Real Homemade Bologna

Real Homemade Bologna

12
DEBBIEBROOK 0

"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!"
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Ingredients

1 d 1 h 15 m servings 115 cals
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Original recipe yields 24 servings

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Nutrition

  • Calories:
  • 115 kcal
  • 6%
  • Fat:
  • 8.5 g
  • 13%
  • Carbs:
  • 0g
  • < 1%
  • Protein:
  • 9 g
  • 18%
  • Cholesterol:
  • 34 mg
  • 11%
  • Sodium:
  • 896 mg
  • 36%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. 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.
  2. 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.
  3. 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.

Reviews

12
  1. 15 Ratings

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Most helpful positive review

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 Qu...

Most helpful critical review

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

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 Qu...

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.

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!!!

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.

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

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 ...

I have not tried it yet but I have made summer sausage out of amost the same recipe and it's mmm mmm good! So I'm excited to try it. For all you people that CAN'T read directions...you need to...

Not the ideal lunch meat but awesome snack meat. Similar to deer bologna. Hard to screw this one up.

Its not so much I couldn't eat it, but this isn't bologna. Bologna is an emulisfied sausage. Bologna is all about smooth uniform texture. This recipe is summer sausage. Bologna should have a lot...