<![CDATA[Sweet bologna]]>My father-in-law came across some sweet bologna at a local shop. Tasted so good! It was in a smaller casing (maybe 2” or so) than a typical ring bologna. Does anyone have any experience with making a sweet bologna?

]]>https://waltonsdev.nodebb.com/topic/4781/sweet-bolognaRSS for NodeThu, 10 Sep 2026 20:44:47 GMTFri, 17 Dec 2021 16:53:18 GMT60<![CDATA[Reply to Sweet bologna on Sun, 19 Dec 2021 02:46:52 GMT]]>Randie N No I cannot say I have had Lebanon bologna, but your comment about typical lunch meat is why I want a recipe that has different flavors. In the book I have there are 2 different recipes for the bologna one seems like you describe as lunch meat, but the other is fermented and that should elevate the flavor which will be the one I try along with the sweet one.

]]>https://waltonsdev.nodebb.com/post/62134https://waltonsdev.nodebb.com/post/62134Sun, 19 Dec 2021 02:46:52 GMT<![CDATA[Reply to Sweet bologna on Sun, 19 Dec 2021 01:58:26 GMT]]>I wish this would have come up a few weeks ago during deer season. I could have asked the one deer processor I know. He is an Amish fellow and I could have inquired about Amish sweet bologna and see if would have told me more about it.

]]>https://waltonsdev.nodebb.com/post/62121https://waltonsdev.nodebb.com/post/62121Sun, 19 Dec 2021 01:58:26 GMT<![CDATA[Reply to Sweet bologna on Sun, 19 Dec 2021 01:53:58 GMT]]>mrobisr have you had Lebanon bologna? I know you said you have a recipe for it…
Seltzers is the main company that you see it made around here. Now what I have had and what I typically see it is more or less a lunch meat. I have seen it In little about 1/2 lbs logs before like a small summer sausage. I know the typical flavors I see are regular, double smoked and sweet.
Now I did come across a “homemade” version that a local butcher had made once and it was completely different than the Seltzers one. It had a strong vinegar taste that was interesting since I was always used to the commercial product from Seltzers.

]]>https://waltonsdev.nodebb.com/post/62120https://waltonsdev.nodebb.com/post/62120Sun, 19 Dec 2021 01:53:58 GMT<![CDATA[Reply to Sweet bologna on Sat, 18 Dec 2021 05:18:23 GMT]]>I’m all about ying and yang, opposite types of flavor.

]]>https://waltonsdev.nodebb.com/post/62050https://waltonsdev.nodebb.com/post/62050Sat, 18 Dec 2021 05:18:23 GMT<![CDATA[Reply to Sweet bologna on Sat, 18 Dec 2021 05:17:12 GMT]]>benj11317 said in Sweet bologna:

mrobisr it’s definitely a niche food item that’ll keep you coming back for more. I’ll have to see if I can go find the sweet bologna that is locally made and upload a photo. I have some snack sticks planned for tomorrow. Maybe I’ll try this recipe next weekend!

A pic would be very cool.

]]>https://waltonsdev.nodebb.com/post/62047https://waltonsdev.nodebb.com/post/62047Sat, 18 Dec 2021 05:17:12 GMT<![CDATA[Reply to Sweet bologna on Sat, 18 Dec 2021 05:14:44 GMT]]>mrobisr it’s definitely a niche food item that’ll keep you coming back for more. I’ll have to see if I can go find the sweet bologna that is locally made and upload a photo. I have some snack sticks planned for tomorrow. Maybe I’ll try this recipe next weekend!

]]>https://waltonsdev.nodebb.com/post/62045https://waltonsdev.nodebb.com/post/62045Sat, 18 Dec 2021 05:14:44 GMT<![CDATA[Reply to Sweet bologna on Sat, 18 Dec 2021 05:10:44 GMT]]>I’m very curious, the salt and sweet have me wanting to try it.

]]>https://waltonsdev.nodebb.com/post/62042https://waltonsdev.nodebb.com/post/62042Sat, 18 Dec 2021 05:10:44 GMT<![CDATA[Reply to Sweet bologna on Sat, 18 Dec 2021 05:09:22 GMT]]>benj11317 after randi n posted the recipes I went and looked and the pics show as you described, so I have add the recipe to my list “to make” items.

]]>https://waltonsdev.nodebb.com/post/62041https://waltonsdev.nodebb.com/post/62041Sat, 18 Dec 2021 05:09:22 GMT<![CDATA[Reply to Sweet bologna on Sat, 18 Dec 2021 05:06:28 GMT]]>mrobisr that was the odd part to me. It seemed to be more of a coarse grind that your typical store bought ring bologna. You could definitely see/feel the texture within the meet rather than it being emulsified like typical bologna. Seems like it would be worth experimenting with!

