Bologna -American

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

MeatsMetricUS
Beef trimmings750 g1.55 lb
Pork trimmings200 g0.44 lb
Pork back fat or hard fat trimmings50 g0.11 lb
Ingredients per 1000g (1 kg) of meat
Salt18 g3 tsp
Cure #12.5 g1/2 tsp
White pepper2.0 g1 tsp
Coriander1.0 g1 tsp
Paprika, sweet1.0 g1 tsp
Nutmeg0.5 g1/4 tsp
Garlic3.0 g1 clove
Potato flour50 g1.7 oz
Cold water240 ml1 cup
Instructions
  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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