Bologna -American

American bologna is an American equivalent of Italian Mortadella made without visible pieces of fat.

Beef trimmings750 g1.55 lb
Pork trimmings200 g0.44 lb
Pork back fat or hard fat trimmings50 g0.11 lb
  • Salt |18 g|3 tsp
  • Cure #1 |2.5 g|1/2 tsp
  • White pepper |2.0 g|1 tsp
  • Coriander |1.0 g|1 tsp
  • Paprika, sweet |1.0 g|1 tsp
  • Nutmeg |0.5 g|1/4 tsp
  • Garlic |3.0 g|1 clove
  • Potato flour |50 g|1.7 oz
  • Cold water |240 ml|1 cup
  1. Grind beef through 3/8” (10 mm) plate.
  2. Grind pork through 3/8” (10 mm) plate.
  3. Grind fat through 3/8” (10 mm) plate.
  4. Using food processor emulsify beef with half of water. Then add as follows: pork plus salt, cure #1 and spices-fat -flour. Keep on slowly adding the remaining water as emulsifying process continues.
  5. Stuff into beef bungs, beef middles or large diameter cellulose or fibrous casings.
  6. Hang in 4º C (38º F) overnight or for 2-3 hours at room temperature.
  7. Apply smoke at 46º C (115º F) for 3 hours.
  8. Cook in water at around 72° C (160° F) for 60-90 min according to thickness until sausages reach 68-70° C (154-158° F) inside
  9. After cooking place sausages for about 10 min in cold water, cool them in air and refrigerate.

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