Bologna Smoked Sausage

Bologna sausage is a smoked fine ground sausage. It can be made with beef, pork, or venison or a blend of meats or poultry. Try 50/50 venison & pork. Mix this 6.4 oz package with 10 lbs of meat. It also requires 2 level tsp of instacure (6.2 % Sodium nitrite) per 10 Lbs of meat. Stuff prepared sausage into 2" to 3” fibrous casings. Smoke at ~130 degrees F for ~3 hours, then at 170 degrees F until internal temperature reaches 160 degrees F (use a meat thermometer in the thickest part of the sausage).

Our own recipe, blended with salt, buttermilk powder, dextrose, garlic, black pepper, mustard, ginger, & coriander


Collections: Sausage Mixes


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