Homemade Bologna

Homemade Bologna

Beef bologna with a delightful garlic and smoke flavor


2 rolls/3 lbs


3 pounds ground chuck (80% lean)
3 Tablespoons Morton’s Tender Quick
1 Cup water
1/4 teaspoon garlic powder
1/2 teaspoon onion powder
1 1/2 teaspoons Liquid Smoke


1. Combine all ingredients and mix well. 

2. Roll into two logs.  Wrap in plastic wrap and put in refrigerator for 24 hours.

3. Remove plastic wrap and place logs on greased pan. Bake for ½ hour at 300 degrees Fahrenheit and then 2 ½ hours at 200 degrees Fahrenheit.

4. Allow to cool; store in refrigerator. Slice with sharp knife to desired thickness. Serve with cheese and crackers, or on a sandwich.

A log of bologna, shown with additional slices
Preparation Time: 

15 minutes

Cooking Time: 

3 hours

Tammy's Review: 

This is one of the best bolognas you will ever try! It's easy to make and full of flavor. If you like good-quality cold-cuts, you'll love this homemade bologna!! My rating: 10/10


Do not, I repeat, do not confuse this recipe for the slimey, bland mystery meat sold at supermarts. Grouping this recipe with typical processed bolognas is like confusing buzzard with game hen!

This recipe, courtesy of Tammy's mother, is delicious. It has a solid, dense feel and a summer sausage like texture. The bologna is robust and tasty with a slight spicy flavor. It goes great on sandwiches, crackers, and plain.

This is the best homemade lunch meat I have ever tasted. Once you try it I am sure you will agree. A must try recipe.


See my review above. ~ Tammy


This is the easiest snack/sandwich meat I've ever tried. It's NOT bologna! =) It's very tasty, easy to make, healthy, and great to have on hand. I personally cooked it on a rack (placed on a cookie sheet) so that the extra fat could drip off.


I, personally, am a sandwich person. I love to make sandwiches, and what is better than making the bologna, too?? This bologna is very easy to make and easy to slice very thin. It goes great on a sandwich with lettuce and cheese, or plain with cheese and crackers! This is a must-try!


I have to admit that I was skeptical of this recipe, but my husband heard the words "home-made bologna" and insisted we try it. :) I'm glad he did! I made this on a rack as annejisca suggested, and it turned out beautifully-- smells incredible and tastes better. I did add a bit more garlic powder (per my husband's request) which gave it some kick.


My husband has told me three times now that this is a make again. In my house that is the best compliment one can get. My two boys had seconds and wanted thirds but decided against stuffing themselves. I think I am going to try to add some jalapeños and sharp cheddar to the beef next time. We will see:)


This is not Bolona - it's salami.

huge difference. and if you like this recipe, you should look under make beef salmi. i have seen people try to pass this off as peperoni and all sorts of different names.

it's salmi. there is no other way to describe it. Its good! dont get me wrong. but its for sure not bolona.


I'm really interested in making this recipe. I'm hoping to mail some as gifts. It says in the recipe to refrigerate. Does this mean I would not be able to mail it, or is it okay if it is not refrigerated for a few days?


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