Lancaster County Sweet Bologna Seasoning

SeasoningsBolognas & Smoked Sausages

Enjoy this old family recipe with tons of history. A flavor of Pennsylvania for sure. Are you looking for a Natural, if so try this one. No MSG, BHA, BHT, corn syrup or artificial flavors and colors.

Each package includes a packet of Veg-a-Cure.

SKU #
803

24.75

USD

$

17.50

USD

Contains

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Ingredients

  • Raw Cane Sugar, Sea Salt, Hickory Smoke Salt (sea salt, Non-GMO maltodextrin, hickory smoke flavor (maltodextrin smoke flavor, sunflower oil, silicon dioxide), Non-GMO Molasses Powder (molasses, maltodextrin), Black Pepper, Beet Extractive, Tart Cherry Powder (cherry powder, organic cane sugar (evaporated cane juice), silicon dioxide (anti caking), Non-GMO Expeller Pressed Canola Oil, Ascorbic Acid (Vitamin C), Spice Extractives. Net Weight 5 Lb. 8 oz.

Preparation directions

Quick Reference Guide

GRINDING

  • Grind once through 1/2" plate and once through 1/8" plate.

MIXING

  • Pour package of seasoning and packet of cure into a food tote. Add the amount of water stated on seasoning label and mix to dissolve the seasoning. Add the meat and mix thoroughly until the meat becomes very sticky. Mixing can be overdone with the mechanical mixer. This mixing extracts proteins from the meat and helps to bind meat, fat, and water together. This will help the meat to hold its moisture and fat during smoking or baking.

STUFFING

  • Stuff into natural or collagen casings for smoking and let hang at room temperature for 4-5 hours or refrigerate overnight before smoking or baking.

SMOKING

  • Place in smokehouse preheated to 155.
  • Set the damper open until product is dried off. (Smoke will not penetrate if casing is still sweating or if humidity is too high.)
  • Close the damper and apply a heavy smoke for 2-3 hours or until desired color is obtained.
  • Raise the smokehouse temperature to 185-200F until the internal temperature of the meat reaches 155 degrees.

COOLING

  • Remove from smokehouse and shower with tap water until an internal temperature of 130 degrees is obtained. Let hang 1 to 2 hours at room temperature before freezing.

Meat Ratio

70% Beef or wild game, 30% pork

Tip

  • Meat must be cold. Slightly frozen meat is better than warm meat. Warm meat tends to line the grinder and auger with greasy fat.
  • In warmer weather, the final grind will work better if meat is put in a freezer between the first and second grind.
  • Order a new knife and plate, and keep the set together instead of mixing knives and plates.
  • The plate and knife must run tightly together. Add or replace thrust washers if needed.
  • Do not soak meat in water before grinding. This allows the meat to absorb water, making it harder to grind.

Recommendations

We do not recommend smoking any meat without cure (Fast Mixture Cure or Veg-a-Cure) because of the risk of food poisoning. A better way to get a smoke flavor is to add smoke powder to the seasoning mixture. See our Quick Reference Guide under the Preparation Directions.

Encapsulated citric acid is included with some of our seasoning mixes such as Lebanon Bologna to give it a "tangy" taste. Do not re-grind meat after citric acid has been added or you risk breaking the encapsulation prematurely. The citric acid then breaks down the meat protein which results in dry and crumbly bologna.

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