Mortadella Time

[BGKYSmoker]

Cubing some pork fat for the mortadella.

 

[indaswamp]

I'm along for the ride!

 

[indaswamp]

Nepas- do you blanch the fat to help it adhere in the meat paste?

 

[BGKYSmoker]

Nepas- do you blanch the fat to help it adhere in the meat paste?

I have not.
im not going to emulsify the ground pork.

 

[indaswamp]

Ah...

 

[indaswamp]

How'd it turn out?

 

[BGKYSmoker]

How'd it turn out?

Going to make tomorrow.

 

[BGKYSmoker]

UMAi Mortadella.
I was not going to emulsify but decided to. Used a pre mix bologna from Marty Owens. Cure #1 and some red wine.

Smoked back fat and smoked hog jowl, red wine, pistachio and peppercorns. Used Owens BBQ Red Barn Bologna mix.

I did not truss these and in the smoker @175 with my PID.
(No smoke) as the smoker will give off some residual smoke.

BBL

 

[chopsaw]

That's gonna be good . Mortadella Is something I want to try . Be watching for the slice .

 

[BGKYSmoker]

Here is the 1st one with a $ shot.

Wind came up and put the stall on the other 3. Now done and cooling.

Mortadella did pick up some smoke.

 

[indaswamp]

<bow> Awesome chub right there NEPAS!

 

[indaswamp]

How many passes through the grinder did you do? And what was the smallest plate you used?

 

[pushok2018]

nepas, your Mortadella looks just beautiful! How does it taste? I am sure it tastes great but would like to hear it from you!

 

[BGKYSmoker]

How many passes through the grinder did you do? And what was the smallest plate you used?

I mixed by hand before adding the fat, pistachios and pepper corns, didnt like the look so i did end up doing a slight emulsion.

I have a big KA processor. Did in 2 batches.

 

[BGKYSmoker]

nepas, your Mortadella looks just beautiful! How does it taste? I am sure it tastes great but would like to hear it from you!

Using the Red Barn Bologna mix was a good idea. Taste pretty good, prob be better tomorrow.

 

[indaswamp]

Good deal...

 

[indaswamp]

Question: Why umai bags? Did you age it? Or was it the only casings you had?

 

[BGKYSmoker]

Question: Why umai bags? Did you age it? Or was it the only casings you had?

UMAi has this recipe in a video on their site, they do theirs in the oven.

I'm thinking next time high barrier water proof casing. I have a sheee i mean boat load of diff casings

 

[chopsaw]

That looks great . Perfect color . I used 80 mm high barrier to do the red bard bologna . Those things are tough . Stuff up nice and tight .

 

[BGKYSmoker]

That looks great . Perfect color . I used 80 mm high barrier to do the red bard bologna . Those things are tough . Stuff up nice and tight .

Yeah i have some but i keep forgetting about them.