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Bologna and Franks -10 Lbs.

Smoked Sausage Recipe


   7 lbs lean meat              
   2 lbs. pork butt
   1 lb. beef or pork fat
   4 tablespoons salt
   2 teaspoons curing salt
   2 tablespoons paprika
   2 tablespoons onion powder
   2 tablespoons garlic powder
   3 teaspoons white pepper, ground
   2  teaspoons cardamom, ground
   2 teaspoons mustard seed powder
   2 teaspoons mace
   1/2 cup corn syrup solids
   1/4 cup powdered dextrose
   1/2 cup ice water
   1 cup flavor binder 86 or 2 cups non-fat-dry milk

Bologna requires 3 (4 x 16") prepared fibrous casings.


Grind meats and fat together 3 times through fine (1/8-inch) grinder plate.

Combine ground meat mixture with all remaining ingredients; mix/knead well.

Regrind seasoned meat mixture through fine plate (1/8") one additional time.

Stuff seasoned mixture into prepared fibrous casings or hog casings if you are making franks; tie bologna - twist franks into 6" links.

Cure stuffed product overnight in refrigerator.

Next day, place product in smoker - open damper - hold  heat source at 130-140 degrees  for one hour - close damper - add smoke - increase heat source to 150-155 degrees for 1 hour - remove smoke - increase heat source to 170 degrees - hold until the internal temperature of bologna or franks reach 160 degrees F;  at which time product is fully cooked.  Shower product 2 to 3 minutes with cold water.

True venison lovers can grind together 8 lbs. of trimmed venison and 2 lbs. of fresh pork fat for the above recipe.
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