Im trying to duplicate a ring bologna recipe from 50 yrs ago that has been lost in time. Some ingredient is missing and I cant put my Finger on it. What do yall use to spice things up?

What do you have so far?

What do you have in it now??? I make my baloney using a commercial seasoning mix I buy from a supplier. If you list what you are already using. Might be able to plug in a something your leaving out.

Mac

Half and half deer and pork
Dry milk
Brown sugar
Coriander
Salt
Pepper
Garlic
Ground celery
Cure #1
Im considering marjoram

White pepper and nutmeg

Nutmeg is a component of Bratwurst, or at least the nutmeg "cover", called mace, either can't hurt and might be the taste your looking for...otherwise it looks like you covered all the basics

Ground mustard and/or mustard seeds, in all mine.

You might be doing something different in the fermentation process than the bologna you are trying to copy. Do you know how long and how the ring bologna you like was fermented?

Keith

I don't know anything about ring bologna but I know cooking and I see the ingredient coriander... try a small batch with about ten times the amount of coriander you been using and see if thats the taste you were looking for.

Find the fresh / strong stuff from the amish type store not generic plastic bottles from the dollar store.

I have Mccormick brand coriander and it is strong.
Grand,a used it in home made ravioli.

You might take a look at the Butcher’s Block Market website. I’ve never used their ring bologna recipe but have had really good success with their snack stick, sausage, and brat mixes.

Paprika and nutmeg

I've never made bologna with my Grandfather (who was a German butcher) or by myself without it. Grandpa said it just didn't add color but also a certain background flavor. This could be what your taste buds are missing.

If you figure it out please let us know

Thanks guys. Ill try some of these in the next batch.