LunchSnackMain Course

Homemade Bologna

Name: Homemade Bologna
Prep time: 15 min
Cook time: 1 h 30 min
Total time: 1 d 2 h 45 min
Yield: 8 racions
Cuisine: american
Ingredients: 900 g ground beef 80/20 lean to fat ratio recommended; 30 g curing salt mix e.g. Morton's Tender Quick; 240 ml cold water; 22,5 ml liquid smoke; 5 g mustard seed; 5 g black peppercorn coarsely cracked; 1,25 g garlic powder

A straightforward recipe for making your own bologna-style lunch meat at home. This version uses ground beef and a simple spice blend, which is cured briefly and then baked to create a firm, sliceable sausage, giving you control over the ingredients in your favorite deli meat.

Una recepta original de Forkin

Temps total: 1 dia 2 h
Racions: 8
Dificultat: Mitjana
Per ració: 285 kcal

Informació sobre al·lèrgens: pot contenir mostassa. Si teniu al·lèrgies, comproveu sempre els envasos dels ingredients.

Preparació prèvia

Llista d’ingredients

900 gground beef, 80/20 lean to fat ratio recommended
30 gcuring salt mix, e.g. Morton's Tender Quick
240 mlcold water
22,5 mlliquid smoke
5 gmustard seed
5 gblack peppercorn, coarsely cracked
1,25 ggarlic powder

Estris

baking pan · plastic wrap · wire rack · large bowl · knife · oven

Elaboració

Pas a pas

1
In a large bowl, combine the ground beef, curing salt mix, garlic powder, mustard seed, and cracked black peppercorns.
Uns 2 min
Nota de cuina: Ensure your curing salt is a mix like Tender Quick, not pure Prague Powder #1, as the quantities are very different.
2
Pour the cold water and liquid smoke over the meat mixture.
Uns 1 min
Nota de cuina: Using very cold water helps keep the fat from melting during mixing, which results in a better texture.
3
Mix all ingredients together vigorously with your hands for 3-5 minutes until the mixture becomes very sticky and emulsified.
Uns 5 min
Nota de cuina: This step is crucial for achieving the classic smooth, firm texture of bologna. Don't undermix.
4
Divide the mixture into two equal portions on a clean work surface.
Uns 1 min
5
Shape each portion into a tight, compact log approximately 6cm (2.5 inches) in diameter.
Uns 3 min
6
Tightly wrap each log in several layers of plastic wrap, twisting the ends to compact the meat and remove air pockets.
Uns 3 min
Nota de cuina: A tight wrap is essential for the log to hold its shape during curing and cooking.
7
Place the wrapped logs in the refrigerator and allow them to cure for 24 hours.
Uns 1 dia
8
Preheat your oven to 150°C (300°F).
Uns 10 min
9
Unwrap the cured logs and place them in a shallow baking pan.
Uns 2 min
10
Bake for 90 minutes, turning the logs over once at the halfway point to ensure even browning.
Uns 1 h 30 min
Nota de cuina: For best results, cook until the internal temperature of the logs reaches 70°C (160°F) on an instant-read thermometer.
11
Remove the baking pan from the oven and transfer the hot bologna logs to a wire rack.
Uns 2 min
12
Allow the logs to cool completely to room temperature, which will take about 60 minutes.
Uns 1 h
Nota de cuina: Do not slice the bologna while it is hot, as it needs to cool to set fully.

Per ració

Nutrició

43%Puntuació

Calories: 284,9kcal
Proteïnes: 19,3g
Hidrats de carboni: 0,3g
Greixos: 22,7g
Fibra: 0,1g
Sucre: 0g

Estimació basada en les quantitats dels ingredients. Els valors poden variar segons les marques i les substitucions.

Conservació

Com conservar-ho

Store the sliced or whole bologna tightly wrapped in plastic wrap or in an airtight container in the refrigerator.

Com reescalfar-ho

This is typically eaten cold, but slices can be pan-fried for 1-2 minutes per side if desired.