1st time making Mortadella

big casino

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Pennsylvania, North of the "Burgh"

• Jan 8, 2012

• #1

I was attracted to this project pretty much due to the big cubes of forbidden fat laced with in it, and since it was described as a bologna, I figured how could you go wrong

now since I never have tasted Moradella b4, I really had nothing to go by as the what it "should" taste like. but when I told and Italian guy I work with I was making it he got excited about it'

Bologna? not the kind of bologna flavor I expected, but this is the basis of where bologna came from, I think it tastes like a cross between Ham and Bologna

I only have a picture of the finished product, It was too late  to take pics when I started to grind up the pork butt, and I hand cut the cubes of back fat, and I just wanted to get it ground, mixed, and  stuffed  and into the fridge friday night so I could get it smoked yesterday, the 4" round took longer to reach my IT of 155 than I expected

Thanks for looking,

Harry

 

rdknb

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• Jan 8, 2012

• #2

Looks good from where I am sitting

 

big casino

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• Jan 8, 2012

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Thanks, it does taste good, I just thought since everything I read about it described it as bologna that it would taste like bologna..

 

sausageboy

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• Jan 8, 2012

• #4

Looks good!

If it doesn't taste anything like American bologna....that's a good thing! IMHO!! LOL

 

graystratcat

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• Jan 8, 2012

• #5

Great job BC!  Looks perfect!  Don't know if you ran across any recipes that included pistachios, but that's another variation.

-Salt

 

big casino

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• Jan 8, 2012

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I read about the pistachio's but I didn't want to brave that for the 1st time...

 

africanmeat

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• Jan 8, 2012

• #7

Harry it looks amazing the color Very similar to mortadella just it is  smaller. the mortadella taste like a creamy ham with pieces of fat melting in your Mouth with a hint of w pepper and garlic.

 well done. 

 now spill the recipe that you used

 

big casino

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• Jan 8, 2012

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sure!

 

africanmeat

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• Jan 8, 2012

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Thanks

 

bakerboy7

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• Jan 8, 2012

• #10

Great looking Mortadella! You won't be sorry with adding pistachios.
Thanks for the info on the butcher. Looks like they have a nice operation.

 

sprky

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• Jan 8, 2012

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OMG what a wonderful job you did on the Italian Bologna.

exactly like I remember.  I have not seen nor had any since I left Italy. I sure do miss them bologna Sammie's mama Rosa made for me, He** I miss every thing she made. Thanks for making that and bringing back the great memories. 

 

Last edited: Jan 8, 2012

fishwrestler

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• Jan 8, 2012

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Looks fantastic, I think you have just added 1 more thing to my sausage bucket list.

Thanks for sharing

Robert

 

scarbelly

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• Jan 8, 2012

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That looks awesome - Thanks for posting the recipe - what book is that from 

 

couger78

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• Jan 8, 2012

• #14

Nice looking Mort!

I love a good mort as does the wife.

I debated whether to make the mort or the basic bologna. I went with bologna as some in our household cant get past the visible hunks of white fat in mort. 

I'll probably make mort next time—although only a 5 pounder. Key is good studding of the fat, whole black peppercorns and pistachios.

Unlike bologna, i prefer mort thinly sliced.

A little provolone, a few slices of mort, some Peperoncini, crusty bread, some wine....awesome snack or lunch!

- Kevin

 

big casino

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• Jan 8, 2012

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Scarbelly said:

That looks awesome - Thanks for posting the recipe - what book is that from 

Click to expand...

Rytek Kutas great sausage recipe and meat curing  the 4th edition
 

Fishwrestler said:

Looks fantastic, I think you have just added 1 more thing to my sausage bucket list.

Thanks for sharing

Robert

Click to expand...

get ready for another long day of smokin Robert, altho when I make it again I will smoke to 135 and then I will poach it to the IT of 155 should help it go faster

 

couger78

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• Jan 8, 2012

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Big Casino said:

get ready for another long day of smokin Robert, altho when I make it again I will smoke to 135 and then I will poach it to the IT of 155 should help it go faster

Click to expand...

Indeed! The 8.5lb chub of bologna I recently made would've taken many hours to finish (reach IT) in the smoker. So I did 2-3 hours of smoke, then about 70 minutes in the poacher to bring it to the final temp (done!). Smaller chubs rarely take longer than 30 minutes in the hot bath.

- Kevin
 

 

SmokinAl

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• Jan 8, 2012

• #17

Great job with the Mortadella, it looks amazing!

 

shoneyboy

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• Jan 8, 2012

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Great looking Mortadella......

 

fpnmf

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• Jan 8, 2012

• #19

Looks delicious!!

  Craig

 

big casino

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• Jan 8, 2012

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Thanks guys the more I sample this sausage the more I like it, I was enjoying messing up a few slices now and then as I was slicing it up