Low-Fat Bologna

Low-Fat Bologna made with beef, potato starch and oil emulsion. Bologna is emulsified, smoked and cooked sausage. sausage qualifies to be called Kosher.
MeatsMetricUS
lean beef700 g1.54 lb.
oil emulsion*200 g0.44 lb.
potato starch20 g3 Tbsp.
water80 g1/3 cup
Ingredients per 1000g (1 kg) of meat
salt18 g3 tsp.
Cure #12.5 g½ tsp.
carrageenan5.0 g1 tsp.
phosphate**3.0 g½ tsp
sodium erythorbate**0.3 guse scale
paprika2.0 g1 tsp.
allspice2.0 g1 tsp.
white pepper2.0 g1 tsp.
coriander2.0 g1 tsp.
Instructions
  1. Grind beef through 3/16” plate (5 mm).
  2. Male oil emulsion*: soy protein isolate /vegetable oil/water at 1:4:5. Oil emulsion: chop/blend 20 g soy protein isolate and 100 g (ml) water in food processor for 1 minute. Add 80 g oil and chop for 2 minutes.
  3. In food processor chop ground beef, water, salt, phosphate, cure #1 and sodium erythorbate.
  4. Add starch and spices and remix. Add oil emulsion and remix.
  5. Stuff firmly into 40-60 mm synthetic fibrous or cellulose casings.
  6. Hang at room temperature for one hour.
  7. When sausages feel dry to touch, apply hot smoke 50-60º C (120-140 º F) for 2-3 hours.
  8. Poach in water to 160º F (72º C) internal meat temperature.
  9. Shower with or immerse in cold water for 10 minutes.
  10. 9. Store in refrigerator.
Notes

** Sodium erythorbate and phosphate are not absolutely necessary, although recommended.

*How to Make Oil Emulsion

About 184 calories per 100 g (3.5 oz) serving

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