Emulsify

Discussion in 'Sausage' started by dacdots, Jan 17, 2006.

  1. dacdots

    dacdots Master of the Pit OTBS Member

    I ask this on another thread but will ask it here also.Does anyone have any knowledge about how to emulsify meat for making bolonga.Im making it out of a mixture of deer,beef,and pork.I am looking for the fine texture like store bought bolonga.Thanks,David
     
  2. bearswoodshop

    bearswoodshop Fire Starter OTBS Member

    Well, my first emulsified or as I call it (meat paste) came about when trying to stuff slim jim type casing right off the grinder (after spraying silicone on everything inside the grinder), what a mess.
    I think if you run the meat through about 3 times ( 4.5 mm plate) it should come out emulsified, or paste like. Bologna seems to have a high fat, moisture content and that may help with the emulsified texture. Are you adding soy protien to help retain the moisture? I would like to try this myself David, keep us posted. BEAR
     
  3. dutch

    dutch Smoking Guru Staff Member Administrator Group Lead OTBS Member SMF Premier Member

    You could try puting it in a Food Processer (in batches of course)and blend it all together.
     
  4. cheech

    cheech Master of the Pit OTBS Member

    I have heard of the food processor way as well.

    There was at one point in time some attachment for a kitchen aid mixer that was supposed to work for this too.
     

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