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Hey all, giving bologna another shot after making a hell of a batch of salami here: 
http://www.smoked-meat.com/forum/showthread.php?t=36528
Using a Mortadella recipe from Bassman as the base (minus lard cubes and nuts), I decided to go the traditional route and follow the instructions using the food processor and hot water bath vs triple grind and smoker. My food processor just doesn't have enough horse. I think the triple grind is how I will go in the future...but it will have to be for batches bigger that 4#'s!!!
Emulsified vs one grind
Close up of paste.
And on the stove. The only reason I don't have 5 thermo's in there is cuz I couldn't find another one!
I need one of those damn Vidal Sassoon machines!
Stove vs Smoker:
On the stove, I was very surprised at how easy it was to maintain a constant temp and how quickly it cooked. Running between 167 and 171*, it took 3:10 to hit 155. In my smoker, it took 9 hours.
Pulled, iced bath, let sit in the fridge 24 hrs then sliced this morning.
And my breakfast!
So...definitely different color and taste given that the recipes are very similiar, both much closer to the "bologny" I guess I'm looking for. Me and the Mrs's decided neither of us really know what "real" bologna tastes like and have concluded that this last batch is probably pretty close if you take store bought less the MSG, lips, and assholes!
Needs a little more salt and I forgot the mustard powder
Other than that, pretty good...although I think we like the salami better.
thanks for checking out my Chubbie #2 project!
Tracey
Mortadella recipe:
Mortadella
INGREDIENT METRIC U.S.
Pork Butt/Shoulder 1150g 2.5 lbs
Beef 525g 1.25 lbs
Pork Fat 225g 0.5 lbs (omitted)
Non-Fat Dry Milk 60g 2 Tbls
Corn Syrup solids 47g 2 Tbls
Coriander; ground 5.0g 2.0 tsp
Mace; ground 1.5g 0.5 tsp
White Pepper; ground 4.5g 1.5 tsp
Garlic powder 5.0g 2.0 tsp (I used 3)
Paprika 2.0g 1.0 tsp
Kosher Salt 35g
Allspice 1.0g
Cure#1 1.8g .25 tsp (I measured by weight as this is not enough)
Black pepper; whole 4.0g 1.0 tsp (omitted)
Pistachio Nuts 60g 1/2 cup(omitted)
• Divide pork fat into two groups. Cut one group into 1/4” dice.
Chill & set aside for later.
• Grind chilled meat & 1/2 of fat through medium plate.
• Add salt & cure, mix well then refrigerate for several hours to allow meat to cure.
• Add remainder of spices (except whole peppercorns) to meat & blend thoroughly.
• Regrind through smaller plate (3.0mm); adding 1/2 cup of ice water if necessary (I used 1 cup)
• Add in cubed fat, peppercorns and pistachios; mixing well to disperse ingredients in the meat paste.
• Stuff into fibrous casing.
• Poach in 165° water until IT of 155° is reached.
• Ice-bath to cool down.
Chill very well before slicing thin. serve.
http://www.smoked-meat.com/forum/showthread.php?t=36528
Using a Mortadella recipe from Bassman as the base (minus lard cubes and nuts), I decided to go the traditional route and follow the instructions using the food processor and hot water bath vs triple grind and smoker. My food processor just doesn't have enough horse. I think the triple grind is how I will go in the future...but it will have to be for batches bigger that 4#'s!!!
Emulsified vs one grind
Close up of paste.
And on the stove. The only reason I don't have 5 thermo's in there is cuz I couldn't find another one!
I need one of those damn Vidal Sassoon machines!
Stove vs Smoker:
On the stove, I was very surprised at how easy it was to maintain a constant temp and how quickly it cooked. Running between 167 and 171*, it took 3:10 to hit 155. In my smoker, it took 9 hours.
Pulled, iced bath, let sit in the fridge 24 hrs then sliced this morning.
And my breakfast!
So...definitely different color and taste given that the recipes are very similiar, both much closer to the "bologny" I guess I'm looking for. Me and the Mrs's decided neither of us really know what "real" bologna tastes like and have concluded that this last batch is probably pretty close if you take store bought less the MSG, lips, and assholes!
Needs a little more salt and I forgot the mustard powder
Other than that, pretty good...although I think we like the salami better.
thanks for checking out my Chubbie #2 project!
Tracey
Mortadella recipe:
Mortadella
INGREDIENT METRIC U.S.
Pork Butt/Shoulder 1150g 2.5 lbs
Beef 525g 1.25 lbs
Pork Fat 225g 0.5 lbs (omitted)
Non-Fat Dry Milk 60g 2 Tbls
Corn Syrup solids 47g 2 Tbls
Coriander; ground 5.0g 2.0 tsp
Mace; ground 1.5g 0.5 tsp
White Pepper; ground 4.5g 1.5 tsp
Garlic powder 5.0g 2.0 tsp (I used 3)
Paprika 2.0g 1.0 tsp
Kosher Salt 35g
Allspice 1.0g
Cure#1 1.8g .25 tsp (I measured by weight as this is not enough)
Black pepper; whole 4.0g 1.0 tsp (omitted)
Pistachio Nuts 60g 1/2 cup(omitted)
• Divide pork fat into two groups. Cut one group into 1/4” dice.
Chill & set aside for later.
• Grind chilled meat & 1/2 of fat through medium plate.
• Add salt & cure, mix well then refrigerate for several hours to allow meat to cure.
• Add remainder of spices (except whole peppercorns) to meat & blend thoroughly.
• Regrind through smaller plate (3.0mm); adding 1/2 cup of ice water if necessary (I used 1 cup)
• Add in cubed fat, peppercorns and pistachios; mixing well to disperse ingredients in the meat paste.
• Stuff into fibrous casing.
• Poach in 165° water until IT of 155° is reached.
• Ice-bath to cool down.
Chill very well before slicing thin. serve.
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