Bologna
- Thread starter dacdots
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dgross
Meat Mopper
Yum yum! I can hear the bread, mayo, and fresh black pepper calling :lol: . Do you have this recipe listed or is it a family secret 8) ? Thanks in advance, Daun
GERMAN BOLOGNA
Ingredients for 10 lbs
7 lbs lean beef
3 lbs pork butts
1 tps. ground white pepper
3 Tb. ground mustard
1 Tb. ground celery
1 tps. ground nutmeg
1 tsp. ground coriander
1 tsp. garlic powder
4.5 Tb. powdered dextrose
2 cups dried powdered milk
2 cups ice water
2 lever tsp.Instacure #1
4 Tbs.salt
I used ground beef[hamburger] and about 20% ground venison burger.Whatever you use it needs to be ground through a 3/16 grinder plate.Mix all ingrediants in a blender and add to meat,mix well adding water as necessary to to keep mixture wet.A good rule is if you take a handfull of meat in your hand and close your hand the meat should squish out between your fingers.Stuff into any size casings you like,I use 5 inch casings,.Allow bologna to hang at room temp untill casings are dry to the touch.Place into a preheated smoker or smokehouse at 165 degrees until the internal temp of the meat reaches 150 degrees.This will take some time, the bigger the casing you use.It took mine 18 hours to cook.Remove bologna and cool with a cold water shower until the internal temp drops to 90 degrees.Allow to sit at room temp for a couple hours than refridgerate or freeze,enjoy.Now I like things a little spicey so I uped the spices by 1/3 except for the salt and dextrose.
Ingredients for 10 lbs
7 lbs lean beef
3 lbs pork butts
1 tps. ground white pepper
3 Tb. ground mustard
1 Tb. ground celery
1 tps. ground nutmeg
1 tsp. ground coriander
1 tsp. garlic powder
4.5 Tb. powdered dextrose
2 cups dried powdered milk
2 cups ice water
2 lever tsp.Instacure #1
4 Tbs.salt
I used ground beef[hamburger] and about 20% ground venison burger.Whatever you use it needs to be ground through a 3/16 grinder plate.Mix all ingrediants in a blender and add to meat,mix well adding water as necessary to to keep mixture wet.A good rule is if you take a handfull of meat in your hand and close your hand the meat should squish out between your fingers.Stuff into any size casings you like,I use 5 inch casings,.Allow bologna to hang at room temp untill casings are dry to the touch.Place into a preheated smoker or smokehouse at 165 degrees until the internal temp of the meat reaches 150 degrees.This will take some time, the bigger the casing you use.It took mine 18 hours to cook.Remove bologna and cool with a cold water shower until the internal temp drops to 90 degrees.Allow to sit at room temp for a couple hours than refridgerate or freeze,enjoy.Now I like things a little spicey so I uped the spices by 1/3 except for the salt and dextrose.
Actually I did not smoke these because I used regular red bologna casings which will not take smoke.Last year I made my own casings from muslim cloth so they would take smoke but I didnt like the way the muslim worked.I got good smoke penetration with about 6 hours of smoking however.I cut the 9 lbs casings after the bologna was cooked into thirds and froze them.When I thaw one to eat I will put it on the smoker and get my smoke flavor then.Now I would say you colud use a casing that will take smoke and get your smoke flavor while the bologna was cooking in the smoker.Any way you look at it the bologna taste great,I will be making more every year.I used oak and hickory last year.
So, they are good even without smoking them? Are the ones in the deli smoked? Also, when you call for 1 Tb. of celery, is that celery salt, celery seed or actual celery? I'm assuming celery seed.
Thanks for the pictures and recipe.
I always wanted to make some but when I have in the past the meat turns out "gritty" do you know why that would be?
I always wanted to make some but when I have in the past the meat turns out "gritty" do you know why that would be?
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