Wife wants to give the Father in Law a chub of bologna. He loves my bologna. So that’s fine. I was unsupervised today so here we go got some tunes playing and making sausage.
I bought the dual grind attachment for my LEM grinder, so I can one pass through a 1/8” plate. A real time saver. Nice premium grind with par frozen meat. This was 6#
Next we mix up the spices then mix it up.
Bologna (per Kg meat) this was all pork.
Salt) 18g.
Cure #1) 2.5g
Sugar) 0.5%
Ground mace) 0.5g
Gran garlic) 1.5g
Gran onion) 1.5%
White pepper) 1.0%
Mustard powder) 1.5%
STPP) 0.4%
Sodium erythorbate) 0.05%
Note: dissolve STPP in in about 1/4c tepid water then dissolve erythorbate. Once dissolved add an ice cube to the water.
add the water and mix well until good and tacky.
Then I run it through the Champion juicer for emulsification.
Now we have our fibrous red 4 7/8” casing that has been soaking in warm water since we started. Couple hours.
I do fill these with the stuffer, but sometimes I roll the casing up inside out like a sock and just fill it with a spatula packing it in expelling the air and just keep unfolding the casing as we go up. Pretty easy really.
Pack it in good and tight. These casings will hold 10#, but more comfortably 8#. Twist up the top, push and squeeze the air out. Bounce it up and down holding the top of the casing (twisted like a bread sack) and stop it short of the counter making everything pack in. The I use hog rings to seal it after I twist it as tight as I can, but you can use zip ties also. I plan to smoke this sometime next week and Sous vide finish. So no cut shots of this one, but I’ll throw in a couple shots from previous cooks.
Thanks for stopping buy and keep smoking.
I bought the dual grind attachment for my LEM grinder, so I can one pass through a 1/8” plate. A real time saver. Nice premium grind with par frozen meat. This was 6#
Next we mix up the spices then mix it up.
Bologna (per Kg meat) this was all pork.
Salt) 18g.
Cure #1) 2.5g
Sugar) 0.5%
Ground mace) 0.5g
Gran garlic) 1.5g
Gran onion) 1.5%
White pepper) 1.0%
Mustard powder) 1.5%
STPP) 0.4%
Sodium erythorbate) 0.05%
Note: dissolve STPP in in about 1/4c tepid water then dissolve erythorbate. Once dissolved add an ice cube to the water.
add the water and mix well until good and tacky.
Then I run it through the Champion juicer for emulsification.
Now we have our fibrous red 4 7/8” casing that has been soaking in warm water since we started. Couple hours.
I do fill these with the stuffer, but sometimes I roll the casing up inside out like a sock and just fill it with a spatula packing it in expelling the air and just keep unfolding the casing as we go up. Pretty easy really.
Pack it in good and tight. These casings will hold 10#, but more comfortably 8#. Twist up the top, push and squeeze the air out. Bounce it up and down holding the top of the casing (twisted like a bread sack) and stop it short of the counter making everything pack in. The I use hog rings to seal it after I twist it as tight as I can, but you can use zip ties also. I plan to smoke this sometime next week and Sous vide finish. So no cut shots of this one, but I’ll throw in a couple shots from previous cooks.
Thanks for stopping buy and keep smoking.
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