Homemade Bologna: Start to Finish
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- เผยแพร่เมื่อ 28 ก.ค. 2024
- Everything you need to know to make your own bologna at home. #bologna #sausageman #sausage
Recipe:
5 lbs(2.25 kg) lean beef
5 lbs(2.25kg) fatty pork
1/3 Cup(100g) plain salt
2 Tbsp(15g) paprika
2 Tsp(5g) cayenne pepper
1 Tbsp(10g) white pepper
1 Tbsp(3g) nutmeg
1 Tsp(3g) allspice
1 Tsp(3g) garlic powder
1 Tsp(3g) onion powder
2 Tsp(11g) pink cure #100
2 Cups(200g) nonfat powdered milk
2 cups(500ml) cold water
0:00 intro
0:56 Spices
3:56 Meat
4:45 Grind
5:44 Emulsify
7:00 Stuffing
9:45 Drying and Smoking
11:05 Poaching
14:15 Taste Test
Music:
www.epidemicsound.com/ - แนวปฏิบัติและการใช้ชีวิต
I made this recipe yesterday and it came out fantastic! I did make one change - I still had venison left over from last season so I substituted it for the beef and the flavor was great. Thanks much for the video.
Things to note: Sous Vide helps prevent overcooking if you have set the emersion wand to the desired temperature. Just use a time/lbs table (found online). You can then forgo the thermometer which keeps you from needing to puncture the casing as this course _will_ reintroduce bacteria to your finished product. Leave the small ones in for as long as you have the large one submerged, this only further pasteurizes your product; it will only "overcook" if you leave in the bath for many, many hours. After smoking, you can trap more of the smoke flavor in by placing the product in a vacuum sealed bag which will also keep the casing from getting soaked a second time which also could reintroduce bacteria to the product.
The faster cooking time from using a higher temperature reduces moisture loss resulting. This results in a sausage with a nicer more delicate texture than a slow cooked sausage.
Reintroduces bacteria that is killed by temperature and time and can’t flourish in the cured meat.
Definitely making this. Thanks for the thorough video.
I can’t wait to try this out! Thanks
I use to get the Eskay plain bologna but can't find it anymore in my area so decided to make my own with your recipe. Normally trying new recipes I have to change it up for my taste but made this the other day and it is delicious!! No changing this, that's for sure. Will be making my own from here on out. Thanks so much for sharing this recipe!
My favorite kind of comment. Thanks and I'm glad you like it!
I love this guy. The humor. The sound effects..... it's brilliant. Entertaining ,and educational. Fantastic job! Ya got my like, subscribe, and share.
Thank you very much!
Looks beautiful and delicious ! Thank you for sharing.
Thanks for the comment!
I have been a butcher for 36 yrs and I have seen my share of casings and legendary messes. I'm glad my cutting is coming to an end. It's a good career, but It plays hell on ur body.
This video is awesome, thank you. Love the sound effects!!!
Thank you very much! It's a lot of extra effort, but it makes me happy, and I'm always glad to hear that someone appreciates it.
That looks amazing.
Thanks for the video and recipe. Absolutely Amazing!
Thanks, and you're welcome!
Look fantastic.
I have the same book and am tired of trying the seasoning kits looking for that go to recipe. I’ll try this out with venison.
Can't wait to make some of this.
Gotta try this one, I did a batch of chicken bologna last summer, very tasty. This is why we do it, you know what's in it and it tastes so much better than store bought.
Best book ever
Looks really good. Great Job!
Thank you!
We make your recipe for my boy with celiac. It's great he loves it thanks for the video, it's like my cookbook.
Most outstanding!!!
I learned a lot from this video because he used a larger bag than his nozzle- I was wondering how that works out, thanks.
Made my mouth water
Good job, you made me hungry. 😊
Excited for round two with this awesome recipe Got 33# of moose and pork mixture double ground and spiced.Taking a break to pick up my son from school and warm up my hands before I get back to the emulsification process. -21 in my garage today don’t think I shouldn’t have to worry about the meat getting too warm.
Another great batch in the freezer. Unfortunately I melted the gears in the food processor on the very last meatball
I've been there.
The best bologna I ever had was in Dillon Montana I was 7 years old the first time and 12 the second and last time . Gramps hauled rocket fuel to missle bases on the 50s early 60s and found this butcher/market and introduced me to it passing through on vacation .
