Garlic Bologna
Elevate your charcuterie game with this homemade Garlic Bologna recipe, a savory blend of ground pork and beef seasoned with bold spices like minced garlic, cracked black pepper, and smoked paprika. Enhanced with a hint of celery seed and coriander, this richly flavored bologna is gently smoked or baked to perfection, achieving a tender, smoky finish. Whether stuffed into natural hog casings or shaped into a loaf, this versatile recipe lets you craft a deli-style classic in your own kitchen. Perfect for sandwiches, charcuterie platters, or a stand-alone snack, this Garlic Bologna is a flavorful, preservative-free alternative to store-bought options. Let the aroma of garlic and smoky goodness fill your home while you savor the art of slow-cooked perfection.
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Recipe Information
Ingredients
- 2 pounds Ground pork
- 1 pound Ground beef
- 1 cup Ice water
- 2 tablespoons Salt
- 1 teaspoon Curing salt (prague powder #1)
- 2 tablespoons Minced garlic
- 2 teaspoons Cracked black pepper
- 1 teaspoon Coriander powder
- 1 teaspoon Paprika
- 1 teaspoon Ground mustard
- 1 tablespoon Sugar
- 1 teaspoon Onion powder
- 0.5 teaspoon Celery seed (ground)
- 2 feet Natural hog casing (optional for stuffing)
Instructions
In a large mixing bowl or food processor, combine the ground pork and ground beef with ice water to ensure a smooth texture.
Add the salt, curing salt, minced garlic, cracked black pepper, coriander powder, paprika, ground mustard, sugar, onion powder, and ground celery seed to the meat mixture. Mix well to evenly incorporate the seasonings.
For a finer bologna texture, blend the meat mixture in a food processor in batches until smooth.
Prepare the natural hog casing by rinsing it thoroughly under cold water and soaking it in warm water for 30 minutes. If you don’t want to use casing, you can shape the mixture into a loaf.
Stuff the meat mixture into the prepared casing using a sausage stuffer, linking the ends securely. Alternatively, shape it tightly into a cylinder and wrap it in plastic wrap and aluminum foil.
Let the bologna rest in the refrigerator for 12-24 hours to allow the flavors to meld together.
Preheat your smoker or oven to 160°F (71°C). If using a smoker, add your choice of wood chips (such as hickory or applewood).
Smoke or bake the bologna at 160°F for 2 hours, then increase the temperature to 185°F (85°C) and cook for another 1-1.5 hours, or until the internal temperature reaches 155°F (68°C).
Allow the bologna to cool completely before slicing. Store in an airtight container in the refrigerator for up to one week, or freeze for longer storage.
Nutrition Facts
Calories |
3832 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 271.5 g | 348% | |
| Saturated Fat | 102.6 g | 513% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1143 mg | 381% | |
| Sodium | 21020 mg | 914% | |
| Total Carbohydrate | 24.8 g | 9% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 12.9 g | ||
| Protein | 312.6 g | 625% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 341 mg | 26% | |
| Iron | 17.5 mg | 97% | |
| Potassium | 1301 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
