Homemade Bologna Food

REAL HOMEMADE BOLOGNA

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.

OLD-FASHIONED HOMEMADE BOLOGNA

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.

GRALEHAUS BOLOGNA

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.

23 BEST WAYS TO USE BOLOGNA

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a bologna recipe in 30 minutes or less!

GARLIC BOLOGNA

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.

HOMEMADE BOLOGNA BY EDDIE

Steps:

• 1. 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.
• 2. Preheat the oven to 300 degrees. Unwrap the beef rolls and place them on a greased baking sheet or roasting pan.
• 3. Bake for 1 hour turning the meat over after 30 minutes. Cool to room temperature until chilled. Slice and eat on sandwiches