Bologna and frankfurter are smoked & cooked emulsified sausages

Materials	lean beef, 70% pork butt or pork trimmings, 30%	3.50 kg (7.70 lb) 1.50 kg (3.30 lb)
Ingredients	salt, 2.0 % (cure # 1 accounted for) cure #1 white pepper coriander, ground allspice, ground flaked ice or cold water 15%	90 g (5 Tbsp) 12 g (2 tsp) 18 g (7 tsp) 6 g (2 tsp) 6 g (2 tsp) 750 mg (3 cups)
Instructions	Curing. Cut meats into 1" (25 mm) pieces, mix with cure #1 and salt, pack tightly in a suitable container, cover with parchment or clean cloth and leave in a refrigerator for 48 hours. Cure different kinds of meat in separate containers. If meats are ground, this time may be shortened to 24 hours as smaller particles cure faster. 1. Grind meats 3/16" plate (5 mm). Keep lean meats separately from fat trimmings. Refreeze and grind again. Refreeze again and grind through 1/8" (3 mm) plate. 2. Mix lean beef with all ingredients adding 250 ml (1 cup) of cold water. Add lean pork and 1 cup of cold water and mix well. Add fat trimmings and the last cup of water and mix everything well together. 3. Stuff firmly into 40-60 mm beef middles or fibrous casings. Form 18" (40 cm) long sections. Use butcher twine to reinforce the ends and form a hanging loop. 4. Hang on smokesticks for one hour. 5. When sausages feel dry to touch, apply hot smoke 50-60º C (120-140º F) for 2 hours. 6. Gradually increase smokehouse temperature to 70-77º C (160-170º F), until internal meat temperature reaches 154-158º F(68-70º C). This should take 45-60 minutes depending on on size of casings. 7. Shower with cold water for about 10 minutes. 8. Hang at room temperature for 3 hours and then place in a refrigerator. 9. Keep in a refrigerator.
Notes	Emulsified sausages are normally heat trated in hot water (check frankfurter recipe). Bologna is a large sausage and will require a large cooking pot. For this reason it is more practical to cook the sausage in a smokehouse. Nutmeg or mace are often added.