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Botched Bologna with DanView - Page 2

post #21 of 33
Quote:
Originally Posted by Couger78 View Post

 

I've decided in the future to no longer use a food processor to emulsify the meats I'm using for franks, fine-ground wurst & the like, but instead doing a second ultra-fine grind (3.0mm) after I've mixed the initial ingredients & had them rest for a while. Much easier, no additional liquid to add, less mess= less clean-up, and I've been quite happy with the results= smooth, even texure.

Bologna is next on the list!

 

—Kevin
 

 


I've also given up on emulsifying meat or until I get a bowl chopper, and that ain't going to happen. It's just to much work and and the extra clean up isn't worth it.

 

Kevin if you mix in the ingredients and grind again, isn't the meat extremely difficult to get through the grinder? Or are you just adding the salt and spices,grinding, then mixing it to develop the bind.

 

I made the mistake once to try and regrind after the bind was developed, what a mess. I ended up freezing the sticky mass on cookie sheets then regrinding in a almost frozen state, which worked pretty good.

post #22 of 33
Quote:
Originally Posted by SmokinAl View Post

That's some great looking bologna!

 

                            thumb1.gif


What Al said!

 

post #23 of 33

I'd eat it. It looks great. It looks like meat instead of paste.

post #24 of 33
Quote:
Originally Posted by DanMcG View Post

I've also given up on emulsifying meat or until I get a bowl chopper, and that ain't going to happen. It's just to much work and and the extra clean up isn't worth it.

 

Kevin if you mix in the ingredients and grind again, isn't the meat extremely difficult to get through the grinder? Or are you just adding the salt and spices,grinding, then mixing it to develop the bind.

 

I made the mistake once to try and regrind after the bind was developed, what a mess. I ended up freezing the sticky mass on cookie sheets then regrinding in a almost frozen state, which worked pretty good.


Dan, I found it a bit challenging at times to keep feeding the mass of sticky meat paste down the grinder's feed tube, but overall, it was still easier and faster than the multi-step procedure of doing smaller batches in the processor while adding ice/ice water until the desired consistency was reached.

 

Here's the 2nd grind (3mm) on my last batch. It came out very smooth and even. A very nice texture that'll work well with bolognas, franks & the like:

BOCK_2ndGrind_lg.jpg

BOCK_mixed_lg.jpg

 

Before: Doing smaller multiple batches in the processor. Getting the right consistency was difficult. too much water & it becomes gluey. Too much processing, it gets rubbery. Plus it takes easily 2x as long than just a 2nd fine grind...

makin_meatpile.jpg

 

post #25 of 33

Sure looks good to me!

And thanks for the tip Kevin!!

 

sausage.gif

post #26 of 33
Thread Starter 

That looks perfect Kevin!

post #27 of 33

great job look supurb

post #28 of 33

Thanks, Kevin.  I have been doing the second grind also. Difficult to feed but with work it can be done.  Maybe not the perfect texture, but close enough for me and a lot less hassle than the food processor. Knowing that someone with your experience is also doing it makes me feel more comfortable.

 

Good luck and good smoking.

post #29 of 33

Looks super to me too!  

 

Dangit....my list keep getting longer and longer......

post #30 of 33

Looks-Great.gif Is it the ring recipe?

post #31 of 33
Thread Starter 
Quote:
Originally Posted by michael ark View Post

Looks-Great.gif Is it the ring recipe?



 

Here you go Michael. http://lpoli.50webs.com/index_files/Bologna.pdf

 

I omitted the sodium erythorbate since I was going to wait a couple days to smoke it. I also omitted the liver and had intended to grind up some bacon to substitute but forgot about that as well. I did add 1 tbsp of cracked black pepper to it.

post #32 of 33


great lookin' bolonga joel.......
 

Quote:
Originally Posted by nepas View Post

This is where a hobart buffalo chopper comes in handy if ya have a spare $1,700 sitting around.

 

Looks good


that or a robot coupe......

R-2-Dice-Ultra_lg.jpg
 

 

post #33 of 33

Thank you kind sir.yahoo.gif

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