Bologna
Smokehouse Classic Bologna
Classic Smoked Style Bologna
- 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
- Garlic Powder
- Onion Powder
- Paprika
- Mace
- White Pepper
- Coriander
- Sugar
- Mustard Powder
- Ice Cold Water
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 Fat
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 seasoning and ice water to ground meat. Mix until very smooth and paste-like with good protein extraction.
- For an ultra-smooth texture, 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 to let cure distribute and color develop.
- 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 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.
Wood
Hickory · Cherry · Maple
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.)