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Master of the Pit
Original poster
OTBS Member
Jul 3, 2005
Ripley WV
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,David


Fire Starter
OTBS Member
Dec 31, 2005
Central Indiana
Well, my first emulsified or as I call it (meat paste) came about when trying to stuff slim jim type casing right off the grinder (after spraying silicone on everything inside the grinder), what a mess.
I think if you run the meat through about 3 times ( 4.5 mm plate) it should come out emulsified, or paste like. Bologna seems to have a high fat, moisture content and that may help with the emulsified texture. Are you adding soy protien to help retain the moisture? I would like to try this myself David, keep us posted. BEAR


Smoking Guru
Staff member
OTBS Member
SMF Premier Member
OTBS Admin
Group Lead
Jul 7, 2005
Midvale, UT
You could try puting it in a Food Processer (in batches of course)and blend it all together.

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