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
Thanks for looking, the taste is great. I may drop salt down .2% for next time.
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
Thanks for looking, the taste is great. I may drop salt down .2% for next time.