Bologna help
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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.
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If 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.
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If 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
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There 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.
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There 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.
Grimpuppy I bet that made good bologna.
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There 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.
Grimpuppy That emulsion looks great. Can’t wait to try that on dinner liverwurst. Thanks.
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