top of page

Make your own Bologna and Franks Hotdogs -Makes 10 Lbs.

Make your own Bologna and Franks Hotdogs
Make your own Bologna and Franks Hotdogs

Make your own Bologna and Franks Hotdogs -Makes 10 Lbs.

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.

Recent Posts

See All


bottom of page