Bologna
Garlic Smokehouse Bologna
Garlic Smoked Style Bologna
Garlic Smokehouse Bologna is a bologna built on a 50% lean meat / 35% pork / 15% pork fat blend, using lean wild game or lean beef. Smoke at 130-175°F (54-79°C) and finish at an internal 152°F (67°C), stuff into 4.5" Fibrous casing, grind at 3/8" then 1/8". Exact amounts scale to any batch weight in the DeepWoodz Smokehouse app for iPhone and Android.
The classic with fresh minced garlic on top of the powder, which brings the garlic to the foreground instead of leaving it behind the mace. It slices the same and fries the same. If you already make the classic, this is a one-ingredient change that tastes like a different sausage.
- Internal temp
- 152°F (67°C)
- Smoker temp
- 130-175°F (54-79°C)
- Casing size
- 4.5" Fibrous
- Casing
- Fibrous
- Bloom
- 1-2 hours
What goes in it
- Kosher Salt
- Cure #1
- Coarse Black Pepper
- White Pepper
- Garlic Powder
- Fresh Garlic (minced)
- Onion Powder
- Paprika
- Mace
- Coriander
- Sugar
- Mustard Powder
- Ice Cold Water
- Ground Nutmeg
Amounts are calculated for your batch weight in the app — including the cure, which is held at a fixed, food-safe rate.
The meat
Lean Wild Game · Lean Beef · Pork Butt · Pork Shoulder · Pork Fat
Bear or wild hog: take it to 160°F and hold 3 minutes. Freezing, smoking and curing do not kill trichinella — only heat does.
How it's made
- 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 smoke and increase to 140-150°F for 2-3 hours.
- Raise to 170-175°F until internal temperature reaches 152°F. Important: Do not let your smoker exceed 175°F. Even if your smoker is set at or below 175°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.
Wood
Hickory · Oak · Cherry
Safety
- 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.)
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