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Backwoods®

Backwoods® Trail Bologna Kits

Backwoods® Trail Bologna Kit
Backwoods® Trail Bologna Kit Ingredients
Backwoods® Trail Bologna Kit Ingredients
Backwoods® Trail Bologna Kit Seasoning Front
Backwoods® Trail Bologna Kit Seasoning Back

Backwoods® Trail Bologna Kits

$18.99 - $32.99
  • SKU: U_TRAIL2
Rated 4.9 out of 5
Read 78 Reviews|10 Questions, 15 Answersor
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Description
Expertly created for enthusiasts who take pleasure in crafting their own culinary delights, our Backwoods® Cured Sausage Seasoning Kits contain everything you need to transform your favorite meats into flavorful sausages. Crafted with a fusion of top-grade spices, our Trail Bologna seasoning is an Ohio original that delivers a a zesty, peppery flavor. From wild game to domestic meats, our unique blends add that extra flavorful touch to any sausage.
 
To prepare, simply grind a mixture containing at least 20% pork or pork fat and then dissolve the seasoning in water, mixing thoroughly with the meat. After stuffing the included casings, refrigerate the sausages overnight to allow them to set. The following day, preheat your oven to 180°F, cook in the oven or smoke in a smoker until the internal temperature reaches 165°F. Remove and cool. Refrigerate the finished product to maintain its quality and freshness.
 
Available in two options:
 
10 lb. Trail Bologna Kit comes with (2) 3 oz. seasoning packets with cure - each will make 5 pounds of sausage, (10) 1-1/2" x 12" clear fibrous casings, string (to tie open end of casings), and easy-to-follow instructions.
 
20 lb. Trail Bologna Kit comes with (4) 3 oz. seasoning packets with cure - each will make 5 pounds of sausage, (20) 1-1/2" x 12" clear fibrous casings, string (to tie open end of casings), and easy-to-follow instructions.

Specs

  • Type: Cured Sausage Seasoning
  • Flavor Profile: This Ohio original has a a zesty, peppery flavor
  • Spiciness: Spicy
  • Use With: Wild game and domestic meat
  • Pounds of Meat Seasoned: 10 pounds (SKU 9285); 20 pounds (SKU 9286)
  • What's Included: Seasoning with cure, fibrous casings, string (to tie open end of casings), and directions
  • Allergens: Contains MSG

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ABOUT THE BRAND

THE LEADER IN GAME PROCESSING SINCE 1990

For generations, LEM Products has been the trusted leader in meat and game processing, with a journey that began in a garage and has grown into a legacy of innovation and quality. From humble beginnings, the dream was simple: to create reliable, high-performance equipment that empowers people to process, prepare, and preserve food with confidence. Today, that dream continues to thrive, guiding us to deliver exceptional products and unparalleled customer service. Whether you’re grinding for the first time, crafting delicious sausages, or making homemade jerky, we’ve made it easy to help you preserve the freshness of your harvest for longer. With over 1,300 products available for purchase on Meat Processing Equipment | LEM Products and in more than 3,500 retail locations across the US and Canada, we’re proud to be a trusted resource for home processors everywhere. At LEM, we believe the journey of home processing is both rewarding and empowering. It’s about taking pride in what you provide for your family and celebrating the process. We’re here to support you every step of the way, helping turn your food processing dreams into reality for years to come.

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78 Ratings
4.9out of 5 stars
78 Ratings

Rated 5 stars by 91% of reviewers

Rated 4 stars by 6% of reviewers

Rated 3 stars by 3% of reviewers

Rated 2 stars by 0% of reviewers

Rated 1 star by 0% of reviewers

1-10 of 78 Reviews
Rated 5 out of 5
May 31, 2025
Trail bologna seasoning is excellent
It actually has more flavor than the summer sausage I make. But both are really good
Rated 5 out of 5
May 25, 2025
I have bought this seasoning in the past and it’s always good
Rated 5 out of 5
Feb 24, 2025
Best summer sausage ever!
Rated 5 out of 5
Jan 17, 2025
I’ve been making your Trail Bologna for several years. Without exception people who try it say it’s as good or better than anything they have ever had!
Rated 5 out of 5
Nov 21, 2024
It’s good at added 5 tbs of crushed cayenne pepper flakes I like it hot
Rated 5 out of 5
Nov 19, 2024
Bernie
Best sausage and Jerky spices!
Rated 5 out of 5
Aug 12, 2024
Trail mix
I like this mix I have purchased it in the past, Good stuff
Rated 5 out of 5
Jul 28, 2024
really good , maybe best i ever ate
Rated 5 out of 5
Jun 15, 2024
Great flavor
Rated 5 out of 5
May 21, 2024
Great stuff !!!
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10 Questions
Can you cook this meat?