]]>https://waltonsdev.nodebb.com/post/62038https://waltonsdev.nodebb.com/post/62038Sat, 18 Dec 2021 05:06:28 GMT<![CDATA[Reply to Sweet bologna on Sat, 18 Dec 2021 03:08:34 GMT]]>benj11317 said in Sweet bologna:

My father-in-law came across some sweet bologna at a local shop. Tasted so good! It was in a smaller casing (maybe 2” or so) than a typical ring bologna. Does anyone have any experience with making a sweet bologna?

How fine or coarse was the grind? Typically bologna as I know it is emulsified, but then again I have never had sweet either.

]]>https://waltonsdev.nodebb.com/post/61993https://waltonsdev.nodebb.com/post/61993Sat, 18 Dec 2021 03:08:34 GMT<![CDATA[Reply to Sweet bologna on Sat, 18 Dec 2021 02:58:42 GMT]]>I personally am not a real fan of liquid smoke, so I think I might just use real smoke and see what happens.

]]>https://waltonsdev.nodebb.com/post/61992https://waltonsdev.nodebb.com/post/61992Sat, 18 Dec 2021 02:58:42 GMT<![CDATA[Reply to Sweet bologna on Sat, 18 Dec 2021 02:53:33 GMT]]>Randie N wow that is very interesting, sweet and salty I adding this to my to do list, thank you very much.

]]>https://waltonsdev.nodebb.com/post/61990https://waltonsdev.nodebb.com/post/61990Sat, 18 Dec 2021 02:53:33 GMT<![CDATA[Reply to Sweet bologna on Sat, 18 Dec 2021 01:52:37 GMT]]>Randie N Seems like this could get me very close! Appreciate it!

]]>https://waltonsdev.nodebb.com/post/61989https://waltonsdev.nodebb.com/post/61989Sat, 18 Dec 2021 01:52:37 GMT<![CDATA[Reply to Sweet bologna on Sat, 18 Dec 2021 01:48:59 GMT]]>Randie N good read. Thanks for sharing 👍

]]>https://waltonsdev.nodebb.com/post/61988https://waltonsdev.nodebb.com/post/61988Sat, 18 Dec 2021 01:48:59 GMT<![CDATA[Reply to Sweet bologna on Sat, 18 Dec 2021 01:35:30 GMT]]>mrobisr. And this one. Hope it is allowed. If not let me know and I will take it down

20211217_203034.jpg

]]>https://waltonsdev.nodebb.com/post/61987https://waltonsdev.nodebb.com/post/61987Sat, 18 Dec 2021 01:35:30 GMT<![CDATA[Reply to Sweet bologna on Sat, 18 Dec 2021 01:34:09 GMT]]>mrobisr I found these posted elsewhere and wanted to share and see if it helps.
Screenshot_20211217-201947_Samsung Internet.jpg

]]>https://waltonsdev.nodebb.com/post/61986https://waltonsdev.nodebb.com/post/61986Sat, 18 Dec 2021 01:34:09 GMT<![CDATA[Reply to Sweet bologna on Sat, 18 Dec 2021 01:08:26 GMT]]>benj11317 said in Sweet bologna:

mrobisr I would say it had more of a maple syrup type taste, but wasn’t overwhelming. Just enough sweetness to notice.

Ok that is not this recipe, but you sure have my curiosity going now.

]]>https://waltonsdev.nodebb.com/post/61978https://waltonsdev.nodebb.com/post/61978Sat, 18 Dec 2021 01:08:26 GMT<![CDATA[Reply to Sweet bologna on Fri, 17 Dec 2021 22:22:32 GMT]]>mrobisr I would say it had more of a maple syrup type taste, but wasn’t overwhelming. Just enough sweetness to notice.

]]>https://waltonsdev.nodebb.com/post/61956https://waltonsdev.nodebb.com/post/61956Fri, 17 Dec 2021 22:22:32 GMT<![CDATA[Reply to Sweet bologna on Fri, 17 Dec 2021 19:43:14 GMT]]>I have a recipe for Lebanon bologna, but it’s a fermented product and I have not tried it. Did it have a cloves, allspice, cinnamon, and ginger flavor, if so it very well might be as Randi N suggested.

]]>https://waltonsdev.nodebb.com/post/61946https://waltonsdev.nodebb.com/post/61946Fri, 17 Dec 2021 19:43:14 GMT<![CDATA[Reply to Sweet bologna on Fri, 17 Dec 2021 18:16:16 GMT]]>I believe sometimes Lebanon bologna is referred to as sweet bologna. Not sure that is what you are describing. I know the size you referenced but could be based off of a Lebanon bologna recipe

]]>https://waltonsdev.nodebb.com/post/61917https://waltonsdev.nodebb.com/post/61917Fri, 17 Dec 2021 18:16:16 GMT