Michigan State University Extension
Preserving Food Safely - 01600626
10/13/97

COUNTRY STYLE BOLOGNA

    17 lb. lean meat                                       


    3 lb. pork fat                                         


    1 quart cold water                                     


    3/4 cup + 2 tablespoons salt                           


    4 1/4 cups nonfat dried milk                           


    3 tablespoons sugar                                    


    2 tablespoons cure dissolved in 1 lb. cold water       


    8 teaspoons ground coriander seed                      


    5 tablespoons ground white pepper                      

    Grind  lean meat and pork fat through a 1/2-inch plate,

season,
 mix  and regrind through a 1/8-inch plate.   Mix  6

minutes
and stuff into fibrous or natural casings.  Hang the

sausage
in a  185  degrees  Fahrenheit  smokehouse until the

internal
temperature reaches 152 degrees Fahrenheit.  Remove

sausage
 from  smokehouse  and immediately  place it in cold

water
 until the internal sausage  temperature  is 90 to 100

degrees
Fahrenheit.   Hang  the sausage  at room temperature

for
about 1  hour before refrigeration.                     

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