This is the REAL homemade bologna and it is simply delicious! My Grandmother made this and gave the recipe to my Mom, and she gave it to me! You can say it is passed down! I am not a real big fan of Bologna, but once you taste this, you will love it all over again!

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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a large bowl, mix together the ground beef, curing salt, water, garlic powder, onion powder and liquid smoke using your hands. Divide in half, and form each half into a roll. Wrap in plastic wrap, and refrigerate for 24 hours.

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  • Preheat the oven to 300 degrees F (150 degrees C). Unwrap the beef rolls, and place them on a greased baking sheet or roasting pan.

  • Bake for 1 hour in the preheated oven, turning the meat over after 30 minutes. Cool to room temperature, then refrigerate until chilled. Slice, and eat on sandwiches.

Nutrition Facts

115 calories; 8.5 g total fat; 34 mg cholesterol; 896 mg sodium. 0 g carbohydrates; 9 g protein; Full Nutrition

Reviews (16)

Read More Reviews

Most helpful positive review

Rating: 5 stars
09/13/2010
Curing salt contains salt, sugar, nitrites, and nitrates. The nitrites and nitrates cure the ground meat; without them, you have fresh sausage which should be used within a few days. Tender Quick is not the same as table, sea, kosher, etc. If you used table salt in this recipe, you have a very salty fresh sausage. One tablespoon of Morton Tender Quick is the usual amount used per pound of meat. If you order Instacure online and use it instead of the Tender Quick, you can then adjust the amount of salt and still have a cured bologna. Read More
(68)

Most helpful critical review

Rating: 2 stars
06/07/2010
Tried this a couple of weeks ago. Although the over all flavor was good it was VERY salty. Will try again with some modifications. Read More
(10)
19 Ratings
  • 5 star values: 5
  • 4 star values: 5
  • 3 star values: 3
  • 2 star values: 2
  • 1 star values: 4
Rating: 5 stars
09/13/2010
Curing salt contains salt, sugar, nitrites, and nitrates. The nitrites and nitrates cure the ground meat; without them, you have fresh sausage which should be used within a few days. Tender Quick is not the same as table, sea, kosher, etc. If you used table salt in this recipe, you have a very salty fresh sausage. One tablespoon of Morton Tender Quick is the usual amount used per pound of meat. If you order Instacure online and use it instead of the Tender Quick, you can then adjust the amount of salt and still have a cured bologna. Read More
(68)
Rating: 5 stars
09/13/2010
Curing salt contains salt, sugar, nitrites, and nitrates. The nitrites and nitrates cure the ground meat; without them, you have fresh sausage which should be used within a few days. Tender Quick is not the same as table, sea, kosher, etc. If you used table salt in this recipe, you have a very salty fresh sausage. One tablespoon of Morton Tender Quick is the usual amount used per pound of meat. If you order Instacure online and use it instead of the Tender Quick, you can then adjust the amount of salt and still have a cured bologna. Read More
(68)
Rating: 4 stars
05/15/2009
This is more like a Summer Sausage. I too added a little more cooking time and also reduced the salt a bit only as a matter of preference since I am not a big fan of salt. Very good flavor. Read More
(40)
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Rating: 4 stars
02/02/2009
My children usually do not like bologna. I put this recipe in cloth sleaves. It turned out fantastic. I added time onto the 200 degrees(about 1 1/2 hours). The recipe is gold!!! Read More
(36)
Rating: 4 stars
11/06/2011
I found the texture was a bit 'chunky' so i tossed it all into my processor not only did it mix it really well it came out smooth. good flavor. Read More
(15)
Rating: 5 stars
06/01/2014
I have not tried it yet but I have made summer sausage out of amost the same recipe and it's mmm mmm good! So I'm excited to try it. For all you people that CAN'T read directions...you need to use tender quick CURING salt, not sea salt, not iodized salt. That's why your stuff is so salty...duh, idiots. It's NOT the same at all. Use the correct ingredients and you get the results you're looking for. The bologna we buy now is JUNK...real bologna back in the day was more like a sausage. Mmmm, I can't wait to have a fried bologna sammich like my grandma use to make! Thank you! Will post again. :) Read More
(13)
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Rating: 2 stars
06/07/2010
Tried this a couple of weeks ago. Although the over all flavor was good it was VERY salty. Will try again with some modifications. Read More
(10)
Rating: 1 stars
01/19/2014
Its not so much I couldn't eat it, but this isn't bologna. Bologna is an emulisfied sausage. Bologna is all about smooth uniform texture. This recipe is summer sausage. Bologna should have a lot more fat and the sausage should be ground finely then pureed in a food processor and then mixed with a paddle mixer for 5 minutes prior to being stuffed all well keeping the meat and fat at near freezing temps to avoid the fat seperating from the water. True Bologna is much more of a process then this. Read More
(8)
Rating: 5 stars
02/07/2012
I scaled the recipe back to 16 servings so you only need 2 lbs of hamburger and i made it in a loaf pan and cooked it to an internal temperature of 160 which took abought 1-/12 hrs @ 300 and it turned out very tasty Read More
(7)
Rating: 4 stars
06/17/2014
Not the ideal lunch meat but awesome snack meat. Similar to deer bologna. Hard to screw this one up. Read More
(2)