Homemade Beef Bologna
This homemade beef bologna is smoked low and slow on the Traeger, then sliced into thick rounds perfect for snacking, frying, or sandwiches.
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.
Notes
When it comes to the nutrition information provided for recipes, it’s important to keep in mind that it’s just an estimate. The actual nutritional values can vary based on the specific ingredients and brands you use. Be mindful that any nutritional information provided is intended as a general guideline rather than exact values.
Smaller bologna sticks smoke evenly and are perfect for slicing and snacking. An ice bath after smoking helps stop the cooking process and improves texture.
Nutrition
Serving: 1servingCalories: 243kcalCarbohydrates: 1gProtein: 16gFat: 19gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 67mgSodium: 82mgPotassium: 272mgFiber: 0.1gSugar: 0.2gVitamin A: 6IUVitamin C: 0.2mgCalcium: 21mgIron: 2mg
Tried this recipe?Let us know how it was!