Owens BBQ 7660 30th Ave NW Glenburn, ND 58740 (701) 362-7386 Red Barn Bologna Seasoning 25 lb. batch – **These are only our recommendations for % of pork & venison, plate size for grinding and casing size ** 15 lbs. venison or lean beef and 10 lbs. pork 1 package of Red Barn Bologna Seasoning 2 to 3 cups cold water 1 package of Spee Cure 1 ½ cups Binder or Powdered Milk (OPTIONAL) *helps keep product moist* For 12-1/2 lb. use 0.41 lb. of seasoning and 0.32 lb. of Maple Cure Process: Grind pork and venison or beef through a 3/8” (10mm) plate. Regrind through 1/8” (3mm) plate. Add cure to ½ of the water and add to meat. Mix seasoning with binder flour/powdered milk (this is optional) with the remaining water and add to meat. Mix 4-6 minutes or until meat is tacky. Stuff into casing. Suggested size 28-30mm hog casings or fibrous casing for lunch meat. Smoking: Set Smokehouse temp at around 130° with the damper open and add hot dogs with no for 1 hour to dry. Do not have any pieces toughing if possible. Turn the Smokehouse temp up to 150°- 160° with the damper open and add smoke for about 2 hours. Turn the Smokehouse up to 170° - 190° and cook until internal temp is 155°. Once they come to temperature immediately place in a cold water bath for 20 minutes or until the internal temperature reaches 100°-110°. Dry at room temperature before packing. Recommendations To add in extra flavor add 2-3 lbs. of High Temp Cheddar Cheese. – NOTE: do not mix cheese in and then through the grinder again, you want to mix in the cheese as the final step before stuffing, packaging, or making into patties.
Owens BBQ 7660 30th Ave NW Glenburn, ND 58740 (701) 362-7386 Red Barn Bologna Seasoning – 25 lb. batch **These are only our recommendations for % of pork & venison, plate size for grinding and casing size ** 15 lbs. venison or lean beef and 10 lbs. pork 1 package of Red Barn Bologna Seasoning 2 to 3 cups cold water 1 package of Spee Cure 1 ½ cups Binder or Powdered Milk (OPTIONAL) *helps keep product moist* For 12-1/2 lb. use 0.41 lb. of seasoning and 0.32 lb. of Maple Cure Process: Grind pork and venison or beef through a 3/8” (10mm) plate. Regrind through 1/8” (3mm) plate. Add cure to ½ of the water and add to meat. Mix seasoning with binder flour/powdered milk (this is optional) with the remaining water and add to meat. Mix 4-6 minutes or until meat is tacky. Stuff into casing. Suggested size 28-30mm hog casings or fibrous casing for lunch meat. Smoking: Set Smokehouse temp at around 130° with the damper open and add hot dogs with no for 1 hour to dry. Do not have any pieces toughing if possible. Turn the Smokehouse temp up to 150°- 160° with the damper open and add smoke for about 2 hours. Turn the Smokehouse up to 170° - 190° and cook until internal temp is 155°. Once they come to temperature immediately place in a cold water bath for 20 minutes or until the internal temperature reaches 100°-110°. Dry at room temperature before packing. Recommendations – To add in extra flavor add 2-3 lbs. of High Temp Cheddar Cheese. NOTE: do not mix cheese in and then through the grinder again, you want to mix in the cheese as the final step before stuffing, packaging, or making into patties.