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Been wanting to make bologna. Ever eat a cold hotdog and bologna? Tastes the same right? Well, after the fry test on the hotdogs, I bailed on that idea. Remembered seeing a recipe for old fashion loaf on Deejaydebs list. (Love my new smart phone. Have over 400 recipes saved on it) Can be used for pickle and pimento loaf as well. Thanks Mom, saved the day.
Mixed 6 lbs. pork and 4 lbs. venison from a medium grind. Ran it through the grinder with the fine plate. Added the spices and water. Looked like pate. Used some bologna casings from B & P. Made two 5 lbs. chubs. This is some good stuff.
OLD FASHIONED LOAF
7 lbs. pork butts
3 lbs. beef chuck
1 quart ice water
2 cups non-fat dry milk
3 tablespoons salt
2 tablespoons corn syrup solids
1 tablespoon coriander
1 tablespoons ground white pepper
4 tablespoons onion powder
3 teaspoons ground celery
Prague Powder #1
Grind all the lean pork through a 3/16" grinder plate into the mixer and add 3/4 of all the ingredients except ice water, and non-fat dry milk. Mix well.
Grind all of the beef through 3/16" grinder plate, then mix in the remaining ingredients. Stuff into loaf pans, and smoke for about 8 hours at 170°F or until the internal temperature reaches 152°F.
Remove and let refrigerate overnight before slicing.
Add chopped pickles and pimentos to the mix to make P&P Loaf.
Mixed 6 lbs. pork and 4 lbs. venison from a medium grind. Ran it through the grinder with the fine plate. Added the spices and water. Looked like pate. Used some bologna casings from B & P. Made two 5 lbs. chubs. This is some good stuff.
OLD FASHIONED LOAF
7 lbs. pork butts
3 lbs. beef chuck
1 quart ice water
2 cups non-fat dry milk
3 tablespoons salt
2 tablespoons corn syrup solids
1 tablespoon coriander
1 tablespoons ground white pepper
4 tablespoons onion powder
3 teaspoons ground celery
Prague Powder #1
Grind all the lean pork through a 3/16" grinder plate into the mixer and add 3/4 of all the ingredients except ice water, and non-fat dry milk. Mix well.
Grind all of the beef through 3/16" grinder plate, then mix in the remaining ingredients. Stuff into loaf pans, and smoke for about 8 hours at 170°F or until the internal temperature reaches 152°F.
Remove and let refrigerate overnight before slicing.
Add chopped pickles and pimentos to the mix to make P&P Loaf.
I love the color
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