MORE Bologna...

[Sailor]

Man Oh Man does that look good.  All out of homemade stuff and all I have is crappy store bought  :-[

4/20

[SiFumar]

OMG! looks so good! Showed the hubs, as his favorite snack is fried bologna, lettuce, and tomato in a tortilla.  Wants to know why I haven't made this!  Did you ever post the recipe?

[BAM1]

Recipe please please please!

[Kevin A]

Here's the recipe:

BOLOGNA
makes 10 lbs

5 LBS PORK SHOULDER
5 LBS LEAN GROUND BEEF
70g  Kosher Salt
85g  Non Fat Dry Milk (blended until fine powder is achieved)
       (or 55g NFDM; 30g SoyProtein)-I used 100% NFDM on this batch
36g  Dextrose
12g  Cure#1
7.0g  White Pepper
6.0g  Paprika (*use Smoked Paprika if stronger smoke flavor is desired)
4.5g  Nutmeg (I ran out of nutmeg so used 2.5g of mace with 2.0g nutmeg)
3.0g  Garlic powder (add more if you want more garlic kick)
2.0g  Allspice
2.0g  Coriander
1-1/2 cups  Ice water

Soak Casing(s) in warm water.
Use a medium plate (4.5) to grind pork. Mix salt and cure together in 1/2cup water.
Mix this solution into meats until well-mixed. Let sit for an hour or so in fridge. Add remaining ingredients and grind again through fine plate (3.0). You can next emulsify in a processor if you desire an ultra-fine paste texture. ( I skipped this step.)
Stuff tightly into casings to minimize air pockets. Air dry. Preheat smoker to 100 and hang bologna for an hour. Raise temp to 130 for another hour. Smoke time: 90 minutes-2hours.(**OR cold-smoke for 4-6 hours—this is what I did this time.). Poach chubs in hot bath @167 degrees until 155 IT is reached. Cool bologna in ice bath and hang to bloom. Refrigerate overnight. Slice after well-chilling.

- Kevin

[SiFumar]

Thanks Kevin!

[pensrock]

Niiice looking fried bologna!

X2

[cobra6223]

Thanks Kevin !!