Backwoods Trail Bologna Cured Sausage Seasoning
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Backwoods Trail Bologna Cured Sausage Seasoning

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This Ohio original has a delightful peppery finish that blends perfectly with cheddar cheese.
Custom Blended for Wild Game and Domestic Meat
  • Backwoods Trail Bologna Seasoning Makes 5 lbs.
    SKU: 9272
  • $5.49
  • Backwoods Trail Bologna Seasoning Makes 25 lbs.
    SKU: 9273
  • $14.49
  • Backwoods Trail Bologna Seasoning Bucket Makes 100 lbs. - BEST VALUE!
    SKU: 9993
  • $50.99
Trail Bologna: This Ohio original has a delightful peppery finish that blends perfectly with cheddar cheese.

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 3-1/2 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.
  • Dissolve seasoning and cure in water. Mix thoroughly with meat until tacky.
Process in one of the following ways:
  • Roll into logs (about 10" long and 2" in diameter). Roll back and forth to remove air. Preheat oven to 300°F. and place in oven for 1 hour or until internal temperature reaches 165°F. Remove and cool.
  • Stuff into fibrous or non-edible collagen casings (soak casings in warm water prior to stuffing) and place in refrigerator overnight. Preheat oven to 180°F. and place in oven or smoke in a smoker until internal temperature of the log reaches 165°F. Remove and cool.
Refrigerate or freeze finished product.

Keep cure out of reach of children.

Do not use more cure than recommended.

Seasoning Ingredients: Salt, Spices, Dehydrated Garlic, Monosodium Glutamate, Sodium Erythorbate (0.32%), Less Than 2% Silicon Dioxide Added To Prevent Caking.

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.

Print 5 lb. Trail Bologna Directions & Nutritional Info Here

Print 25 lb. Trail Bologna Directions & Nutritional Info Here

Print 100 lb. Trail Bologna Directions & Nutritional Info Here
Net Weight - Makes 5 lbs.: 3 oz. (84.89g)

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

Net Weight - Makes 100 lbs.: 3 lbs. 12 oz. (1698.2g)

Seasoning Ingredients: Salt, Spices, Dehydrated Garlic, Monosodium Glutamate, Sodium Erythorbate (0.32%), Less Than 2% Silicon Dioxide Added To Prevent Caking.

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.

Print 5 lb. Trail Bologna Directions & Nutritional Info Here

Print 25 lb. Trail Bologna Directions & Nutritional Info Here

Print 100 lb. Trail Bologna Directions & Nutritional Info Here
How to Make Sausage at Home:

Read Our
Reviews

Barry Peterson
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Trail bologna
Very good
David Czahor
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Trail bologna
Best mix have been using it for years
Brian McDaniel
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Trail Balogna
I got tired of doing the usual process on the wild hogs I catch so I started trying to figure out what else I could make out of em that my family would eat. I found this trail bologna seasoning. This stuff is awesome. Great flavor. Just the right amount of kick.
James Dean Ackerman
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love lem products
first time trying the trail bologna and I like it a lot everything from lem products is great I have used the summer sausage mix for years and everyone loves it thanks // lol
Jack Selby
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trail bolgna
have made 600 + lbs each, for the last 3 years,has been consistent and high quality every time,I stuff the 21/2" x 20 fibrous casing and follow the direction to bake at 180, plan it being in the oven for 7-10 hours, I use two temp probes because my oven is inconsistent from the top and bottom racks ( 5-8 degree ) I make 25 lbs at a time 4 on top rack 4 on the bottom rack on a regular electric oven. The bottom rack normally reaches 165 in 7 hours. I pull and ice bath the 4 then pull the 4 from top rack to bottom ( trying not to let to much heat out) then let them reach 165 degrees, usually takes another hour, Have added the high temp cheese ( pepper cheese being the most popular) The customer service is the best, any problems I have had ( which is very little over a ten year span) they always take care of it .
Joshua Miller
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Trail bologna
Trail bologna very good. Customer service very poor. Outrageous shipping cost. I no longer offer LEM to my customers.
David Rettey
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Backwoods Trail Bologna Cured Sausage Seasoning - Backwoods Trail Bologna Seasoning Bucket Makes 100 lbs.
Excellent product, This is what I use to make my signature venison pepper sticks. Best stick in the country, just need to add a bit of binder to firm it up for the small sticks.
Michael L. Milligan
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Backwoods Trail Bologna Cured Sausage Seasoning - Backwoods Trail Bologna Seasoning Makes 25 lbs.
I have been using the LEM Products for curing bologna sausage for years......& years. Their products are great, good price, and give a consistent flavor. There is no wondering how things are going to turn out.......follow the easy instructions.....and good results are guaranteed. Yes, I strongly and without reservation recommend their products. There's no need to shop elsewhere.
Michael L. Milligan
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Backwoods Trail Bologna Cured Sausage Seasoning - Backwoods Trail Bologna Seasoning Makes 25 lbs.
I have been LEM Products for almost 20 years now and the reason is I have never been disappointed. Now the majority of the times I am using their products with venison, making sausage, jerky or bologna. Whether it is for 5 lbs. or 25 lbs, I always know the flavor is going to be consistent every time --- whether on the mild or spicy side. As far as I am concerned.....there is no where else you need to shop for your ingredients. LEM hits it out of the park every time. The delivery is fast and their Customer Service is very helpful if you have any questions. Folks.....this is a slam dunk!
Eric
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The best
Much better than anything else I have tried. Beats regular summer sausage by a mile.
Jeff
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Love it!
This seasoning has just the right enough bite of crushed red pepper! Highly recommend!
lance
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your gonna love it!
this stuff is awesome! the red pepper gives it just the rite amount of zing!..youll make it every year!
Tony Griffiths
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Tony
Great spice for making venison sticks. Add a little extra chili powder and 1lb of sharp shredded cheddar to a 10 lb batch. Chesse slightly melts to add a unique blended flavor.
Jim moran
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trail bologna is great
this is the best seasoning for venison sausage. it has some spice to it. i have quit making summer sausage since trying this. 20-25% pork and weight the meat so you know what you are doing. SUPER GOOD !!!!!
Alex
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BEST EVER
Just got done with a 20lb batch of trail bologna. As always its delicious. Me and my father started buying the kits a few years ago and have since moved to buying the seasoning packets and casings separate (the short white casings that come in the kits don't seem to work as nice as the long red LEM casings I currently buy). Trust me if you make venison sausage or if you want to give venison sausage a try, you owe it to yourself to buy some of this seasoning.
mark garrison
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trail bologna mix
Made 10 lbs of trail bologna over the the weekend. Way to salty , very disappointed! Alot of time put into making it and it turns out no one cared for it !
Wayne
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LEMs Trail Bologna Mix
Using with venison/pork(15%) mix. Awesome results, easy to work with. Seasoning mix ratio is spot on. Can't keep it in the house. Everyone loves it. I grind & mix in seasoning. Put in sealed containers back in ref. for 48 - 72 hours. Allow the spices time to really season the meat. Stuff, smoke, and bring to 158 internal degrees. Can't miss.
Bob M
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Awesome sausage
I have tried the Summer sausage, Jalapeno Summer and the trail Bologna and the trail Bologna is by far my favorite. Jalapeno is second and summer is good but a little mild for my taste. I like my sausage with a little kick.
Ronnie
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Trail bologna
This is the best seasoning mix I've tried. My uncle turned me on to this. Taste and seasoning is awesome. Only kind I use now

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