I did it. I made bologna. Mine didn’t turn out nearly as pretty as Tammy’s. Maybe that’s because I adapted the recipe? Or maybe it’s simply because Tammy has a magic touch I don’t seem to have. (Tammy is super talented!) Either way, we have a healthy, easy-to-make lunch meat that I will feel no guilt about feeding to my family.
A couple of notes about this recipe:
In order to avoid artificial flavorings, you’ll want to use a liquid smoke which does not have any additional ingredients beyond “liquid smoke”. Some liquid smoke varieties have caramel coloring and I don’t know what else. I have found that Lazy Kettle Brand contains only liquid smoke. I’m sure there are other “all natural” brands of liquid smoke – this is the one I found first.
In addition, Tammy’s recipe includes Morton’s Tender Quick Salt, which is a great salt for preserving. However, I hesitate to use this salt now that I’ve learned that it contains nitrates. Therefore, I tried simply using my trusty Redmond’s Real Sea Salt. I figure, I’m keeping the bologna in the fridge or freezer anyway so I don’t need to worry about “preserving” the meat, right?
Overall, I’m pleased with how the bologna turned out. Well, aside from the fact that mine didn’t turn out pretty like Tammy’s. Tammy, how do you do it? :)
Homemade Beef Bologna (adapted from Tammy’s Recipes)
3 pounds ground beef (I used grass-fed beef)
2 Tablespoons sea salt
1 cup water
1/4 teaspoon garlic powder
1/2 teaspoon onion powder
1 1/2 teaspoons “all natural” liquid smoke
Mix all ingredients together, sticking your hands into the bowl to squish it all together in order to mix the ingredients well. Mmmhmm, that’s the fun part.
Divide the mixture into two parts and shape two “logs” of meat. I don’t like having plastic touch my raw meat if at all possible, so I placed parchment paper on top of plastic wrap to help form the log and to wrap it for the fridge. (Yes, this may seem obsessive, but I’m weird – what can I say?)
Wrap the bologna logs well and place them into the refrigerator for 24 hours.
Unwrap the meat and place both logs into a buttered baking dish. I used a 9×13 inch Pyrex dish. Bake in a 300° oven for 30 minutes, then in a 200° for another 2 1/2 hours.
Cool and store in the freezer or fridge.
A big thanks again for Tammy’s Recipes for inspiring this recipe! Now, on to her Spicy Beef Pepperoni!
I’m super thrilled with this recipe because I totally love bologna. I know that’s a silly thing to love, but love it I do. Kinda like how I love beef hot dogs.
Do you like hot dogs and bologna, or do you think I’m a little bit nuts for thinking they taste good? Hey, at least now I can eat bologna again without feeling like my stomach is turning inside out!