Meats and Sausages
Bologna -American
American bologna is an American equivalent of Italian Mortadella made without visible pieces of fat.
| Meats | Metric | US |
|---|---|---|
| Beef trimmings | 750 g | 1.55 lb |
| Pork trimmings | 200 g | 0.44 lb |
| Pork back fat or hard fat trimmings | 50 g | 0.11 lb |
Ingredients per 1000g (1 kg) of meat
| 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 |
Instructions
- Grind beef through 3/8” (10 mm) plate.
- Grind pork through 3/8” (10 mm) plate.
- Grind fat through 3/8” (10 mm) plate.
- 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.
- Stuff into beef bungs, beef middles or large diameter cellulose or fibrous casings.
- Hang in 4º C (38º F) overnight or for 2-3 hours at room temperature.
- Apply smoke at 46º C (115º F) for 3 hours.
- 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.
- After cooking place sausages for about 10 min in cold water, cool them in air and refrigerate.
