mixture in half. Using damp hands, form each half into a log. Compress it tightly as you work. Wrap each log in plastic wrap and use twist-ties to secure the ends tightly. Refrigerate flat for 24 hours.
- Preheat oven to 300° F / 150° C / gas mark 2.
- Remove plastic wrap from meat and carefully transfer both logs to a baking rack propped over a rimmed baking sheet. Bake for 30 minutes, turning halfway through.
- Reduce heat to 250° F / 125° C / gas mark 1 and cook an additional 2 to 2½ hours to an internal temperature of 160° F. Remove from oven and allow to cool completely. Refrigerate up to 3 days. May be frozen for longer storage.
Nutrition Facts : ServingSize 1 serving, Calories 110 kcal, Carbohydrate 1 g, Protein 7 g, Fat 9 g, SaturatedFat 3 g, Cholesterol 30 mg, Sodium 113 mg, Sugar 1 g
HOMEMADE BOLOGNA
Ground Pork Shoulder Roast Ground Beef, 90/10
Provided by gdragsdale
Categories Main Dish
Time 4h
Yield 50
Number Of Ingredients 14
Steps:
- Soak Casing in warm water. Use a medium plate (4.5) to grind pork. Mix salt and cure together in 1/2cup warm water. Mix this solution into meats until well-mixed. Let sit for an hour or so in fridge. Add remaining ingredients and grind again through fine plate (3.0). Stuff into casings. Air dry. Preheat smoker to 100° and hang bologna for an hour. Raise temp to 130° for another hour. Smoke time: 90 minutes-2hours. Raise temp to 160° and hold until IT of bologna reaches 155° Alternatively, poach chubs in hot bath @165 degrees until 155° is reached. Cool bologna in ice bath and hang to bloom. Refrigerate. Slice after well-chilling.
Nutrition Facts : Calories 0 calories, Fat 0.001912 g, Carbohydrate 0.02084 g, Cholesterol 0 mg, Fiber 0.00415999984741211 g, Protein 0.008772 g, SaturatedFat 4.6E-05 g, ServingSize 1 1 Serving (99g), Sodium 511.97440000024 mg, Sugar 0.0166800001525879 g, TransFat 0.000842 g
GARLIC BOLOGNA
My sister (who can not cook)was babysitting one day and made this for me and WOW was it good the kids and my husband was crazy for it...Very Very Good
Provided by teresa
Categories Meat
Time 1h20m
Yield 20-30 serving(s)
Number Of Ingredients 6
Steps:
- Mix all ingredients in large mixing bowl.
- Divide into three parts.
- Roll each part into a log and wrap each seperately in Saran Wrap.
- Refridgerate for 24 hours.
- Remove saran wrap and place on cookie sheet and bake at 300 for an hour Cool, slice and enjoy.
23 BEST WAYS TO USE BOLOGNA
You won't believe how easy and good these bologna recipes are! From salad to burgers to stromboli, bologna is so much more versatile than you think.
Provided by insanelygood
Categories Recipe Roundup
Number Of Ingredients 23
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a bologna recipe in 30 minutes or less!
Nutrition Facts :
GRALEHAUS BOLOGNA
Provided by Food Network
Time 16h30m
Yield 10 pounds
Number Of Ingredients 11
Steps:
- Grind the beef with a meat grinder fitted with a large grinding blade. Make a paste out of the milk powder, salt, dextrose, curing salt, black pepper, paprika, nutmeg, garlic powder, coriander and the ice water (strain out the ice cubes). Combine the spice paste with the ground meat and mix well. Refrigerate for at least 2 hours and preferably 12 to 24 hours.
- Grind the meat again using the smaller grinder blade. Stuff the ground bologna into 88-millimeter casing using a sausage stuffer. Tie off both sides and poke holes in the casing to release any trapped air.
- Cold-smoke the bologna at or under 100 degrees F for 45 minutes to 1 hour. Cool completely in an ice water bath, about 30 minutes.
- Wrap the bologna liberally in plastic wrap and then in aluminum foil. Cook in an immersion circulator at 155 degrees F for 2 hours (or place a water bath in a cool oven with the bologna fully submerged and cook until it reaches an internal temperature of 150 degrees F). Slice the bologna to your preferred thickness.
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