Anyone have a good recipe for Bologna and one for hot dogs? Looknig to make all beef hot dogs, and bologna that looks like what you get in the store.
This will work for the Bologna side of the equation. To get a more of a store bought look emulsify the meat in small batches in your food processor. Small batches with keep the meat from getting heated up. As for the hotdog recipe I believe Roadking posted a good one.
Deer Bologna
For German Bologna use Lean Beef instead of venison
For 10 lbs:
7 lbs venison
3 lbs pork butts
1 tsp ground white pepper
3 Tbs ground mustard
1 Tbs ground celery
1 tsp ground nutmeg
1 tsp ground coriander
1 tsp garlic powder
4.5 Tbs powdered dextrose
2 cups soy protein concentrate (or Substitute with Non Fat Dry Milk)
2 cups ice water
2 tsp Instacure #1 (DQ Curing salt #1, Prague Powder #1, pink salt)
4 Tbs salt
Grind meat through 3/16' grinder plate. Mix ingredients and distribute evenly, add water as you go. Bologna is usually stuffed into 8" diameter casings but 3.5", 5" or any size that is handy will work too. Hang at room temperature until casings are dry. Place in preheated smoker at 165 degrees, until internal temp reaches 150 degrees. Remove and cool in a water bath until internal temp is brought down to around 90 degrees. This type of bologna is usually not smoked. If you like a more store bought look, be sure to emulsify the meat while grinding.
thanks - if I wanted all beef bologna do I still need to use the pork? If I substituted more beef would it mess up the end result -too dry or something?
You'll find formulations for both (and about a thousand other sausages) on Poli's website here (http://lpoli.50webs.com/Sausage%20recipes.htm). The site is a bit awkward, but very extensive. Several of his formulations were used in the last revision of Rytek's book.
QuoteSeveral of his formulations were used in the last revision of Rytek's book.
Wasn't aware of that. Been using Len's site for years. Lotta good stuff there.