Making homemade beef bologna from scratch might sound intimidating, but once you see the process broken down step by step, it’s surprisingly approachable. This recipe is made with 100% beef, seasoned simply, mixed and stuffed using a KitchenAid stand mixer with the grinder and stuffer attachments, and then smoked low and slow on the Traeger until perfectly cooked.
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Instead of one large bologna chub, this version is stuffed into thick, ring-style bologna sticks, making it ideal for slicing and snacking. Whether you enjoy it on a snack board, fried in a pan, or layered onto a sandwich, this homemade beef bologna delivers classic flavor with a from-scratch feel.
Table of contents
Why You’ll Love This Homemade Beef Bologna
- Made completely from scratch
- Uses simple, familiar ingredients
- Smoked low and slow on the Traeger
- Perfect for snacking, slicing, or frying
- No fillers—just real meat and seasoning
- Great make-ahead recipe
Ingredients for Homemade Beef Bologna (5-Pound Batch)
- 5 pounds ground beef (80/20)
- 1 cup cold water
- 5 tablespoons Morton Tender Quick
- 1½ teaspoons garlic powder
- 1½ teaspoons onion powder
- 1 teaspoon ground mustard
- 2 tablespoons Worcestershire sauce
- 2 teaspoons Montreal steak seasoning
- 2–3 inch round sausage casings (collagen or fibrous)
How to Make Homemade Beef Bologna
Step 1: Mix the Meat
Add the ground beef to a large bowl along with the water, Tender Quick, garlic powder, onion powder, ground mustard, Worcestershire sauce, and Montreal steak seasoning.
Mix by hand until the meat becomes tacky and sticky. This step is important because it helps the bologna bind together and slice cleanly once cooked.
Step 2: Grind Once
Attach the grinder to your KitchenAid stand mixer and run the seasoned meat through the grinder one time.
Transfer the ground mixture to a covered container.
Step 3: Cure Overnight
Refrigerate the ground bologna mixture for 24 hours. This allows the cure and seasonings to fully distribute and develop that classic bologna flavor.
Step 4: Stuff into Bologna Sticks
Using the stuffer attachment, fill the casings with the cured meat mixture. Stuff into long, thick bologna sticks, tying or clipping the ends securely.
These smaller sticks smoke evenly and are perfect for slicing and snacking.
Step 5: Smoke on the Traeger
Preheat your Traeger to 225°F.
Place the bologna sticks directly on the grill grates, leaving space between each one. Smoke until the internal temperature reaches 165°F. Depending on thickness, this usually takes 2 to 3 hours.
Step 6: Chill Before Slicing
Once the bologna reaches temperature, remove it from the smoker.
For best results, place the bologna in the refrigerator until fully chilled.
Chilling before slicing gives you clean, deli-style slices.
How to Serve Homemade Beef Bologna
- Slice and serve with crackers and mustard
- Add to snack boards or charcuterie trays
- Pan-fry slices until lightly crisp
- Layer onto sandwiches
Using Venison Instead of Beef
This homemade beef bologna recipe can also be adapted using venison. Because venison is much leaner than beef, it’s important to add pork so the bologna doesn’t turn out dry.
Recommended Meat Ratio for Venison Bologna
- 3 pounds venison
- 2 pounds pork (pork shoulder or pork butt works best)
This ratio keeps the bologna moist, improves texture, and helps it bind properly.
What Stays the Same
- Seasonings remain the same
- Cure amount stays the same (based on total meat weight)
- Mixing, grinding, stuffing, curing, and smoking steps do not change
Just be sure the total meat weight remains 5 pounds so the curing salt stays properly balanced.
Storage Tips
- Refrigerate tightly wrapped for up to 7 days
- Vacuum seal and freeze for up to 3 months
- Always chill completely before slicing or freezing
Frequently Asked Questions
What size casings should I use?
Casings that produce a 2–3 inch diameter bologna work best for this recipe.
Can I make this into traditional rings?
Yes, the stuffed casings can be bent and tied into rings if you prefer a classic ring bologna shape.
Why is chilling before slicing important?
Chilling firms the fat and proteins, giving you clean, smooth slices.
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Homemade Beef Bologna
Equipment
- smoker A Traeger, Pit Boss, or any pellet grill or electric smoker
Ingredients
- 5 lb ground beef 80/20
- 1 cup cold water
- 5 Tbsp Morton Tender Quick
- 1½ tsp garlic powder
- 1½ tsp onion powder
- 1 tsp ground mustard
- 2 Tbsp Worcestershire sauce
- 2 tsp Montreal steak seasoning
- 2-3 inch round sausage casings
Instructions
- Mix all ingredients by hand until tacky.
- Grind once or twice using the grinder attachment.
- Refrigerate mixture for 24 hours.
- Stuff into thick bologna casings.
- Smoke at 225°F until internal temperature reaches 165°F. approximately 3 hours
- Chill fully before slicing.