Real Recipes From Real Home Cooks ®

old fashion home made bologna

Recipe by
deb baldwin
blanchard, ID

This old fashion bologna is great tasting. You can pick and choose your ground meat and spices. This is not a meat loaf. It has a totally different texture and taste. This will not taste like the bologna out of the store. This will be what your great grandmother might have made. I searched the internet to find some recipes and pick a few to combine for this recipe. The one that is the closest is Tim Farmer's Country Kitchen.

yield 10 or more
prep time 30 Min
cook time 3 Hr
method Bake

Ingredients For old fashion home made bologna

  • 5 lb
    ground meat, mixture of beef, pork, venison or your choice
  • 1 c
    dry milk
  • 12 lg
    ice cube, crushed small
  • 3 Tbsp
    brown sugar
  • 2 1/2 Tbsp
    morton tender quick
  • 1 Tbsp
  • 1 1/2 tsp
    garlic powder
  • 1 1/2 tsp
  • 1 1/2 tsp
  • 1 tsp
    sage, dried
  • 3/4 tsp
  • 3/4 tsp
    allspice, ground
  • 1 tsp
    onion powder
  • 3 Tbsp
    montreal steak seasoning

How To Make old fashion home made bologna

  • 1
    Pre heat oven or smoker (Traeger) to 275 degrees
  • 2
    In a stand mixer (kitchen aid) with a dough hook, mix your ground meat. This saves your hands a lot of work. Scrape the sides as needed. I used 4 pounds of elk hamburger and 1 pound pork sausage. My kitchen aid will hold the 5 pounds of meat but not any more without it all over the counter.
  • 3
    Now add the dry milk and crushed ice in small batches and mix slowly after each addition. The powdered milk will act as a binder and the ice is to keep the meat cold and it adds a bit of moister to the meat.
  • 4
    Combine all the rest of the spices in a small bowl and mix well. Continue mixing and add the spices a little at a time until thoroughly mixed. I used slow and medium speeds to combine.
  • 5
    Spray a loaf pan with cooking spray and pack meat (with wet hands) into pan and pile high. Smooth sides and ends . I think next time I will divide the meat mixture into 2 loafs so that it is not so huge.
  • 6
    Bake or smoke for 3 hours until the internal temperature is 155 to 160 degrees.
  • Sliced elk bologna for sandwiches.
    Remove from oven or smoker and let cool. When cool enough to handle remove from pan and continue cooling. Place the bologna into plastic bag or wrap and place in refrigerator until cold. Slice to desired thickness. I vacuumed packed 2 or 3 slices per bag and put one in the refrigerator to eat later and put the rest in to the freezer. Slice to your desired thickness when cold.