Bologna

Black Smoke Bologna

Smoky Pepper Style Bologna

What goes in it

Amounts are calculated for your batch weight in the app — including the cure, which is held at a fixed, food-safe rate.

Lean Wild Game · Lean Beef · Pork Fat

With the meat ice cold (28-32°F, partially frozen is ideal), grind through a 3/8" plate, then regrind through a 1/8" plate for a fine texture.
Add all seasonings and ice water. Mix until very smooth and paste-like with good protein extraction.
Process in a food processor for 2-3 minutes until completely uniform.
Stuff firmly into soaked 4.5" fibrous casings. Prick any air bubbles with a pin.
Rest in the refrigerator for 4-12 hours.
Smoke at 130°F with dampers open for 1 hour to dry the casing.
Apply heavy smoke and increase to 140-150°F for 3 hours for maximum smoke flavor.
Raise to 170-175°F until internal temperature reaches 152°F. Important: Do not let your smoker exceed 180°F. Even if your smoker is set at or below 180°F, the actual temperature can spike higher — monitor closely.
Immediately plunge into ice water bath until internal temp drops below 100°F. (Optional — an ice bath is not required. It is personal preference; many just let them cool at room temp, or outside in cold weather. Just cool them down promptly.)
Hang at room temp for 1-2 hours to bloom, then refrigerate overnight before slicing.

Hickory · Mesquite · Oak

Keep meat below 40°F during grinding and mixing
Ice water is critical — keeps emulsion stable
Cook to 152°F internal temperature
Ice bath immediately after smoking to prevent wrinkling and keep casing from sticking to the meat. (Optional — an ice bath is not required. It is personal preference; many just let them cool at room temp, or outside in cold weather. Just cool them down promptly.)