Had my first run of bologna. Came out with good flavor but little dry and not the same texture as bought bologna . Any help on this.

]]>https://waltonsdev.nodebb.com/topic/5025/bologna-helpRSS for NodeFri, 11 Sep 2026 05:35:05 GMTThu, 10 Feb 2022 01:20:19 GMT60wdaly I’m with you on that. This is a great emulsion. I bet that blade is SHARP. If not then he will have an airated final product

]]>https://waltonsdev.nodebb.com/post/69153https://waltonsdev.nodebb.com/post/69153Sat, 12 Feb 2022 16:30:57 GMTGrimpuppy That emulsion looks great. Can’t wait to try that on dinner liverwurst. Thanks.

]]>https://waltonsdev.nodebb.com/post/69091https://waltonsdev.nodebb.com/post/69091Sat, 12 Feb 2022 04:13:26 GMTGrimpuppy I bet that made good bologna.

]]>https://waltonsdev.nodebb.com/post/69061https://waltonsdev.nodebb.com/post/69061Sat, 12 Feb 2022 02:16:43 GMTThere are a few ways to emulsify at home. Most common way is a high quality food processor. After 3 fine grinds, do a couple pounds max at a time in the food processor with ice. I let the food processor run for 5 minutes for each batch. I had real good luck with both bologna and hot dogs.

]]>https://waltonsdev.nodebb.com/post/68988https://waltonsdev.nodebb.com/post/68988Fri, 11 Feb 2022 15:53:09 GMTIf your goal is to make a “commercial” grade bologna then you will need the commercial environment (equipment, temp, process). A bowl cutter would be needed. The dryness could be because of fatting out or because you did not add enough water in the recipe

]]>https://waltonsdev.nodebb.com/post/68822https://waltonsdev.nodebb.com/post/68822Thu, 10 Feb 2022 14:51:21 GMTIf you are talking about and emulsified product then moisture was/is not in the meat to begin with or your cook schedule was too high to quick. Salt, phosphates, fats, and binders can affect end product too.

]]>https://waltonsdev.nodebb.com/post/68748https://waltonsdev.nodebb.com/post/68748Thu, 10 Feb 2022 01:53:29 GMT