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Mortadella: 'Fancy' Italian Bologna - Page 3

post #41 of 53
Thread Starter 

Thanks for all the nice comments, everyone.

 

If you've written down the recipe,please pay attention to the comment below with regards to cure & food-safety.

I've since added this note to to the posted recipe.

 

thanks

 

Kevin

-----------------------------------------------------------------------------------------------------------------------

 

NOTE: ***Cure amount is on the low side in this recipe. Cure is added for texture and color ONLY.

This sausage is meant to be cooked thoroughly at a higher temp (165°), NOT smoked.

If one wishes to smoke it, the cure amount needs to be adjusted per meat weight in the proper proportion (1 level teaspoon of cure should be used for every 5 lbs. of meat)

post #42 of 53

Great Info Kevin,  thumb.gif

post #43 of 53

Bravo!  This is really outstanding!

post #44 of 53
Thread Starter 

I found a recipe using mortadella that I'll try this weekend! sausage.gif

 

I've an 8lb pork loin in the fridge & plenty of mort on hand.

 

"Mortadella-Stuffed Pork Loin with Rosemary-Roasted Potatoes"

 

http://www.epicurious.com/recipes/food/photo/Mortadella-Stuffed-Pork-Loin-with-Rosemary-Roasted-Potatoes-107808

 

We'll see how close my results come to this photo...biggrin.gif

 

-Kevin

 

"107808.jpg

post #45 of 53

Now when you say divid the fat into two groups..... the fat you are talking about is the 0.5lbs correct?

 

Also, would love to see a picture of that Kirby Bucket Mixer and maybe instructions on how to make that Kirby Cannon. drool.gif

post #46 of 53
Thread Starter 
Quote:
Originally Posted by Forkin Pork View Post

Now when you say divid the fat into two groups..... the fat you are talking about is the 0.5lbs correct?

 

Also, would love to see a picture of that Kirby Bucket Mixer and maybe instructions on how to make that Kirby Cannon. drool.gif

Half the fat got cubed; the rest was ground into the meat paste. Sorry for not being clear on that. Of course, one could just cube it all and just have 'more' visible fat cubes in each slice. Shouldnt alter the flavor a bit.

 

Kirby Bucket mixer:

bucket01_sml.jpg

 

Mixing Blade in place:

bucket_blade_sml.jpg

 

Loaded up:

brats_bucket_sml.jpg

 

About ten pounds of pre-kielbasa goodness inside...

bucket_full_sml.jpg

 

Top on & Power applied:

brats_drill_sml.jpg

 

All mixed & ready to go in about 30-35 seconds...

bucket_meat_sml.jpg

 

Clean-up is real quick and easy too. It all disassembles readily, and there are no tiny nor hard-to-reach parts to clean.

Check out Nepas' thread "My Meat mixer" as he really breaks down all the parts & how it all works together.

 

- Kevin

 

post #47 of 53

once again great job, Kevin thanks for the link to the bag seal web site.

tom

post #48 of 53

Great post and great looking Mortadella.  I remember eating it as a kid and now the whenever I see it in the stores its missing the pistachios, which to me is one of the things that make it so good.

post #49 of 53
Thread Starter 

My family has been hitting me up for MORE mortadella!

I should probably start scouting out the ingredients and do the mandatory prep work to whip out another big batch!

post #50 of 53
HEY !!!!!! Where you been ???? Anyway, glad you found your way back...
post #51 of 53

great job on that,,,nice work

post #52 of 53
Quote:
Originally Posted by Couger78 View Post
 

My family has been hitting me up for MORE mortadella!

I should probably start scouting out the ingredients and do the mandatory prep work to whip out another big batch!

I finally got all the ingredients together and will be making a 10 pound batch very soon.  I'm going to stuff it into a 4 7/8" red bologna casing that I got from The Sausage Maker.  Hope mine come out looking as good as yours.th_dunno-1[1].gif

post #53 of 53
Quote:
Originally Posted by Bassman View Post
 

I finally got all the ingredients together and will be making a 10 pound batch very soon.  I'm going to stuff it into a 4 7/8" red bologna casing that I got from The Sausage Maker.  Hope mine come out looking as good as yours.th_dunno-1%5B1%5D.gif


I got me some of the casings too, Im gonna try as well.

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