ALL BEEF BOLOGNA, AND A THANK-YOU

[Makkara]

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.

 

[chopsaw]

That looks perfect . Nice work there bud .

 

[JLeonard]

have mercy. That is a beautiful Arkansas round steak!
Jim

 

[smokerjim]

Looks excellant, thanks for sharing

 

[SmokinEdge]

Looks perfect. Nice work. That juicer sure does a nice job emulsifying.

 

[SmokinAl]

Good looking bologna!
I use those red casings too!
You can really stuff them tight!
Al

 

[checkdude]

Great looking bologna! One of few I have not made yet. Looks perfect to me.

 

[Brokenhandle]

It looks really good! Definitely alot learned here as far as I'm concerned as well!

Ryan

 

[bauchjw]

Looks awesome! Great job!

 

[Sven Svensson]

Very impress! What brand of grinder is that?

 

[Makkara]

Very impress! What brand of grinder is that?

Champion juicer

 

[Jimbo9414]

Champion juicer

I finally found an affordable Champion juicer, any tips for the emulsification process? Thanks.

 

[Makkara]

Roll your COLD mince into large cigar shapes, and feed with stomper. I also spray all interior juicer parts with pan coating.

 

[Danblacksher]

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?

 

[pushok2018]

Amazing looking bologna! Nicely done. I too use Champion juicer to emulsify meet for hot dogs and type of bologna sausages.... Much easier and less messy then food processor....

 

[DougE]

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?

4.6 in x 24 in Fibrous Red Bologna Casing

The perfect sized fibrous casings for making a traditional bologna lunch meat. Fully stuffed dimensions are 4.6" by 24", which gives you about 10 lb total capacity per casing.

waltons.com

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.