- Sep 12, 2016
- 4
- 10
Hi all,
Originally posted this in the roll call forum but wanted some comments on what i should do to make the recipe a little less crumbly.
I adapted my own progressive recipe, so if anyone has any recommendations here is what I did:
Bologna "Base" Recipe:
5# Ground Beef
7.5 tsp TQ
1 tsp Onion Pwdr
1 tsp Garlic Powder
1 cup NFDM
1 tbsp Cultured Buttermilk
I used 2 lbs to stuff a couple LEM 1-1/2" fibrous casings and then added the below to make a Summer Sausage base:
Summer Sausage Recipe:
3# Bologna "Base"
1 tsp coarse ground Pepper
1 tsp Mustard Seed
1 tsp Fennel Seed
1/2 tsp Cayenne Pwdr
Again stuffed 2 lbs into a pair of 1-1/2" fibrous casings and then with the last pound, I added 1/2 cup chopped fresh jalapeno from the garden and about 3/4 cup of sharp white cheddar (shredded).
Jake
Originally posted this in the roll call forum but wanted some comments on what i should do to make the recipe a little less crumbly.
I adapted my own progressive recipe, so if anyone has any recommendations here is what I did:
Bologna "Base" Recipe:
5# Ground Beef
7.5 tsp TQ
1 tsp Onion Pwdr
1 tsp Garlic Powder
1 cup NFDM
1 tbsp Cultured Buttermilk
I used 2 lbs to stuff a couple LEM 1-1/2" fibrous casings and then added the below to make a Summer Sausage base:
Summer Sausage Recipe:
3# Bologna "Base"
1 tsp coarse ground Pepper
1 tsp Mustard Seed
1 tsp Fennel Seed
1/2 tsp Cayenne Pwdr
Again stuffed 2 lbs into a pair of 1-1/2" fibrous casings and then with the last pound, I added 1/2 cup chopped fresh jalapeno from the garden and about 3/4 cup of sharp white cheddar (shredded).
Jake