baloney lover
Newbie
- Jan 10, 2013
- 3
- 10
OK, here's one recipe. This makes a relatively small batch, though still expensive unless you can get some "speed beef" freshly killed along the highway. The recipe just calls for "meat". Beef would be good, but if you plan to use really lean meat like venison, I think I would substitute a pound or two of lean pork butt or shoulder for an equal amount of the venison.
USE YOUR GOOD JUDGMENT!!! IF SOMETHING LOOKS WRONG TO YOU ABOUT THIS RECIPE, DON"T USE IT!!! YOUR MILEAGE MAY VARY AND YOU ARE ON YOUR OWN. I MAKE NO PROMISES AS TO THE QUALITY OR FITNESS FOR CONSUMPTION OF THIS RECIPE!!! I HAVE NOT MADE ANY BOLOGNA MYSELF USING THIS RECIPE.
15 lb ground meat (see instructions for adding ingredients below)
6 tablespoons salt
2 tablespoons meat cure (type not specified, use your good judgment based upon what the maker instructs)
1-1/2 tablespoons mustard seed
2 teaspoons red pepper flakes
2 teaspoons black pepper
1 tablespoon coriander
1 teaspoon mace
Distribute the ingredients over the meat before grinding the firtst time
Grind, add one pint of water and grind again. 3/16" plate is about right.
Stuff in casings and smoke 6 to 8 hours
After smoking, cook 25 minutes at 170°F water temperature. Don't overcook or allow to get hotter than 170°F or you will see things like loose skins and fat separation under the skin.
Just some other notes:
"Ring" casings average about 1-1/4 to 1-1/2 inch diameter. I've seen all different finished "ring" diameters, up to about 10 inches.
Lately, we have been using 2" diameter straight casing and making the bolognas about 16 inches long (using a different recipe) The only reason for doing this instead of rings is to make storing easier in the freezer; stacked like cordwood instead of a loose pile of randomly-arranged rings. Vacuum-sealed and deep-frozen, they are good for about a year.
I usually see synthetic casings, not animal gut. The ability of the bologna to "take" the smoke may be different depending on whether you use animal casing or synthetic, so the smoke time may need adjustment. Synthetic casings are more convenient as they are consistent in size and - being dry when received - can be stored longer.
I don't know what the fellow who gave me this recipe used for smoke fire wood. Use your favorite type. We use black birch, cut fresh.
You may need to adjust the water amount added to the meat to get the proper consistency for stuffing.
Tying the ends of the rings or sticks seems to work best using loosely-twisted cotton twine about 1/8 to 3/16 inch diameter. Make the knots tight. The knots in the cotton twine stay tighter and don't tend as much to slip off the casing. Trust me, you do NOT want to be picking up your bologna rings off the smokehouse floor after the knots slipped off the tied ends of the casings because you used the wrong type of cord. The commercial outfits use crimped wire on the ends of their bolognas.
Jack
USE YOUR GOOD JUDGMENT!!! IF SOMETHING LOOKS WRONG TO YOU ABOUT THIS RECIPE, DON"T USE IT!!! YOUR MILEAGE MAY VARY AND YOU ARE ON YOUR OWN. I MAKE NO PROMISES AS TO THE QUALITY OR FITNESS FOR CONSUMPTION OF THIS RECIPE!!! I HAVE NOT MADE ANY BOLOGNA MYSELF USING THIS RECIPE.
15 lb ground meat (see instructions for adding ingredients below)
6 tablespoons salt
2 tablespoons meat cure (type not specified, use your good judgment based upon what the maker instructs)
1-1/2 tablespoons mustard seed
2 teaspoons red pepper flakes
2 teaspoons black pepper
1 tablespoon coriander
1 teaspoon mace
Distribute the ingredients over the meat before grinding the firtst time
Grind, add one pint of water and grind again. 3/16" plate is about right.
Stuff in casings and smoke 6 to 8 hours
After smoking, cook 25 minutes at 170°F water temperature. Don't overcook or allow to get hotter than 170°F or you will see things like loose skins and fat separation under the skin.
Just some other notes:
"Ring" casings average about 1-1/4 to 1-1/2 inch diameter. I've seen all different finished "ring" diameters, up to about 10 inches.
Lately, we have been using 2" diameter straight casing and making the bolognas about 16 inches long (using a different recipe) The only reason for doing this instead of rings is to make storing easier in the freezer; stacked like cordwood instead of a loose pile of randomly-arranged rings. Vacuum-sealed and deep-frozen, they are good for about a year.
I usually see synthetic casings, not animal gut. The ability of the bologna to "take" the smoke may be different depending on whether you use animal casing or synthetic, so the smoke time may need adjustment. Synthetic casings are more convenient as they are consistent in size and - being dry when received - can be stored longer.
I don't know what the fellow who gave me this recipe used for smoke fire wood. Use your favorite type. We use black birch, cut fresh.
You may need to adjust the water amount added to the meat to get the proper consistency for stuffing.
Tying the ends of the rings or sticks seems to work best using loosely-twisted cotton twine about 1/8 to 3/16 inch diameter. Make the knots tight. The knots in the cotton twine stay tighter and don't tend as much to slip off the casing. Trust me, you do NOT want to be picking up your bologna rings off the smokehouse floor after the knots slipped off the tied ends of the casings because you used the wrong type of cord. The commercial outfits use crimped wire on the ends of their bolognas.
Jack
