Reviewed: Feb. 7, 2012

I scaled the recipe back to 16 servings so you only need 2 lbs of hamburger and i made it in a loaf pan and cooked it to an internal temperature of 160 which took abought 1-/12 hrs @ 300 and it turned out very tasty

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2 users found this review helpful

Reviewer:

danduhman

Cooking Level: Expert

Home Town: Houston, Texas, USA

Reviewed: Nov. 6, 2011

I found the texture was a bit 'chunky' so i tossed it all into my processor , not only did it mix it really well, it came out smooth. good flavor.

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7 users found this review helpful

Reviewer:

jackie

Cooking Level: Intermediate

Home Town: Marshall, Michigan, USA

Reviewed: Sep. 12, 2010

Curing salt contains salt, sugar, nitrites, and nitrates. The nitrites and nitrates cure the ground meat; without them, you have fresh sausage which should be used within a few days. Tender Quick is not the same as table, sea, kosher, etc. If you used table salt in this recipe, you have a very salty fresh sausage. One tablespoon of Morton Tender Quick is the usual amount used per pound of meat. If you order Instacure online and use it instead of the Tender Quick, you can then adjust the amount of salt and still have a cured bologna.

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32 users found this review helpful

Reviewer:

silvermouse

Reviewed: Jun. 6, 2010

Tried this a couple of weeks ago. Although the over all flavor was good, it was VERY salty. Will try again with some modifications.

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6 users found this review helpful

Reviewer:

NANCY T.

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

Home Town: Yonkers, New York, USA

Living In: Great Falls, Montana, USA

Reviewed: May 15, 2009

This is more like a Summer Sausage. I, too added a little more cooking time and also reduced the salt a bit only as a matter of preference since I am not a big fan of salt. Very good flavor.

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24 users found this review helpful

Reviewer:

KEWLNSWEET

Reviewed: Jan. 31, 2009

My children usually do not like bologna. I put this recipe in cloth sleaves. It turned out fantastic. I added time onto the 200 degrees(about 1 1/2 hours). The recipe is gold!!!

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22 users found this review helpful