Backwoods Bologna Cured Sausage Seasoning
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Backwoods Bologna Cured Sausage Seasoning

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Any kids favorite!
Custom Blended for Wild Game and Domestic Meat
  • Backwoods Bologna Seasoning Makes 5 lbs.
    SKU: 9626
  • $4.99
  • Backwoods Bologna Seasoning Makes 25 lbs.
    SKU: 9627
  • $13.99
Bologna: Any kids favorite.

Backwoods Sausage Seasonings have been delighting customers since 1991. We make it simple with our easy to follow instructions and pre-measured cure in every package. Enjoy these Cured Sausage Seasonings, painstakingly flavored to make the greatest wild game or domestic meat cured sausage around! Each seasoning package includes a packet of Cure. Casings sold separately.

A Note About Cure: Cure should be used to control botulism as well as add color and flavor to your smoked or cooked sausage.

For consistently flavorful sausage use the recommended number of pounds of meat this package is intended to produce.

To make the entire 5 lb. package at one time: Dissolve entire seasoning and cure packets into 5 ounces of water for 5 pounds of meat.

To make the entire 25 lb. package at one time: Dissolve entire seasoning and cure packets into 25 ounces of water for 25 pounds of meat.

To make smaller batches: Use 3-1/3 teaspoons of seasoning, a scant 1/4 teaspoon of cure (1.1g) and 1 ounce of water for each pound of meat used.

Directions:
  • Grind a mixture containing at least 20% pork or pork fat into a fine emulsion.
  • Dissolve seasoning and cure in water. Mix thoroughly with meat emulsion until tacky.
  • Stuff into rounds, fibrous, or non-edible collagen casings (soak casings in warm water prior to stuffing) and cook in preheated oven at 180°F. or smoke in a smoker until internal temperature reaches 165°F.
Refrigerate or freeze finished product.

Keep cure out of reach of children.

Do not use more cure than recommended.

Seasoning Ingredients: Salt, Dextrose, Monosodium Glutamate (2.86%), Onion and Garlic Powder, Sodium Erythorbate (1.50%), Spice Extractives And Less Than 2% Tricalcium Phosphate Added As An Anticaking Agent.

Cure Ingredients: Salt, 6.25% Sodium Nitrite, FD&C Red #3 (For Color), And Less Than 2% Silicon Dioxide As A Processing Aid.

Ingredients Do Not Contain Gluten.

Warning: This product is manufactured in a facility that processes tree nuts.

Print 5 lb. Bologna Directions & Nutritional Info Here

Print 25 lb. Bologna Directions & Nutritional Info Here
Net Weight - Makes 5 lbs.: 3 oz. (84.89g)

Net Weight - Makes 25 lbs.: 15 oz. (424.5g)

Seasoning Ingredients: Salt, Dextrose, Monosodium Glutamate (2.86%), Onion and Garlic Powder, Sodium Erythorbate (1.50%), Spice Extractives And Less Than 2% Tricalcium Phosphate Added As An Anticaking Agent.

Cure Ingredients: Salt, 6.25% Sodium Nitrite, FD&C Red #3 (For Color), And Less Than 2% Silicon Dioxide As A Processing Aid.

Ingredients Do Not Contain Gluten.

Warning: This product is manufactured in a facility that processes tree nuts.

Print 5 lb. Bologna Directions & Nutritional Info Here

Print 25 lb. Bologna Directions & Nutritional Info Here
How to Make Sausage at Home:

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Reviews

DAMIAN RODRIGUEZ
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SEASON
GOOD
Dave Goedel
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Excellent
Excellent but pricey used 60/40 blend pork to beef
DAMIAN RODRIGUEZ
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PrODUCT
VERY GOOD PRODUCT
Michael L. Milligan
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Backwoods Bologna Cured Sausage Seasoning - Backwoods Bologna Seasoning Makes 25 lbs.
Have been using LEM Products for years.....consistent flavoring.....and not second guessing. No need to shop elsewhere.
Damian Rodriguez
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Backwoods Bologna Cured Sausage Seasoning - Backwoods Bologna Seasoning Makes 25 lbs.
Special taste, good compactness, a definite color, generally a first-class product
Damian Rodriguez
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bolonga
Fantastic, amazing taste is at the point of everything, very smooth
lance
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awesome!
ive never been a baloney fan but decided to try it....awesome flavor!..did a 50/50 mix of venison and pork butt and all I can say is fantastic!
Randy B
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Great bologna
Ordered last year and just got around to using. Took 3 lbs of venison, 1 lb of chicken breast and 1 lb of pork sauage. Added LEM bologna pack for 5 lbs of meat. Packed in LEM jumbo red bologna casing. Hung from oven rack with wire. Cooked for 5 hrs . on 185 until internal temp reached 170 deg. Allowed to cool in fridge, then sliced with a knife. Delicious. Can't keep kids out of it.
scott
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bologna
this spice kit makes a decent bologna. personally I could do without the msg.

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