Beyond the Blend: No. 958 Red Barn Bologna
Barn Burner.
A customer favorite, our award-winning Red Barn Bologna Seasoning will turn up the flavor of your ring bologna. With added heat, garlic, spices and black pepper pieces, this coarse blend will add visual spices and heartiness to your finished product.
"It turns out and tastes excellent every time. It's a perfect blend of spices."-Leroy B, customer
Flavor Profile
No. 958 is a turbo-charged bologna seasoning, with added garlic and coarse spices that provide an extra bite and visual appeal. We recommend using a coarser grind when making Red Barn Bologna.
Black Pepper: Peppercorns are the fruits of a flowering vine in the Piperaceae family that have their telltale bite when dried. Used in almost every cuisine, pepper is the most traded spice worldwide. In this blend, we use pieces of black peppercorns that add the perfect bite.
Nutmeg: Nutmeg is an incredibly intense spice with a strong and distinctive aroma. It is nutty and slightly sweet as well as warm.
Cayenne: The cayenne pepper is a type of red chili pepper that adds a distinct spiciness and color to the Red Barn blend.
Garlic: We didn't just put garlic in No. 958, we used concentrated garlic for added boldness.
Pairings
Our No. 958 blend is great on its own or paired with High-Temp Cheddar Cheese or High-Temp Habanero for an extra kick.
For making traditional ring bologna, we recommend using Beef Rounds, which have minimal fat and are ideal for any smoked sausage needing a signature round shape. Bologna can also be made in larger Natural Hog Casings or Collagen (for smoke).
For added moisture, add Binder Flour in with your seasoning. The binder flour will add protein value to your mixture and will absorb and hold water, leading to less shrinkage in the smokehouse.
Recipes
For award-winning flavor, our No. 958 can be used to make delicious brat patties or even burger patties. Each B-unit of seasoning is pre-measured for 25 lbs. of meat. If making a smaller batch, measure out 1 Tbsp + 1 tsp of seasoning and ⅛ tsp of cure per pound of meat.
Classic Ring Bologna: Our classic, tried-and-true recipe for making homemade beef and pork ring bologna.