Local meat and butcher shops are awesome, sadly there are none of those near where I live now. You kind of need to be in farm country to find a real one. Some of the best bacon I ever had was from Leeper, PA.
maps.app.goo.gl/iT9peKPqTFDcMFb2A
This is impressive.😊 Didn't know I would need a sausage closet.😮😄
The sausage closet is quite a luxury!
@@AgeofAnderson It definitely is 😁
I made this a couple weeks ago using pork and moose. After starting I looked at the 30 pounds of meat I had ground and thought of crap I hope I like this recipe. My shi-tzu and rescue pup reassured me they would take care of it if I didn’t like it but as you said the taste was on point. All my hunting buddies at work love it as well. This fall I’m sure there will be plenty baloney to go around here in northern Alberta.
A friend of mine went up north on a moose hunt some years ago. He hooked me up with a good 15 lbs of meat. That is some high-quality eating right there. I'm hoping to make some 'bear-loney' this season. Thanks for the comment, and I'm glad you like the recipe!
I've GOT to do this!
That looks SOOOOOOO good. I would love this on a nice big sub with some hard salami, ham, lettuce, tomato, provolone, banana peppers, etc... Even just a few slices with colby jack cheese slices on Hillbilly bread with real mayo sounds good too. This is making my mouth water big time.
Oh yeah!
I wanted to learn how to create my own bologna, thank you kindly for sharing this recipe! I would love to create garlic bologna like Boar's Head has.
You can do it! Thanks for the comment!
very cool !
Thanks!
How fun!
Tasty too. Thanks for the comment!
I don't know if you received this responce from an older video but this recipe is awesome I have family members that don't like bologna but love this one as I do
I love to hear that! Thanks for the comment.
Johnny the Red sausage holder 😊
Used this recipe to make venison ring bologna. Turned out great! I got 15 rings out of this. Stuffed into 38mm hog casings.
I trimmed the pork fat off the shoulder, I used 4 lbs pork, 4 lbs venison and 2 lbs fat. Worked out perfectly.
I've been kicking around a venison BEARlogna idea for a while now. Just gotta go get my bear.
@@AgeofAnderson I am a hunter and just tagged a Black Bear the other day. I believe I am going to try this recipe with my bear meat probably make it 60% bear 40% pork. Hope it turns out as good as yours looks.
I learned something I didn’t know. I had no idea the smoke could penetrate through the casing.
Fantastic recipe, fantastic method of cooking..... My hubby went right out and purchased a sous vide appliance and now when checking out your video again, he is wondering if you could share with us your container used for the water and the sous vide. Any information would be appreciated. He particularly liked how many sausages and bologna you were able to cook at the same time and the lid was an added neat trick how it fit around the sous vide. Thanks Anderson. Keep up the great videos.
When I don't have a suitable pot, I use Cambro containers for sous vide. Here's a link: www.webstaurantstore.com/cambro-12189cw135-camwear-12-x-18-x-9-clear-food-storage-box/21412189CWCL.html?GoogleShopping&gclid=CjwKCAiAnL-sBhBnEiwAJRGigsBKfdm3W2qR4imHYyrACGjE_8AwKh0BEaBjvxrdgEa51MKwI7bJZRoCK9QQAvD_BwE
Instant Subscription!
Awesome! Welcome in!
Great recipe we also add peppercorns and mustard seeds to upgrade it to old fashioned bologna
I love the sound of that, and that is the beauty of making our own. Thanks for the comment!
Did you grind the seeds any? Or add whole??
Looks fantastic, I like mine with green olives.
What's your favourite recipe you've done so far on your channel?
Tough question. It's not the best video, but the lamb kebabs were delicious! Thanks for commenting!
Cool video keep up the sausage 😎
Thanks for the comment!
Excellent video, the bologna came out perfect. I subbed but have you already done a video on the equipment in your arsenal? Thanks for your channel!
I gotcha covered. th-cam.com/video/STpp7e_F1XE/w-d-xo.htmlsi=KY39FRmfSWbxXMby
@@AgeofAndersonNice! Thanks..
Can you use corn or potato starch to bind, instead of milk powder? If so is it a 1:1 substitution? If not how much in this recipe?
New subscriber. Late tonthe game lol. How long does the bologna last after you open it? And how about the unopened ones? Do they have to be refigerated if they’re not opened? Thanks
Great video
Thanks!
Any opinion on a 'sous vide' immersion cooker compared to an electric hot plate or induction cooker? Features for either or both? Which is more multi-purpose? My gas stove doesn't do a good job on the low temps needed for sausages.
