Bologna

Bologna and frankfurter are smoked and adapted blurred sausages which are similar. Abounding producers use the aforementioned blueprint and processing accomplish for both sausages. The capital aberration is the admeasurement of the casings as bologna is a abundant bigger sausage. It is a Brightness agnate of Italian Mortadella with no arresting pieces of fat.

MeatsMetricUS
beef700 g1.54 lb.
pork trimmings300 g0.66 lb.
Ingredients per 1000g (1 kg) of meat
salt18 g3 tsp.
Cure #12.5 g½ tsp.
white pepper2.0 g1 tsp.
paprika2.0 g1 tsp.
allspice2.0 g1 tsp.
coriander2.0 g1 tsp.
water150 g⅝ cup
Instructions
  1. Grind meats through 3/16” bowl (5 mm). Accumulate angular meats alone from fat trimmings. Refreeze and bullwork again. Refreeze afresh and bullwork through 1/8” (3 mm) plate.
  2. Mix angular beef with all capacity abacus ⅓ (50 ml) of algid water. Add angular pork and ⅓ of algid baptize and mix well. Add fat trimmings and the aftermost ⅓ of baptize and mix aggregate able-bodied together.
  3. Stuff durably into 40-60 mm beef middles or coarse casings. Anatomy 18” (40 cm) continued sections. Use butchers braid to reinforce the ends and anatomy a blind loop.
  4. Hang on smokesticks for one hour.
  5. When sausages feel dry to touch, administer hot smoke 50-60º C (120-140º F) for 2 hours.
  6. Gradually access smokehouse temperature to 70-77º C (160-170º F), until centralized meat temperature alcove 154-158º F(68-70º C). This should booty 45-60 account or added depending on the admeasurement of casings.
  7. Shower with algid baptize for about 10 minutes.
  8. Hang for 2 hours at allowance temperature and again abode in a refrigerator.
Notes

There are abounding varieties of bologna which are fabricated the aforementioned but blimp differently:

Long bologna - blimp in beef middles, smoke for 1-2 hours.

Ring bologna - blimp in beef rounds, smoke for 2-3 hours.

Large bologna - blimp in beef bungs, smoke for 3 hours.

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