Ran over to GFS for my weekly run . Grabbed a pork butt ( and a strip loin and some petite tenders ) . Been wanting to do some SV'd only bologna with water proof casings .
I liked the looks of this Mortadella recipe from Marianski . No visible adds for this . Looks like bologna . Had to sub a few spices , but it's all about the same anyway . Been using the food processor to emulsify .
Here's how it went .
Cut the butt into strips and some cubes .
Got the counter all cleaned , and the 2 areas set up .
I use those colored bowls so I can write down whats in them .
Made that dry erase board to hang in the kitchen .
Saved me more than once . I use a marker that matches the color .
It works .
I always have an empty bowl .
Cut strips like this and they self feed .
Grind goes in the fridge , and everything gets cleaned up
before the next step . Grinder cleans up easy .
Back to clean , and grinder put away .
Ran 3 batches through the food processor .
Still see some hard fat in the paste , but I'll call it good .
Took a tip I saw from Indaswamp about plastic wrap on
controls . Good idea .
Stuffed tight into 60 mm high barrier water proof casings .
No smoke for this . SV / poach only .
150 for 2 1/2 hours .
I use this rack and rubber bands to hold the food down .
Pulled it up off the bottom so the chub was floating .
Time to pull . You can see the water is nice and clean .
No leaks . Get these stuffed tight and they work great .
I don't take the temp . I can tell by the feel it's good , and I'm on my time
for the temp I used .
Into cold water in the sink . Gonna dump some ice over the top .
Takes more than you think to get these cooled down .
Out of the ice bath . Casing still nice and tight .
I'll use the Anova to check my therms .
Over night in the fridge . Casing still nice and tight .
That's a good sign .
OK . Feeling pretty good about this . Lets see how it came out .
Really happy with this . Taste , texture and smell are perfect . I love the color .
Phone camera washes it out as usual , but It's a nice darker red color than whats in the picture .
Still had some fat chunks , but not to bad .
The taste is great . Like a top shelf bologna . This will go into the rotation .
Thanks for lookin .
Signs on . Must be time .
I liked the looks of this Mortadella recipe from Marianski . No visible adds for this . Looks like bologna . Had to sub a few spices , but it's all about the same anyway . Been using the food processor to emulsify .
Here's how it went .
Cut the butt into strips and some cubes .
Got the counter all cleaned , and the 2 areas set up .
I use those colored bowls so I can write down whats in them .
Made that dry erase board to hang in the kitchen .
Saved me more than once . I use a marker that matches the color .
It works .
I always have an empty bowl .
Cut strips like this and they self feed .
Grind goes in the fridge , and everything gets cleaned up
before the next step . Grinder cleans up easy .
Back to clean , and grinder put away .
Ran 3 batches through the food processor .
Still see some hard fat in the paste , but I'll call it good .
Took a tip I saw from Indaswamp about plastic wrap on
controls . Good idea .
Stuffed tight into 60 mm high barrier water proof casings .
No smoke for this . SV / poach only .
150 for 2 1/2 hours .
I use this rack and rubber bands to hold the food down .
Pulled it up off the bottom so the chub was floating .
Time to pull . You can see the water is nice and clean .
No leaks . Get these stuffed tight and they work great .
I don't take the temp . I can tell by the feel it's good , and I'm on my time
for the temp I used .
Into cold water in the sink . Gonna dump some ice over the top .
Takes more than you think to get these cooled down .
Out of the ice bath . Casing still nice and tight .
I'll use the Anova to check my therms .
Over night in the fridge . Casing still nice and tight .
That's a good sign .
OK . Feeling pretty good about this . Lets see how it came out .
Really happy with this . Taste , texture and smell are perfect . I love the color .
Phone camera washes it out as usual , but It's a nice darker red color than whats in the picture .
Still had some fat chunks , but not to bad .
The taste is great . Like a top shelf bologna . This will go into the rotation .
Thanks for lookin .
Signs on . Must be time .
