- Jan 6, 2011
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Salami and Bologna Time Here in East Texas
We were out of Salami and Bologna and seeing some of the great threads that's all it took to get me motivated. Here are the recipes and some pics of the process.Bologna
Seasoning for 5 lbs. Bologna
5# Ground Beef
1 cup (8oz.) Ice water
7.5 tsp - TQ
½ TB - White Pepper
1 Tb - Paprika
½ TB - Nutmeg
½ tsp - Allspice
½ tsp - Onion Powder
1 tsp - Ground Coriander
1 cup (8 oz) - Powder Milk
Mixed the TQ (Tender Quick) thoroughly into the hamburger met and let rest in the fridge for about an hour, while mixing the other ingredients.
Removed the meat from Fridge Mixed remaining ingredients. Divided into sever small batches..
Put first batch into processor and turned it on, add a little water to help it emulsify. (Not too much) Do remaining batches the same way.
Get out your trusty stuffer, rub a little EVOO around the rubber seal, a little on a paper towel and wiped the inside of the stuffer.
Soak the Bologna casing for about an hour, (Nice and pliable)
Fill the stuffer and pump the casing full.
Pack it down really buy taping it on the counter and twisting the open end.
Once tight, tie the open end and cut off excess casing.
Place back in the fridge to rest till the next day
Remove Bologna from the Fridge to warm up before Smoking (About an Hour)
When smoker reaches 120 ° put on the Bologna..
After an hour with no smoke bump temp to 135° add wood (I like Pecan)
After an hour at 135° bump temp to 150°
After an hour at 150° bump temp to 165°
After another hour at 165° bump temp to 175° till IT is 155°
Note: You are looking for an IT (Internal Temp) of 155°
Remove from smoker and put in water bath for about an hour.
Let cool a little more on the counter then into the fridge
I like to let it sit in the fridge overnight then slice the next day
SALAMI
Steps:
1. Add 5 lbs. lean hamburger
2. Add 3.5 tsp Morton’s tender quick
3. Add 2 1/2 tsp garlic salt
4 .Add 2 1/2 tsp ground pepper
5. Add1/2 tsp cayenne pepper
6. Add1 tsp liquid smoke (I did not add this since I was smoking it)
7. Add1/2 oz. or 14g cultured buttermilk powder
8. Add1 tsp black peppercorns
9. 1 tsp mustard seed
Mix all ingredients 1-9 and set in fridge for 24 hrs.
Add steps 2 through 9 into the meat again and mix. let sit in fridge for another 24 hrs.
Fill into fibrous non edible casings and smoke till internal temp reaches 155 degrees...
Day 1: I started with 5 lbs. 80/20 ground Beef, mixed everything 1 – 9 and in the fridge till tomorrow.
Day 2: Mixed 2 through 9 thoroughly into the meat again, back in the fridge.
Day 3: Removed from the fridge let sit on the counter while I got everything ready. Soaking casing, got stuffer ready and fired up the smoker.(used 1 full chimney of charcoal)
Stuffed mixture into 4” fibrous clear casing that had been soaking in warm water for about 30 min.
Packed mixture as tight as could get it, took a needle and poked holes where the air pockets were, kept rolling and packing till I was happy tied the end and ready for the smoker.
Smoker holding steady at 115° to 120° “I don’t have enough head room to hang vertically so I go horizontal”.
After an hour at 120° opened my damper a little more to increase temp to 135°
Another hour and increased to 150°. Then to 170°,
Kicked it on up to 190º for the last hour or so,
Looking for 155° IT.
It took 10 hours to hit 155° IT, Off the smoker and in the sink for a water bath. Cooled down to 90° and I the fridge to bloom.
OK - Slicing day, out of the fridge and on the slicer. I got 105 slices, packaged 8 slices per bag. (I ate the end slices)
Here are the spices for the Salami
Everything weighed and measured
5# of Chuck
First Mix
For all you seasoned veterans you will noticed I didn't get it mixed quite enough
Second round os seasoning
Aha You can see Mixed like it is supposed to be
Bologna Seasoning
Mixed and mixed this into the ground beef
Now the fun part, Food Processor time
I ended up using just 3/4 a cup of ice water
OK Stuffing Time Bologna is up first
Both Stuffed and waiting on the smoker
I have to go Horizontal
After 10 hours
After resting in the fridge overnight ready to be sliced
Salami First up
Bologna's turn
The Thick slices are for some good ole BBQ grilled Bologna
Just bagged it, I'll Vacuum seal it in smaller packs tomorrow
Thanks for looking, Its easy to make and a LOT better than store bought
