Bologna recpie
Bologna recpie
Hello all new to the forum. I have no experience in curing meats and hope to learn little by little until I`m not afraid to experiment. I have made fresh sausage in the past though. I don`t have much equipment, grinder, stuffer, and kitchenaid mixer. Any suggestions on necessary equipment would be appreciated.
My better half suggested I start with trying to make bologna. So anyone have a good recipe and technique for making bologna that tastes just like store bought. You know the kind that`s full of fat and bad things for you, good tasting stuff. 😀
My better half suggested I start with trying to make bologna. So anyone have a good recipe and technique for making bologna that tastes just like store bought. You know the kind that`s full of fat and bad things for you, good tasting stuff. 😀
WElcome to the forum!
Since bologna is an emulsified sausage you will also need a food processor. There are some pointers and tips on emulsifying here: http://www.wedlinydomowe.pl/en/viewtopi ... mortadella , unfortunatly many of the pics are lost due to Photobucket.
There are several good Mortadella and Bologna recipes here: https://www.meatsandsausages.com/sausage-recipes
Good luck and any questions are welcome!
Since bologna is an emulsified sausage you will also need a food processor. There are some pointers and tips on emulsifying here: http://www.wedlinydomowe.pl/en/viewtopi ... mortadella , unfortunatly many of the pics are lost due to Photobucket.
There are several good Mortadella and Bologna recipes here: https://www.meatsandsausages.com/sausage-recipes
Good luck and any questions are welcome!
Hello Laftpig. I am new to the forum as of today. I am also new to sausage making.
If you do a google search for "home made bologna" you will find a youtube video made by Tim Farmer, who has a television show in KY. His video shows a recipe to make bologna with a few spices, and you form it in a bread pan and bake it in the oven. I have made it to his specs., but have also made it and smoked it in my smoker. It is not emulsified and has the texture more like a salami, but it does tastes like bologna. Hope this helps you to get on the right track.
If you do a google search for "home made bologna" you will find a youtube video made by Tim Farmer, who has a television show in KY. His video shows a recipe to make bologna with a few spices, and you form it in a bread pan and bake it in the oven. I have made it to his specs., but have also made it and smoked it in my smoker. It is not emulsified and has the texture more like a salami, but it does tastes like bologna. Hope this helps you to get on the right track.
Hello and welcome to the forum Laftpig & Ronf. It's great to have you aboard, I love this place, super great folks with tons of expert knowledge.
Did a little research on food processors, as I'm looking to get a new one, with largest capacity available for home use, and making emulsions.
I landed on this model at Amazon
https://www.amazon.com/Cuisinart-DFP-14 ... ssor&psc=1
It's the largest home use model available, with great reviews. One review was a kitchen chef who stated this machine was great, can handle anything with the best commercial models, even "Emulsifying".
I hopes this helps anyone searching for a good food processor, I do believe I'm sold on this model.
Did a little research on food processors, as I'm looking to get a new one, with largest capacity available for home use, and making emulsions.
I landed on this model at Amazon
https://www.amazon.com/Cuisinart-DFP-14 ... ssor&psc=1
It's the largest home use model available, with great reviews. One review was a kitchen chef who stated this machine was great, can handle anything with the best commercial models, even "Emulsifying".
There was even this quote about it being recommended by ATKAmerica's Test Kitchen recommends this model (DFP-14BCNY)
I hopes this helps anyone searching for a good food processor, I do believe I'm sold on this model.
There are numerous threads on our forum about making bologna. Just use the search function. As a first run at it, you could do one using your grinder only. Just put through the 3mm plate a a couple of times, making sure that the meat is very very cold. You could also make a country bologna with a coarser grind from Marianski's recipes:
https://www.meatsandsausages.com/sausag ... na-country
https://www.meatsandsausages.com/sausag ... na-country