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Frankly, it never lasts that long in our house. The instant my husband finds out that I’ve bought the ingredients for my homemade bologna recipe he starts defrosting hamburger buns to make his favorite sandwiches. With a little red onion, a little mustard, and some fresh lettuce, he’s on top of the world!


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!


I loved bologna when I was growing up, but as an adult, all the processing has grossed me out. I have actually added hamburger to my grocery list (we have a local store that sells grass fed beef, which works better for us than investing in half a cow)so that I can make the pepperoni. And now I guess bologna!


Game On! Host Shawn Bailey shows you how to make venison bologna at home. It’s simple, easy, and delicious– plus it saves money! Watch how Shawn makes it Game On! style by adding his own twist to this classic recipe. There are 267 calories in 3 ounces of Deer Bologna. 82% fat, 5% carbs, 13%


How to Make HOMEMADE BOLOGNA BY EDDIE . Step-by-Step . In a large bowl, mix together the ground pork and ground beef, add the 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 and refrigerate 24 hours.


BEEF BOLOGNA : 2 lb. hamburger 2 tbsp. tender quick salt 1/4 tsp. onion powder 1/8 tsp. garlic powder 2 tbsp. liquid smoke 1 c. water. Mix all ingredients well. Make into 3 loaves; wrap well in plastic wrap. Refrigerate 24 hours. Bake at 300 degrees for 45 minutes to an hour. Wrap with foil. Keeps and freezes well.


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 ...


Make your own bologna! With just a few simple ingredients (and lots of yummy spices) you can have your own bologna in hours! For recipe visit: www.timfarmerscountrykitchen.com.


Bologna and frankfurter are smoked and cooked emulsified sausages which are similar. Many producers use the same formula and processing steps for both sausages. The main difference is the size of the casings as bologna is a much bigger sausage. It is a Polish equivalent of Italian Mortadella with no visible pieces of fat.