Meats and Sausages
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.
| Meats | Metric | US |
|---|---|---|
| lean beef | 700 g | 1.54 lb. |
| oil emulsion* | 200 g | 0.44 lb. |
| potato starch | 20 g | 3 Tbsp. |
| water | 80 g | 1/3 cup |
Ingredients per 1000g (1 kg) of meat
| salt | 18 g | 3 tsp. |
| Cure #1 | 2.5 g | ½ tsp. |
| carrageenan | 5.0 g | 1 tsp. |
| phosphate** | 3.0 g | ½ tsp |
| sodium erythorbate** | 0.3 g | use scale |
| paprika | 2.0 g | 1 tsp. |
| allspice | 2.0 g | 1 tsp. |
| white pepper | 2.0 g | 1 tsp. |
| coriander | 2.0 g | 1 tsp. |
Instructions
- Grind beef through 3/16” plate (5 mm).
- 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.
- In food processor chop ground beef, water, salt, phosphate, cure #1 and sodium erythorbate.
- Add starch and spices and remix. Add oil emulsion and remix.
- Stuff firmly into 40-60 mm synthetic fibrous or cellulose casings.
- Hang at room temperature for one hour.
- When sausages feel dry to touch, apply hot smoke 50-60º C (120-140 º F) for 2-3 hours.
- Poach in water to 160º F (72º C) internal meat temperature.
- Shower with or immerse in cold water for 10 minutes.
- 9. Store in refrigerator.
Notes
** Sodium erythorbate and phosphate are not absolutely necessary, although recommended.
About 184 calories per 100 g (3.5 oz) serving
