Venison Bologna
Posted: Wed Jan 23, 2019 18:02
I was making some stuff the other day when I got the whim to make some bologna. The idea of having to clean the chopper offended my laziness and I decided to try again and make bologna using the grinder which was already in need of cleaning. I was a little hesitant about this because the last bologna I made with the grinder didn't have the best texture but my laziness won out and I proceeded. Laziness and time limitations led me to use liquid smoke rather than using the smoker also. Only so much time in a day.
I decided to use Marianski's recipe for American Bologna but as is often the case I didn't have all the ingredients I needed to follow the recipe to the letter so I made do with what I had and tweeked the recipe a little.
Here is the tweeked recipe.
For 1 Kilogram
Approximately 50/50 pork butt and venison
Salt 18 grams
Cure 1 2.5 grams
White Pepper 2.0 grams
Paprika 1.0 grams
Nutmeg 0.5 grams
Garlic Powder 3.5 grams
Sodium Erythorbate 0.65 grams
Hunterâs Special 5 grams
Water 240 ml
Liquid smoke per instructions added to water
Procedure
Partially freeze the keeping them separate. Grind Venison through the 3/16 plate then add with pork and grind again.
Mix dry ingredients to mince adding a third of the water and place in freezer.
Once partially frozen again run the mince through the grinder using the 1/8â plate then add the remaining water to the mince and place back in freezer.
Once partially frozen again grind everything again through the 1/8â plate. You should have a pretty descent emulsion now but if not freeze again and regrind. I was a little hesitant with my emulsion because I could see white specks of either fat or tallow in the mince and this had me a little worried the emulsion wasn't fine enough but it was really sticky and I didn't think a further grind would be helpful so I stopped.
Stuff tightly in bologna casing - this should hold about 10 lbs. Hang the casing unrefrigerated for a couple three hours.
Poach in 160F water till the internal temperature reaches between 153-155F then remove and submerge in a cold water bath till cool. Hang till it comes to room temp then refrigerate overnight to set and for the flavors to meld.
Next morning I sliced the bologna and was really pleased to find the emulsion was great, the texture was perfect and the flavor was much better than I could buy at the grocery store. Apart from some tiny air pockets I couldn't have been more happy with the results. These air pockets are a pet peeve of mine but I think I'll have to learn to live with them.
I decided to use Marianski's recipe for American Bologna but as is often the case I didn't have all the ingredients I needed to follow the recipe to the letter so I made do with what I had and tweeked the recipe a little.
Here is the tweeked recipe.
For 1 Kilogram
Approximately 50/50 pork butt and venison
Salt 18 grams
Cure 1 2.5 grams
White Pepper 2.0 grams
Paprika 1.0 grams
Nutmeg 0.5 grams
Garlic Powder 3.5 grams
Sodium Erythorbate 0.65 grams
Hunterâs Special 5 grams
Water 240 ml
Liquid smoke per instructions added to water
Procedure
Partially freeze the keeping them separate. Grind Venison through the 3/16 plate then add with pork and grind again.
Mix dry ingredients to mince adding a third of the water and place in freezer.
Once partially frozen again run the mince through the grinder using the 1/8â plate then add the remaining water to the mince and place back in freezer.
Once partially frozen again grind everything again through the 1/8â plate. You should have a pretty descent emulsion now but if not freeze again and regrind. I was a little hesitant with my emulsion because I could see white specks of either fat or tallow in the mince and this had me a little worried the emulsion wasn't fine enough but it was really sticky and I didn't think a further grind would be helpful so I stopped.
Stuff tightly in bologna casing - this should hold about 10 lbs. Hang the casing unrefrigerated for a couple three hours.
Poach in 160F water till the internal temperature reaches between 153-155F then remove and submerge in a cold water bath till cool. Hang till it comes to room temp then refrigerate overnight to set and for the flavors to meld.
Next morning I sliced the bologna and was really pleased to find the emulsion was great, the texture was perfect and the flavor was much better than I could buy at the grocery store. Apart from some tiny air pockets I couldn't have been more happy with the results. These air pockets are a pet peeve of mine but I think I'll have to learn to live with them.