Natural Ring Bologna Seasoning 5.3lb

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Natural Ring Bologna Seasoning
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This natural seasoning makes an old fashioned, meaty and flavorful Ring Bologna. You have the option of using only our mix to make an All-Natural, No Nitrite Ring Bologna (should be kept frozen after it is made) or simply add two ounces of Pink Cure to every fifty pounds of meat for the Traditional Cured Ring Bologna.

Item Details
Case UPC00877245001228
Retail UPC877245001228
Country Of OriginUnited States
BrandA Touch Of Dutch®
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Specifications
Bioengineered Disclosure Need No
Gluten Free No
Kosher No
Organic No

Sea Salt, Cane Sugar, Dairy Blend (whey solids, nonfat dry milk, buttermilk powder), Salt, Dried Onion, Natural Hickory Smoked Salt Flavor, Canola Oil, Beetroot Red (color), Dried Garlic, Lactic Acid (flavor), Non-GMO Soy Sauce Powder (fermented soy sauce [contains soybean and wheat], maltodextrin, salt), Ascorbic Acid (preservative), Coriander, Black Pepper, White Pepper, Mustard Seed, Dried Celery, Red Pepper, Natural Flavors, Nutmeg, Paprika Oleoresin with Rosemary Extract (color). Contains Milk, Soy, Wheat. Processed on equipment that also processes: Crustacean Shellfish, Egg, Fish, Milk, Peanut, Sesame, Soy, Tree Nuts (Almond, Brazil Nut, Cashew, Coconut, Filbert (Hazelnut), Macadamia Nut, Pecan, Pine Nut, Pistachio, Walnut) and Wheat.

Last Changed: 10/16/2024

Last Changed 10/16/2024
Mixing Instructions: Natural Ring Bologna Seasoning 5.3lb


No Nitrite Added*
10 lbs Pork or Pork/Beef Blend**
0.53 lbs Natural Ring Bologna Seasoning
Thoroughly blend the meat and seasoning
together. A small amount of water may be
added as a mixing aid. Stuff the Ring bologna
casings. Smoke/cook until internal
temperature comes to 160 degrees F. When
finished keep below 38 degrees F or freeze.
**Venison or other meats can be used.
*For traditional cured Ring Bologna add:
0.025 lbs Pink Cure for 10 lbs. (1 oz Pink
Cure to every 25 lbs meat)/

Last Changed: 6/19/2013

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