Recipes

Homemade Bologna

Written by admin

INGREDIENTS

  • 5 pounds Pork Sholder (Roast) ; Cubed
  • 5 pounds Ground Lean Beef (90/10)
  • 66 grams Kosher Salt
  • 85 grams Non Fat Dry Milk
  • 36 grams Dextrose
  • 12 grams Cure#1
  • 7 grams White Pepper
  • 6 grams Paprika
  • 4.5 grams Nutmeg
  • 3 grams Garlic powder
  • 2 grams Allspice
  • 2 grams Coriander
  • 1 1/2 cups Ice water
  • 1 each Beef bung cap ; Soaked in warm water

INSTRUCTIONS

Soak Casing in warm water.

Use a medium plate (4.5) to grind pork. Mix salt and cure together in 1/2cup warm 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). Stuff into casings. Air dry. Preheat smoker to 100° and hang bologna for an hour. Raise temp to 130° for another hour. Smoke time: 90 minutes-2hours. Raise temp to 160° and hold until IT of bologna reaches 155° Alternatively, poach chubs in hot bath @165 degrees until 155° is reached. Cool bologna in ice bath and hang to bloom. Refrigerate. Slice after well-chilling.

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