ALL BEEF BOLOGNA, AND A THANK-YOU

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Makkara

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Original poster
SMF Premier Member
Oct 1, 2021
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This post is way overdo. I have gleaned so much information from the incredible sharing minds on this forum. THANK-YOU.
My back-round is in the grocery industry. I know my way around a butcher's block. After we purchased a market, I was the relief cutter when my cousin took a vacation.
Before my retirement, I had only hot or cold smoked salmon/sturgeon. Finding this forum has opened up an incredible and rewarding hobby.
I now have produced.....
Jalapeno sticks, elk sticks, deer sticks, antelope sticks
Smoked Kielbasa, Italian sausage, Polish sausage
Potato sausage
Breakfast sausage, hot and mild
Smoked Brisket
Pulled pork
Emulsified hot-dogs. All beef, all pork, antelope, and elk
Emulsified bologna. Pork/beef, and all beef
Bacon jam
Capicola
Ginger salumi
Spanish chorizo
Bresaola
Lonzoni
Lomi
Salmon snack sticks

And more that I can't recall.
So here is my first attempt at paying it forward....

ALL BEEF BOLOGNA

Using a recipe based from cougar 78

BOLOGNA
makes 10 lbs -can be ring or large chub

5 LBS (2.27kg) PORK SHOULDER (trim to lean; <15% fat)
5 LBS (2.27kg) BEEF CHUCK (trim to lean, <15% fat)
66g Kosher Salt (1.7% salt ) *Normal: 1.8-2.2%; 2%=80 grams
85g Non Fat Dry Milk (= 44g sugar)
36g Dextrose (+44g = 80g sugar; 1.77%)
12g Cure#1 (11.32g = 6.25%)
7.0g Pepper (white, preferred) freshly-ground
6.0g Paprika
4.5g Nutmeg, freshly-ground
3.0g Garlic powder
2.0g Allspice
2.0g Coriander, freshly-ground
1-1/2 cups Ice water



I like all my recipes in metric, so here is mine.
80/20 meat, you decide what it is
1.85% SALT
1.8% NFDM
.8% DEXTROSE
.15% WHITE PEPPER
.15% SMOKED PAPRIKA
.1% NUTMEG
.06% GARLIC POWDER
.04% ALL SPICE
.04% CORRIANDER
6.7% h20

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Thanks for looking, the taste is great. I may drop salt down .2% for next time.
 
It looks really good! Definitely alot learned here as far as I'm concerned as well!

Ryan
 
Roll your COLD mince into large cigar shapes, and feed with stomper. I also spray all interior juicer parts with pan coating.
 
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Looks amazing and I want to try it. Can you tell me the process? I have made sausages, but how do you get the meat that texture, and where do you get the wrapper?

You can emulsify using a food processor after grinding by doing it in batches, adding chipped ice to keep the batter from getting too warm. It can also be done by running through a fine plate a few times, but I believe the texture will be a little coarser than emulsified.
 
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