Real Homemade Bologna

7 Reviews

Prep: 15 min
Cook: 1 hr
Ready In: 1 day 1 hr 15 min

“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!” - by DEBBIEBROOK

Ingredients

3 pounds ground beef
3 tablespoons sugar-based curing mixture (such as Morton® Tender Quick®)
1 cup water
1/8 teaspoon garlic powder
1/2 teaspoon onion powder
1 1/2 teaspoons liquid smoke flavoring

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Metric US

Original recipe yields 24 servings

Directions

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

Amount Per Serving (24 total)

Calories
115 cal
6%

Fat
8.5 g
13%

Carbs
0 g
< 1%

Based on a 2,000 calorie diet

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Reviews (7)

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silvermouse

Sep. 13, 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..." See more 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."

KEWLNSWEET

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...." See more"

Mick

Feb. 2, 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!!!..." See more"

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