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Re: Same here..
Posted By: Len In Response To: Re: Same here.. (john b)
Date: Sunday, February 9, 2003 at 10:40 p.m.
In Response To: Re: Same here.. (john b)
This is a formula I've had good luck with....check it over you might want to give it a try.
U.S. Ingredients Metric
2-1/2 lb Pork shoulder 1150.0 g
2-1/2 lb Beef plate 1150.0 g
1-1/2 Tbs. Salt 33.0 g
2/3 cup Skim milk powder 55.0 g
1/3 cup Soy protein 30.0 g
1-1/2 Tbs. Dextrose 18.0 g
1 Tbs. AmesPhos 12.5 g
1 tsp Cure #1 6.0 g
1-1/2 tsp White pepper 3.5 g
1-1/2 tsp Paprika 3.0 g
1 tsp Nutmeg 2.2 g
1/2 tsp Garlic powder 1.4 g
1/2 tsp Allspice 1.0 g
1/2 tsp Coriander 1.0 g
1 cup Ice water 250.0 ml
Note: I used metric weigh/volume measurement for better
control of ingredients. The U.S. measurements are an
approximation of the metric measurement.
1. Prepare the casings. Soak beef rounds for two hours.
2. Grind the meat (partially frozen), using a cutting plate with 1/8 " holes.
3. Dissolve the salt, cure and phosphate in 1/2 cup warm water; then chill to 38 o F.
Thoroughly mix the meat with the salt/cure/phosphate solution. Refrigerate for
approx. 1 hour while preparing remaining ingredients.
4. Mix all the remaining dry ingredients together and stir them well to blend.
5. Thoroughly mix the meat with the spice mixture. Use your hands (or mixer) and
6. Divide the mixture into three parts; emulsify each batch in the food processor.
Add a little ice water from time to time to keep the mixture below 55 o F; then
combine and mix the emulsified batches.
7. Stuff the mixture tightly into 2-foot lengths of casing. Tie the two ends of each
together to form rings and place on smoke sticks. Air dry, using fan on gentle
8. Place in 100 o F pre-heated smoker temperature for 1 hour, damper 1/2 open. After
1 hour, raise temp to 130 o F for another hour; finally raise temperature to 160 o F.
Smoke until an internal temperature of 155 o F is reached. I applied smoke for only
80 minutes throughout total cooking time.
9. Quickly cool bologna by immersing it in cold water then refrigerate.
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