Post by Big Joe on Aug 30, 2019 16:32:36 GMT -5
On has anyone here made them.. we make them using a bologna recipe and I want to branch out. We have sausages as well but the kids want hot dogs not sausages when we grill. I need to got get more casings to make more and thought I would ask and see..
This is the recipe I use - I just stuff it in casings and cook in the smoker with no smoke.
Homemade Bologna
3lb of Meat - beef, pork, venison, chicken or turkey or a combination of them - needs some fat to stick together.
3 Tbs Morton Tender Quick
1/4 tsp Garlic Powder
1/4 tsp Onion Powder
1 1/2 tsp Liquid Smoke
1 cup Water
Grind meat with a fine blade.
Combine the dry ingredients in a small bowl. Mix into the meat 1/3 at a time and using hands mix well before the next 1/3 after the last addition of dry mix for 2 or 3 minutes to insure the seasoning is well mixed into the meat.
Mix the liquids together in the measuring cup the water is in.
Using a food processor to emulsify the meat mixture in 1/3 batches by adding the liquids into them in the same ratio. Combine the mix in a large bowl and mix well, it should be sticky. I use bare hands that I have oiled.
Then divide in half and form into 2 - 1 1/2lb loaves or rolls. Wrap in plastic wrap and help hold shape and chill for 12 ro 24 hours. While its chilling check it every so often and keep shaping into a 3 in diameter roll or log.
Preheat the oven to 300° and using a rack in a pan to keep the meat out of any fat or oil that may be given off bake in the oven for 30 minutes then turn them over and cook them for about 1 1/2 hrs. You want an internal temp of 145° to 150°, wrap in foil and allow to rest, the internal temp will rise to the 160° needed to be safe.
You can store in fridge for 4 or 5 days – if it lasts that long.
This is the recipe I use - I just stuff it in casings and cook in the smoker with no smoke.
Homemade Bologna
3lb of Meat - beef, pork, venison, chicken or turkey or a combination of them - needs some fat to stick together.
3 Tbs Morton Tender Quick
1/4 tsp Garlic Powder
1/4 tsp Onion Powder
1 1/2 tsp Liquid Smoke
1 cup Water
Grind meat with a fine blade.
Combine the dry ingredients in a small bowl. Mix into the meat 1/3 at a time and using hands mix well before the next 1/3 after the last addition of dry mix for 2 or 3 minutes to insure the seasoning is well mixed into the meat.
Mix the liquids together in the measuring cup the water is in.
Using a food processor to emulsify the meat mixture in 1/3 batches by adding the liquids into them in the same ratio. Combine the mix in a large bowl and mix well, it should be sticky. I use bare hands that I have oiled.
Then divide in half and form into 2 - 1 1/2lb loaves or rolls. Wrap in plastic wrap and help hold shape and chill for 12 ro 24 hours. While its chilling check it every so often and keep shaping into a 3 in diameter roll or log.
Preheat the oven to 300° and using a rack in a pan to keep the meat out of any fat or oil that may be given off bake in the oven for 30 minutes then turn them over and cook them for about 1 1/2 hrs. You want an internal temp of 145° to 150°, wrap in foil and allow to rest, the internal temp will rise to the 160° needed to be safe.
You can store in fridge for 4 or 5 days – if it lasts that long.