1st time making Mortadella

Discussion in 'Sausage' started by big casino, 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

    [​IMG]

    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
     
  2. rdknb

    rdknb Master of the Pit OTBS Member SMF Premier Member

    Looks good from where I am sitting
     
  3. Thanks, it does taste good, I just thought since everything I read about it described it as bologna that it would taste like bologna..
     
  4. Looks good!

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

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

    -Salt
     
  6. I read about the pistachio's but I didn't want to brave that for the 1st time...
     
  7. africanmeat

    africanmeat Master of the Pit OTBS Member

    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.  [​IMG]  now spill the recipe that you used[​IMG]
     
  8. sure!

    [​IMG]
     
  9. africanmeat

    africanmeat Master of the Pit OTBS Member

    Thanks
     
  10. bakerboy7

    bakerboy7 Smoke Blower

    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.
     
  11. sprky

    sprky Master of the Pit OTBS Member

    OMG what a wonderful job you did on the Italian Bologna.[​IMG]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
  12. fishwrestler

    fishwrestler Smoking Fanatic Staff Member Moderator OTBS Member

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

    Thanks for sharing

    Robert
     
  13. scarbelly

    scarbelly Smoking Guru OTBS Member

    That looks awesome - Thanks for posting the recipe - what book is that from 
     
  14. couger78

    couger78 Smoking Fanatic

    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. [​IMG]

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



    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
     
  16. couger78

    couger78 Smoking Fanatic

    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
     
     
  17. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Great job with the Mortadella, it looks amazing!
     
  18. shoneyboy

    shoneyboy Master of the Pit OTBS Member

    Great looking Mortadella......[​IMG]
     
  19. fpnmf

    fpnmf Smoking Guru OTBS Member

    Fl
    Looks delicious!!

      Craig
     
  20. 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 [​IMG]
     

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