Make homemade German-style bologna with our German Bologna Seasoning. This blend features classic bologna flavors with garlic and mustard seed to create that authentic German flavor. Combine with beef or pork, and don't forget the mustard!
- Traditionally blended with variations of pork and beef parts
- .58 Lb. B Unit for 25 lbs. of meat
- Comes complete with our Maple Cure
- No MSG
One pound conversion
- Seasoning per pound: 2 Teaspoons
- Cure per pound: 1¾ Teaspoon
Casings we recommend
Dextrose, Spices, Salt, Garlic Powder, Sodium Erythorbate (2.30%).
(For 12-1/2# Batches Divide Following By 1/2)
You will need:
- 15# Lean Beef
- 10# Pork Butts
- 3/4# Binder Flour
- .05# Minced Onion (Optional)
- .07# Whole Mustard Seed (Optional)
- 1 pkg. #317 "B" Seasoning
- 1-1/2# Distilled Water
Suggested Procedure: Grind all meat through 3/4” plate. Regrind through 1/4” or 3/16” plate. Mix in all ingredients until meat is tacky. Mix in water. Now stuff into 40-43mm or 43-46mm beef rounds.
Smoking Procedure: Preheat smoker to 120°F. Hang product in preheated smoker with no sausage parts touching. Insert temperature probe into center of one ring. Run with dampers wide open. Run about 1 hour, this is the drying time. After sausage skins are dry to the touch, close both dampers. Place a pan of water with about 3 gallons water on top of each drip pan and place ½ pan sawdust moistened on burner. Now set smoker timer to 50 minutes and raise temperature control to 210°F. Run until internal temperature reaches 152°-155° F. Now remove from smoker as fast as possible and chill in cold water for 15 minutes. Then hang bock on smoke sticks and let hang at room temperature for 1 1/2 hours. Then remove to cooler.