Kent Butcher Supply

Ring Bologna – 50# Batch


  • 26# Lean Beef
  • 7# Medium Pork Trimmings
  • 10# Pork Fat Back
  • 4# Water
  • 2 oz. Foran N/N (incl. in pkg.)
  • 46 oz. Kent #188 Bologna Seasoning 203525


  1. Mix beef, pork, cure and seasoning.
  2. Grind once through fine plate adding water gradually beyond the grind.
  3. Mix thoroughly.
  4. Regrind through the fine plate.
  5. Mix again until product becomes tough to the feel.
  6. Stuff into beef rounds or artificial casing.
  7. Hang overnight in cooler.
  8. Smoke to color.
  9. Increase smokehouse temperature gradually from 140 to 170 degrees until internal temperature reaches 158 degrees.
  10. Chill / Product ready to sell.

Kent Butchers' Supply Co.

4265 Spartan Industrial Drive SW
Grandville, MI 49418

*Note: While the above formula and/or process is both accurate and feasible to the best of our knowledge, Kent Butchers’ Supply Co. accepts no responsibliity for product failure or lack of acceptance.