Ingredients:
Spices:
100g salt
15g paprika
5g cayenne pepper
10g white pepper
3g nutmeg
2g allspice
3g garlic powder
3g onion powder
200g powdered milk
11g pink cure #1
500ml ice water. COLD
5 lbs lean beef
5 lbs fatty pork shoulder
Blend all of the spices together. (not pink cure)
cube beef and pork. Place in freezer until slightly frozen.
before grinding everything, add the spice mix to the meat and coat it all together
grind with small plate
make sure spice mix is fully in the meat
mix cure and cold water, then add to meat.
add small batches to food processor and emulsify
make sure temp of meat doesn't go above 50 degrees. Add ice chips to keep it below 50 degrees if needed
make sure the meat emulsification is fluffy before pulling it out.
soak the casing in cold water for 30-60 min
place emulsified meat in fridge to cool for around an hour.
get out sausage stuffer with large tube.
fill the tube with meat.
once the tube is filled with meat, tie the end off and hang it in a room or fridge to dry out. if you use a fan, should take around an hour. longer in the fridge.
cold or hot smoke. 5 hours of cold smoking, or 2-3 hours at 150 degrees F. Depends on what kind of smoke flavor you'd like.
Get the Sous Vide prepared. Water should be around 170-180 degrees.
Pull bologna when internal temp reaches 155F
Once the temp has reached 155F, place bologna in an ice bath to stop cooking process. approx 30 min
Remove from ice bath and let it hang dry for about an hour and then place in fridge.
Next day, get to slicing.
Followed this recipe on Youtube. https://www.youtube.com/watch?v=X0ZRreetg84
by Lazermissile
24 Comments
That’s a mighty large… *ahem*… bologna you’ve got there.
Might be just what bologna needs to reinvent itself in this modern era.
There’s a great restaurant in Waldo, Ohio that makes the best bologna sandwich I’ve ever had. But they don’t double smoke it. It’s just good-quality bologna.
I imagine your double-smoked bologna, sliced thick on a hamburger bun might beat that.
I applaud your effort! That’s called dedication to the craft.
disgusting.
Honestly, with every post on here either being a brisket squeeze or people thinking they invented pastrami, this is some next level dedication to the craft. Ruhlman would be proud.
Great project and I appreciate the detail, looks outstanding. Gotta say, this is something you either do a little once to have the experience, or you do a hella lot every time because of the effort involved.
Make sure to use black gloves to match your blackened out faces!
J/K – looks great.
Those blacked out faces make you look like the extruded meat Taliban. But consider me radicalized… As a recovering Okie, I love smoked bologna.
So?….. Has it been worth it? How does it compare to osker Myers, since that is most people’s only experience; my self included? Are you going to make this again? Once a month to once a year? What are you going to use it with/in? Are you going to freeze it and tell us how it does?
step 1 omits the pink curing salt, when does it go in?
Amazing! Has anyone smoked mortadella? It would be so good, but I think the fat would render.
Very nice! I made mortadella from scratch once. Probably never again haha
https://preview.redd.it/ruji1so3ttse1.jpeg?width=1179&format=pjpg&auto=webp&s=f9ee8180510bdb1ef8f0e3e99c363edc469e5ef2
Do you smoke them in the wrapper just as a convenience step, or does the smoke actually penetrate through the wrapper at that stage? Also what sous vide temp were you aiming for?
Why did you set the sous vide to 170 when your target temp was 155? Seems like that defeats the entire point of using a sous vide.
I love making bologna of all types, but I also like leaving fat chunks of fat and pistachios in it because I’m a mortadella fan.
Up da RA!
this is the content i’m here for. definitely will be saving this recipe and following it to the T very shortly! thank you and enjoy!
I’m sorry to say it… but this is pure bologna
Things I didn’t know I wanted to try, until now.
Thought that was a ski mask – delocated style; dope bologna, would love to see what that’s like fried up with some American cheese
You’re my hero
I made balogna a few years ago, and have forgotten how much freakin work it was, so likely will be inspired to do it again by this post. When you say double smoked, what do you mean, exactly? Can you layout your process?
❤️ the black faces ur rocking👨🏿🍳
That is a whole new level of dedication, and it is beautiful.