<![CDATA[Bologna info]]>I have ordered the Bologna Unit seasoning ( not the hot dog and bologna seasoning ) and the 4.6" x 24" bologna casings but I do not see anything with the instructions relating to this seasoning and casing combination. I am planning on using this with 70/30 venison/pork.

Can someone help with seasoning amounts, other needed ingredients and thermal processing time/procedure to make the bologna.

The seasoning page recommends the recipe for bratwurst but this is a thermally processed product so I think that is incorrect.

]]>https://waltonsdev.nodebb.com/topic/2705/bologna-infoRSS for NodeThu, 10 Sep 2026 22:46:52 GMTMon, 21 Sep 2020 21:32:45 GMT60<![CDATA[Reply to Bologna info on Fri, 09 Oct 2020 10:29:15 GMT]]>Jonathon,

Good morning all,

The roll of bologna came out amazing and I feel it is much better than the Hot Dog and bologna seasoning (so does my wife). We will certainly be using this from now on.

It was a busy weekend as we did 25lb breakfast sausage, 10 lb italian sausage, 10lb of brats, 20 lb of deer bologna and the 6lb roll of bologna.

All of it will be enjoyed and will certainly be made with Waltons supplies. (Everything but the meat!)02B1F820-94F1-43E8-BE4D-73BCBAA051A9.jpeg

]]>https://waltonsdev.nodebb.com/post/23299https://waltonsdev.nodebb.com/post/23299Fri, 09 Oct 2020 10:29:15 GMT<![CDATA[Reply to Bologna info on Fri, 25 Sep 2020 21:56:30 GMT]]>I think my numbers were off as I apparently took the amount per 5 lbs and used that as per 1 lb. since .24 X 5 is 1.2 That is why I wanted to double check my numbers.

Thanks for the help and correction on my numbers

]]>https://waltonsdev.nodebb.com/post/22797https://waltonsdev.nodebb.com/post/22797Fri, 25 Sep 2020 21:56:30 GMT<![CDATA[Reply to Bologna info on Thu, 24 Sep 2020 22:46:53 GMT]]>I get the same Jonathan, but .248 grams per lb rounded would be .25 on a scale also I have seen both 7/8 and 1 oz. per 100 lbs. so rounding up should be ok

]]>https://waltonsdev.nodebb.com/post/22735https://waltonsdev.nodebb.com/post/22735Thu, 24 Sep 2020 22:46:53 GMT<![CDATA[Reply to Bologna info on Thu, 24 Sep 2020 21:09:47 GMT]]>Seasoning, water and sure gel all correct, but I get something different for sodium erythorbate. It is 7/8 oz per 100 lb of meat so that is .875 for 100 lb, so per lb that is .00875 and when you multiply that by 28.3 (grams in oz) I get .24 not 1.24 grams. Someone want to double check me there?

]]>https://waltonsdev.nodebb.com/post/22734https://waltonsdev.nodebb.com/post/22734Thu, 24 Sep 2020 21:09:47 GMT<![CDATA[Reply to Bologna info on Thu, 24 Sep 2020 20:52:55 GMT]]>Good evening all,

Jonathon, per your advice above, I have reviewed the Lebanon Bologna recipe and find that it is missing some info.

There is no recommendation for an amount of sodium erythorbate or water. I have the following broken down. Does it look correct? Please advise

Seasoning = 26 grams/lb of meat
Sure Gel = 6.8 grams/lb of meat
Sodium Erythorbate 1.24 grams/lb of meat
Water = 1.28 ounces Ice water/lb of meat

]]>https://waltonsdev.nodebb.com/post/22733https://waltonsdev.nodebb.com/post/22733Thu, 24 Sep 2020 20:52:55 GMT<![CDATA[Reply to Bologna info on Wed, 23 Sep 2020 19:40:25 GMT]]>wvhunter1965 No worries, it’s what we are here for!

]]>https://waltonsdev.nodebb.com/post/22604https://waltonsdev.nodebb.com/post/22604Wed, 23 Sep 2020 19:40:25 GMT<![CDATA[Reply to Bologna info on Wed, 23 Sep 2020 15:04:29 GMT]]>Thanks Jonathon,

I realized I could do the division on the seasoning after sending but couldn’t pull it back. Duh! Sometimes, age has its drawbacks!

]]>https://waltonsdev.nodebb.com/post/22587https://waltonsdev.nodebb.com/post/22587Wed, 23 Sep 2020 15:04:29 GMT<![CDATA[Reply to Bologna info on Wed, 23 Sep 2020 13:24:16 GMT]]>Sure gel for sure, with Bologna you can use either the Sodium Erythorbate (if you have an accurate scale) or Encapsulated Citric Acid. I like my bologna to have a tang to it so I would add the ECA

]]>https://waltonsdev.nodebb.com/post/22579https://waltonsdev.nodebb.com/post/22579Wed, 23 Sep 2020 13:24:16 GMT<![CDATA[Reply to Bologna info on Tue, 22 Sep 2020 22:21:43 GMT]]>Jonathon, thanks for the info. Am I correct in assuming that also means using the Sure Gel and Sodium Erythorbate?

]]>https://waltonsdev.nodebb.com/post/22548https://waltonsdev.nodebb.com/post/22548Tue, 22 Sep 2020 22:21:43 GMT<![CDATA[Reply to Bologna info on Tue, 22 Sep 2020 21:50:05 GMT]]>wvhunter1965 So the Bologna Unit is going to be enough to process 100 lb of meat and the bag weighs 5.75 lb. So, per lb of meat that would be .0575 lb per lb of meat or .92 oz per lb of meat or 26 grams of seasoning per lb of meat. You can follow the same process we did for Lebanon Bologna here https://meatgistics.waltonsinc.com/topic/843/specialty-sausage-102-making-lebanon-bologna

]]>https://waltonsdev.nodebb.com/post/22543https://waltonsdev.nodebb.com/post/22543Tue, 22 Sep 2020 21:50:05 GMT