And yes, it has been a weird winter & spring in my part of the Pacific Northwest, too!
I've used the sous vide as well as an induction cooktop. Both work but you can't beat the sous vide for precision. Thanks for the comment!
Kool😊
I am DEFINITELY giving this recipe a try!! Yours looked amazing! Just one question: what was the temperature on the sous vide circulator? Thanks!!
I usually run 180F so it finishes a little fasterJust gotta keep an eye on the internal temp.
Awesome, man! Thank you!! I’m super excited about this 😆
It sure looks delicious and I would love to try to make it. How can I make a smaller quantity for my small family? Like about 2-3 lbs? Also I don't have a smoker can I make it without smoking it? Tyan.
Rather than stuffing this into a casing, you can cook this in a loaf pan in the oven. Cover the top with some aluminum foil and cook it low (225-250°F) until you get to 155-160°F internal. You can add a little liquid smoke to the recipe if you want some smoke flavor in there. Thanks for the question!
If you freeze some for later does it affect taste? Any other way to save it?
I need a sausage closet now!
Every home should have one!
Do they use a different type of jelatine
Questions. 1- Shouldn't the sausage sit overnight 12-24 hours in the refrigerator before smoking to allow the prague powder 1 cure to activate/convert; and 2- instead of the water cooking, can I just leave it in the smoker but perhaps bump up temp after the 2.5 hours at 150 degrees?
The answer to both questions is yes. Alternatively, this will cure in 2-3 hours at room temperature due to the very fine grind. If you finish it in the smoker, it will likely develop more of a "rind" on the outside, but it should still be very good. Thanks for the questions!
Well that's Bologna!!!
😋😋
Question about the water bath cooking method - isn't it more-or-less impossible to overcook the meat/have carryover cooking? I thought that was the entire point of sous vide. I get that prolonged times at said temperatures can effect the meat so it's best to pull as close to when it comes up to temp as possible, but assuming the water stays at 155 the entire time, it's not possible for any part of the meat to go above that, right?
You are correct, with something like this, you could absolutely set it to 155 and let it go. I set the temp higher than the final target to speed things up. thanks for the comment!
@@AgeofAnderson ah, makes perfect sense. Thanks for the reply, love the content!
hahaha! Linger on the tongue. Funny! :)
what type of beef can you use?
i have a sous vide but i dont have a smoker nor a curing chamber. Could this be achieved with out it?
You could get a nice product by adding some smoked paprika and going into the sous vide. The pink cure will work in the refrigerator overnight. It won't be exactly the same, but I think it will still taste good.
A question for you. Would double-grinding prior to the food processor make the emulsification process any easier on it?
Yes, it would. Thanks for the question!
Regarding your comment on the Nitrates/Nitrites, are they added to the greens during processing or are they naturally occuring, if you don't mind answering? Just subscribed also.
Nitrate is naturally occurring in celery. That nitrate can be treated with a bacterial culture to produce nitrite that can be used for curing. Due to some clever language in the regulations, manufacturers can use the treated and concentrated celery juice and falsely claim that those products are "uncured". They are still required to use the same percentage of nitrite. It is only the source that allows them to label this way. I hope this is what you were asking.
Great video, I live in Salem, what town are you at
I'm just south of Eugene. Thanks for the comment!
I'd love to know what brand food process for you use?
It's a 14-cup Cuisinart. Thanks for the question!
If I want to use binder in place of powdered milk how much should I use
It depends on the binder. If you want to use corn starch or potato starch, add it at a rate of 2%-4% of the meat weight. Thanks for the question!
CAN YOU REC A SCALE ACCURATE FOR SMALL AMOUNTS IN GRAMS PLEASE
I've been using this one lately. It's doing a good job so far, and it's inexpensive.
a.co/d/gKqeh4a
Any body know what can be used in place of the milk powder allergies to milk all milk
Here is a link for a binder made from carrot. There is another made from soy that I believe is dairy-free as well.
waltons.com/carrot-fiber-binder/
Is it okay to set the sous vide at 155° and leave everything for 3 or 4 hours?
Absolutely. I just like to finish it a bit faster.
I thought curing salt #1 needed at least 12 hours in order to convert and make it safe?
How would it be if you left a portion of the meat as a fine grind rather than emulsifying all of it? The texture might be more acceptable to people who think they don't like bologna.