These are the methods recommended for using the trail bologna seasoning.
1. Roll into logs (about 10" long and 2" in diameter). Roll back and forth to remove air. Preheat oven to 300°F. and place in oven for 1 hour or until internal temperature reaches 165°F. Remove and cool.

2. Stuff into fibrous or non-edible collagen casings (soak casings in warm water prior to stuffing) and place in refrigerator overnight. Preheat oven to 180°F. and place in oven or smoke in a smoker until internal temperature of the log reaches 165°F. Remove and cool.

How long do I soak casings?

Soak casings in warm water for 30 minutes prior to stuffing.

If you add high temperature cheese will there be enough casings to hold all ten pounds of meat and the added cheese?

Our High Temp Cheese will stay in chunks up to 400 degrees. So you may get a smaller amount of mixture into each casing.

What size are the casings? Diameter and length.

The kit contains a quantity of 20 - 1 1/2" x 12" Clear Fibrous Casings

What is the shelf life for the trail bologna kit?

Shelf life is one year from date of purchase, store in a cool dark dry location.

Can one of cured bologna kits be used to make jerky

Of course! You can use any flavor to make jerky or snack sticks. Just make sure to use the cure!

How long can the bologna stay in the refrigerator?

Since this is a cured sausage kit, it should be refrigerated and eaten within 2 weeks or be frozen for consumption at a later date.

Do you have to mix 20% pork or beef with your mix or can you use 100% straight venison?

Yes - our Backwoods Seasonings can be used on any type of meat, domestic or wild game. For any sausage, including turkey sausage, you would want a ratio of 80/20 meat to fat to make a juicy, tender sausage. We use pork fat here as we think it tastes best and does not take away from the flavor of the meat. But if you do not want to add pork fat you don't have to. You may want to add a binder such as soy protein or FREEbind just to help keep the sausage moist.

I am going to try to smoke my bologna and was curious what temperature i should set the smoker at and also which type of wood would you recommend?

To start, we would recommend smoking with either sawdust or wood chips. To smoke the perfect sausage, first start with a stuffed casing at room temperature. You'll then want to dry your sausage by placing the sausage in your smokehouse with the damper open at about 140-150 degrees F for one hour. The reasons for drying your sausage prior to smoking include: drying the sausage brings all the sausages to about the same temperature for an even smoke color, drying conditions the surface of the sausage to ready it to accept smoke, drying causes a skin to form on the outside surface of the sausage, drying gives the collagen casing strength to hold up during cooking and drying also attaches the casing to the sausage so as to avoid forming a fat layer between the sausage and the casing. Now you'll smoke the sausage. Smoking can be achieved by placing a pan of sawdust/chips in the smoker on the burner. The sawdust/chips must be soaked in water at least one hour. Soak in half the volume of water that you have sawdust/chips. (4 cups sawdust/2 cups water). Heat the smoker to approximately 170 degrees F. to ignite the sawdust/chips to achieve smoke. Close the damper to half open at this point. As the sawdust/chips burn, the water will evaporate and a dry heat will set in. The dry smoke will set the smoke in the sausage. After most of the sawdust/chips have burned, remove the pan from the smoker and let the pan cool for 5-10 minutes. After this time, fill the pan half full of water and return to the burner. Close the damper and turn the temperature to approximately 180-190 degrees F, this will cause a high humidity to cook the sausage. High humidity will cook the sausage very quickly as well as tenderize the casings; especially natural casings. High humidity also helps to cook the sausage without drying it out too much. Cook sausage until the internal temperature of 165 degrees F is reached. Proper cooling is important for the safety of the product as well as the desired look of the finished product. Remove the sausage from the smoker and place in cold water to stop the cooking process. The cold water will start the sausage cooling and keep the casing tender. Allow sausage to sit at room temperature for 30-40 minutes. Then place in the refrigerator. Do not place the sausage directly in the refrigerator. This could cause the sausage to sour and wrinkle. To view a printable version of the above, visit: http://cdn.lemproducts.com/downloads/smoking_sausage.pdf

Approximately how long should the trail bologna bake in the oven when in casing?

Cooking time will vary. As a guesstimate, it may take from 5 - 12 hours. this will depend upon the type and size of your casings used, humidity, if you do or do not crack your door, etc. You will want to cook your Trail Bologna to 165 degrees Farenheit.