My first Bologna
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First time trying bologna. My local grocer had whole beef top loins on sale for $7.99 a pound this week. I cut it up into 12 New York strips and saved the trimmings for my first bologna attempt. I separated the fat and beef and weighed it out. It ended up being about 70/30. Used #5 meat block, the Frank and Bologna seasoning, sure gel, sure cure, smoked meat stabilizer, and pepper jack cheese. Emulsified it in my inherited very old Cusinart food processor, stuffed it and did all souse vide for the cook. 120 for 1 hour, 130 for 1 hour, 140 for 1 hour, 150 fir 1 hour, and 165 for 1 hour. Then water bath for 20 minutes.
It turned out amazing. The flavor is pretty awesome at room temp and should be a great snack cold. Next time I will get the large bologna casings so I can make sandwich size slices.
Grimpuppy
Looks great. Nice amount of cheese as well. -
Grimpuppy That looks great, especially for a 1st attempt! A few notes, if you separate your lean from fat, don’t grind your fat as much, leave some chunks in there. Use the |4-6-in-x-24-in-Fibrous-Red-Bologna-Casing (you know this already) and hold it REALLY tight to prevent voids. Then, smoke it to 130 degrees and transfer it to 176ish degree water and cook until the IT is at your desired temp.
Get more help with your processing questions and learn more about processing meat by subscribing to our waltonsinc.com youtube page at https://wltns.link/waltonstv I am a Gorilla, love yourself
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great looking would be good in many things
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Grimpuppy That looks great, especially for a 1st attempt! A few notes, if you separate your lean from fat, don’t grind your fat as much, leave some chunks in there. Use the |4-6-in-x-24-in-Fibrous-Red-Bologna-Casing (you know this already) and hold it REALLY tight to prevent voids. Then, smoke it to 130 degrees and transfer it to 176ish degree water and cook until the IT is at your desired temp.
Jonathon The red bologna casings came today. After this sat in the fridge for a couple days, the taste was out of this world. This might be my new favorite thing I have made. So mix the courser ground fat and finer ground meat together, then into the food processor?
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First time trying bologna. My local grocer had whole beef top loins on sale for $7.99 a pound this week. I cut it up into 12 New York strips and saved the trimmings for my first bologna attempt. I separated the fat and beef and weighed it out. It ended up being about 70/30. Used #5 meat block, the Frank and Bologna seasoning, sure gel, sure cure, smoked meat stabilizer, and pepper jack cheese. Emulsified it in my inherited very old Cusinart food processor, stuffed it and did all souse vide for the cook. 120 for 1 hour, 130 for 1 hour, 140 for 1 hour, 150 fir 1 hour, and 165 for 1 hour. Then water bath for 20 minutes.
It turned out amazing. The flavor is pretty awesome at room temp and should be a great snack cold. Next time I will get the large bologna casings so I can make sandwich size slices.
Grimpuppy looks like you did an awesome job and made a good looking and tasty product.
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bolded textStarted the Bologna! Thank you Jon and Grimpuppy for the help!
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DonTate
Looks great. Interesting set of cocktail glasses in the background.
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DonTate
Yep, right there with ya. -
That looks like you did a pretty good job!
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DonTate I have a few questions.
- What plate size were you using for final grind?
- Did you emulsify in food processor?
- How did you like the final texture?
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Hi Ridley, I used a 3/16 for the final grind, and yes I did use a food processor to emulsify, although it did struggle so I ended up doing it in 2 batches, I think Grimpuppy told me he did his in 3 batches. I did indeed like the final texture. I also let the cure set overnight before I sous vide the product. I was over all very happy with the final product. I had tried a couple of times on a smoker, but the fat just bleed out, the sous vide worked great.
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