Emulsify!

[PapaRed]

Reading a recent "Trail Bologna" thread brought back memories of our many RV trips to Holmes County Ohio, visiting Amish country, cheese, and Troyer's Trail Bologna (even attempted to purchase some on line, but stores do not ship in hot weather) so am seriously considering attempting to clone the recipe. Understand bologna, like hot dogs must be emulsified, but that can be accomplished with a food processor. Have even read that the 3-pass through the small grinder plate will produce similar results.
The bosses food processor is off limits, so another BBQ purchase seems inevitable.
Is there a recommended food processor for making bologna?
Is there a good source for procedures, do's and don'ts?

 

[Gonna Smoke]

Eric SmokinEdge was a big help for me as I just made hotdogs for the first time and the texture turned out pretty good. One pass through the ⅜" (10mm) plate followed by 2 passes through the ⅛" plate worked for me. I made sure the meat was COLD, as in almost frozen solid but not quite. Then back in the freezer between each grind to keep it there. I added in the spices after the first grind through the small plate and mixed thoroughly by hand. Back in the freezer for a few and then the final grind.

I'm getting ready to try bologna for the first time and this is the same technique I'll use. I don't think you need any new equipment, but who doesn't love new stuff?

 

[SmokinEdge]

Sounds fun. I’ll call shotgun on this one. In for the ride.

 

[PapaRed]

Thanks, Charles! Good informative instructions. Please include your experience. Will take your advice on buying "more sausage stuff" as stated by SWMBO!

 

[SmokinEdge]

Reading a recent "Trail Bologna" thread brought back memories of our many RV trips to Holmes County Ohio, visiting Amish country, cheese, and Troyer's Trail Bologna (even attempted to purchase some on line, but stores do not ship in hot weather) so am seriously considering attempting to clone the recipe. Understand bologna, like hot dogs must be emulsified, but that can be accomplished with a food processor. Have even read that the 3-pass through the small grinder plate will produce similar results.
The bosses food processor is off limits, so another BBQ purchase seems inevitable.
Is there a recommended food processor for making bologna?
Is there a good source for procedures, do's and don'ts?

Charles has you covered. And most trail bologna is not really emulsified but rather triple ground or sometimes just double ground. First pass through 1/4” or 3/8” plate then one or two passes through the 1/8” plate will get you there. It’s delicious and worth the effort.

 

[JckDanls 07]

But if you really want to emulsify it... Look at marketplace/craigslist for a used Champion Juicer...

 

[chopsaw]

I use this Cuisinart food processor . Not cheap , but has the power to do what you want .

DFP-14BCNY

Our top selling Custom 14-Cup Food Processor does it all with ease & speed. The ideal prep tool for any task. Free Shipping.

www.cuisinart.com

Just did Mortadella last week . One pass through an 1/8" plate , then split into 3 batches and ran through the processor .
Best to do lean and fat separate , but I do it as one ( ground pork butt ) . You want to process the final mixture to 57 or 58 degrees , but keep it under 60 . That sets the texture / mouthfeel .


This is Lyoner Mortadella from a past cook .
After running through the Cuisinart .

Comes out pretty good . You're not gonna get it all because the lean and fat aren't separate .

 

[Steve H]

Champion juicer does a good job for emulsifying.