Had some ground beef and some ground pork in the freezer so I decided to make some bologna.
Mixed up 3 pounds of each
(http://i1047.photobucket.com/albums/b476/gusrobin/IMG_0558-1.jpg)
Basically followed this recipe that Kevin posted a while back, just adjusted for qty difference.
BOLOGNA
makes 10 lbs -can be ring or large chub
5 LBS PORK SHOULDER
5 LBS LEAN GROUND BEEF
66g Kosher Salt
85g Non Fat Dry Milk
36g Dextrose
12g Cure#1
7.0g White Pepper
6.0g Paprika
4.5g Nutmeg
3.0g Garlic powder
2.0g Allspice
2.0g Coriander
1-1/2 cups Ice water
Mixed it all together
(http://i1047.photobucket.com/albums/b476/gusrobin/IMG_0560-1.jpg)
Put it in the fridge overnight
BREAKFAST ALERT - BACON AND EGGS
So woke up this morning and decided to make some bacon and eggs on the Weber griddle before continuing with the bologna. It is homemade bacon that I made a few weeks ago.
bacon and chopped steak for the omelet.
(http://i1047.photobucket.com/albums/b476/gusrobin/IMG_0561-1.jpg)
finished bacon and egg omelet with some chopped steak, sour cream, cheddar, and salsa.
(http://i1047.photobucket.com/albums/b476/gusrobin/IMG_0564-1.jpg)
NOW BACK TO OUR REGULAR SCHEDULED PROGRAM
Kevin's recipe called for running it through a small grind plate to emulsify. Tried that but it was getting clogged so I threw it in the Kirby mixer to complete it.
(http://i1047.photobucket.com/albums/b476/gusrobin/IMG_0560-1.jpg)
Casing soaking for 30 minutes.
(http://i1047.photobucket.com/albums/b476/gusrobin/IMG_0565.jpg)
Starting the stuffing.
(http://i1047.photobucket.com/albums/b476/gusrobin/IMG_0567-1.jpg)
Stuffed and ready to go into the Bradley.
(http://i1047.photobucket.com/albums/b476/gusrobin/IMG_0568-1.jpg)
Hanging in the Bradley. Set to dry for 1 hr at 110*and then hickory smoke for 2hrs at 110*. Had a difficult time keeping the temp at 110* since it was warm out today. Had to keep cracking the door open to maintain it where I wanted.
(http://i1047.photobucket.com/albums/b476/gusrobin/IMG_0569-1.jpg)
After the smoke. put it in a 165* bath to get it to 155* IT.
(http://i1047.photobucket.com/albums/b476/gusrobin/IMG_0570.jpg)
It reached 155* so I removed it and put in an ice bath.
(http://i1047.photobucket.com/albums/b476/gusrobin/IMG_0571-1.jpg)
Hanging and blooming
(http://i1047.photobucket.com/albums/b476/gusrobin/IMG_0572-1.jpg)
The money shot - sliced the chub in half and took a slice.
(http://i1047.photobucket.com/albums/b476/gusrobin/IMG_0573.jpg)
Oh boy, fried bologna and eggs for breakfast tomorrow.
That looks pretty darn tasty. When is the bologna breakfast?...I'll stop by. :D
Looks real good Gus.
is that a 4" casing
Quote from: NePaSmoKer on May 06, 2012, 04:51:15 AM
Looks real good Gus.
is that a 4" casing
Here is what I used
(http://i1047.photobucket.com/albums/b476/gusrobin/IMG_0579-1.jpg)
Nice Job Gus!!!
Really looks good Gus...
Great job Gus!
Emulsifying is really only necessary if you want a VERY uniform, smooth texture or consistency to the bologna. It certainly wont impact the overall taste. I don't mind a 'coarser' texture to my bologna. It's actually a nice change from years of eating the over-processed pink boloney-like substance you find the the "deli" section in many supermarkets. :)
Looks good, Gus!
Kevin
Looks great man.
very nice, looks like it turned out great
That bologna has a first name, it's G-u-s. The bologna has a second name, it's R-o-b-i-n."
B-o-l-o-g-na!!!
Nice job Gus!