Emulsify

[Promise1]

I ask this on another thread but will ask it here also.Does anyone have any knowledge about how to emulsify meat for making bolonga.Im making it out of a mixture of deer,beef,and pork.I am looking for the fine texture like store bought bolonga.
Thanks

 

[SmokinAl]

You can do it in a food processor, but it is a real pain in the butt.
I used to do it for hot dogs & bologna, but now I just run the meat thru the smallest plate on a second grind & it is just as good. At least we think it is.

Al

 

[oddegan]

What Al said. That's exactly how I do it.

 

[foamheart]

Make sure that meat is cold too!

 

[ab canuck]

I am also wondering, I have tried the double grind on the fine plate, it works, probably could use a third for some stuff. We tried the food processor this spring to do a mortadella but was unhappy with its turn out. I think we may have rushed the process a bit. I will try it again as a buffalo chopper is just not in my budget lol.

 

[jimmyinsd]

You can do it in a food processor, but it is a real pain in the butt.
I used to do it for hot dogs & bologna, but now I just run the meat thru the smallest plate on a second grind & it is just as good. At least we think it is.
View attachment 370320

Al

Al.. that is beautiful.

 

[LanceR]

Hey, Promise! Where do you live? It's a long shot but I'm a half hour north of Winston-Salem, NC and if you
are nearby I have both 14" and 18" Hobart choppers that'll make short work of meat batter (AKA emulsified meat).


Lance