It will be great! The grind is completely up to the sausage maker.
i have never been to the westcoast in my life, before its over,generally what area do u live in?? i like to hunt,fish, cook,and enjoy being outdoors. let me know, the plane leaves everyday!! LOL
We're out here on the west side of Oregon.
Put some Dried Tomatoes, Whole Pepper Corns, Olives, Diced Fat Back, Pimentos, and or Pistachios and you have Mortadella! It's really good and will make the effort/mess more bearable...
Wondering if this is in my recommendations because I watch Ordinary Sausage
What would cause the meat to separate, had quite some jelly like separation and the meat itself was pretty dry :/
Guess maybe too long poaching at 80c?
I believe your guess is correct. It could also happen if it's not cooled quickly enough. Thanks for the question!
Ever tried buttermilk instead of water to emulsify?
NOt for emulsifying, but I have used buttermilk powder as a binder. Should work great for emulsification too. Thanks for the comment!
@@AgeofAnderson you’ll never go back to powder!
How long will it keep in the fridge?
Probably around a month. Thanks for the question!
I started using a stainless steel ham maker in my pressure cooker. Of course you would need two to make enough bologna.
Whatever gets you there! Thanks for the comment!
Wonder how that would do if you pickled it
That is a great question, and one worth finding out.
In my meat-eating days I liked bologna sandwiches, though it was all store-bought.
Thats a follow
Thanks!
Is that regular store bought powdered milk or ?
It sure is!
Thanks for replying. 2 Guys and a Cooler says otherwise. They say it’s a hot processed version that acts like a binder. I’ve see recipes that ask for no fat milk as a binder. You’ve used it successfully, so I’m going to try. 👍😎
Hows it taste when fried? Otta be good fried and put on toast.
That may be my favorite way to eat it. Thanks for the comment!
@@AgeofAnderson yeah, cut 4 slices into a flat piece of bologna, it spreads out or fingers out, so it's good to have 2 pieces to cover the gap. A quality bread, yellow mustard, brown poupon, Zatarains creole mustard are all good. Of course plain is good too.
How can it be stored ? Does it have to be refrigerated?
You should keep this refrigerated, and will be good for a month or better. You can freeze it nearly indefinitely if it is wrapped well.
@@AgeofAnderson thank you
Can I smoke it in the oven?
I believe you can as long as you hit the right temperature.
Can I make this without the smoking step?
Absolutely!
Grind crushed ice instead of water
What is cure
It is a blend of salt and sodium nitrite used to eliminate harmful bacteria in cured meats and increase shelf life. It also affects the color and flavor of the meat.
pink cure # 1 is that pink cure salt ?
Yes indeed! aka Prague powder #1
True bologna is loaded with garlic fresh garlic
Is it ok not to smoke them?
100% You can even add a touch of liquid smoke if you like.
Are you sure nutmeg and allspice goes into baloney?
Nutmeg or mace are in most bologna recipes. Allspice pops up in some as well, but the beauty of making our own is that we can flavor it however we like. Thanks for the question!
O.K. I'm sold .Hello Amazon.
Another satisfied customer😁
May I suggest instead of using a dryer vent down low, put a vent near the ceiling where heat will pass through the wall into your bedroom. Those man-made, artificial, imitation logs aren't much for heat, they're what we call in WV "look pritties". Put that Chevy to use, man. There's bound to be some downed trees up there somewhere. Take care and stay warm.
Why not set the water temp to the temp you want the food to get to? Then there's zero guess work, just leave them in there for several hours. No risk of getting over the water temp.
For sure. I just wanted to get it done a bit faster.
Bologna before corporations effd it up
добавляйте в продукт нитритно-посолочную смесь. Ботулизм опасна штука.
To many puns yet I need more
They can be pun-comfortable.
Sausage king - ordinary sausage 😂 you are a padawa of sausage young skin stuffer
pink slime
Yum!
I'm into making my own things for better health choices, They always say processed foods are no good for you and cause cancer, Is any of this really bad for you? Like the cure liquid or is it the smoke'in part or none of it?
I can't believe anybody in Oregon are Eugene was such a foodie to Ashley eat animal flesh. There's hope for you yet 👍😊
💯 😂
Cute ass!! 😂 1:04
I super dislike the amount of salt in bologna. Has anyone here just omitted it from the recipe altogether? How was it?
I find the store bought bologna(as well as most cold cuts) to be too salty as well. This one is a good bit less salty than those. Thanks for the comment!