Bologna -American

American bologna is an American equivalent of Italian Mortadella made without visible pieces of fat.

Ingredients per 1000g (1 kg) of meat

Instructions

1. Grind beef through 3/8” (10 mm) plate.
2. Grind pork through 3/8” (10 mm) plate.
3. Grind fat through 3/8” (10 mm) plate.
4. Using food processor emulsify beef with half of water. Then add as follows: pork plus salt, cure #1 and spices-fat -flour. Keep on slowly adding the remaining water as emulsifying process continues.
5. Stuff into beef bungs, beef middles or large diameter cellulose or fibrous casings.
6. Hang in 4º C (38º F) overnight or for 2-3 hours at room temperature.
7. Apply smoke at 46º C (115º F) for 3 hours.
8. Cook in water at around 72° C (160° F) for 60-90 min according to thickness until sausages reach 68-70° C (154-158° F) inside.
9. After cooking place sausages for about 10 min in cold water, cool them in air and refrigerate.