Here's my first go in the New Year at making Bologna. I've had many requests form the boys to make some—but I wanted to make something UNLIKE the smooth pink stuff one now finds in the supermarkets. I remember year ago getting a 'courser-textured' stronger-flavored bologna from our local butcher shop that you had to 'peel' each slice before eating. Good stuff. Made great fried bologna sandwiches! So here we go...
Cubed the 5lbs of pork and prepped to grind:
Used a 4.5mm plate the first time through:
I then added the 5lbs of lean ground beef to the pork:
I dissolved the cure and kosher salt into 8 oz of water & then added it to the meat:
Mixed in the solution well and let the mixture sit overnight in the fridge:
Next day, I added all the spices and dissolved the SPC and nonfat dry milk in water and pour the solution into the meat & spice mixture:
The mixture really had a nice aroma. So much so that it attracted the attention of my kitchen helper...
Casings soaking in warm water while I prep to regrind the meat mixture through a finer plate:
Using a extra-fine (3.0mm) grinding plate for the final grind. This is a slow process as the meat paste gets sticky and is a challenge sometimes to get the paste through the grinder. STILL, it is a quicker process than doing the emulsification way with a processor.
Had enough meat to fill one large chub (a little over 8.5lbs), and limited the length so it fit my poacher; and with the leftover I filled two ring casings:
Prepping the smoker: got the smoker up to 110° and hung the chubs with NO smoke for the first 60-90 minutes to dry:
I began applying smoke for the next three hours. Two hours in:
Time to pull from the smoker and prep for the poacher:
I heated the water in the poacher to 165° and plopped the big boy into the hot bath. It was soon joined by other two smaller chubs:
The smaller chubs reached the desired IT (155°) in about 30 minutes, while the larger chub will continue to stay in the hot bath. I pulled the smaller rings, ice-bathed for a quick cool, and let them bloom:
Money shot of the smaller rings. Very tasty little cracker-sized rings of bologna:
Two hours later, the Big Boy reaches 155° so out it comes & into an ice bath. Letting it bloom:
Slicing the chub into 'serving slices':
Sliced and ready to pack up or fry & eat!
SAMPLE TIME: I took a batch of my uneven slices and fried 'em up. Very tasty! Not nearly as overly-salty or mushy as the store-bought stuff. Pan full of Bologna Pac-Men:
Great way to start the New Year!
Edited by Couger78 - 1/3/12 at 1:06pm