Homemade Bologna

下ごしらえ

材料

作り方

手順

1. 1

   In a large bowl, combine the ground beef, curing salt mix, garlic powder, mustard seed, and cracked black peppercorns.

   約2 分

   調理のヒント： Ensure your curing salt is a mix like Tender Quick, not pure Prague Powder #1, as the quantities are very different.

2. 2

   Pour the cold water and liquid smoke over the meat mixture.

   約1 分

   調理のヒント： Using very cold water helps keep the fat from melting during mixing, which results in a better texture.

3. 3

   Mix all ingredients together vigorously with your hands for 3-5 minutes until the mixture becomes very sticky and emulsified.

   約5 分

   調理のヒント： This step is crucial for achieving the classic smooth, firm texture of bologna. Don't undermix.

4. 4

   Divide the mixture into two equal portions on a clean work surface.

   約1 分

5. 5

   Shape each portion into a tight, compact log approximately 6cm (2.5 inches) in diameter.

   約3 分

6. 6

   Tightly wrap each log in several layers of plastic wrap, twisting the ends to compact the meat and remove air pockets.

   約3 分

   調理のヒント： A tight wrap is essential for the log to hold its shape during curing and cooking.

7. 7

   Place the wrapped logs in the refrigerator and allow them to cure for 24 hours.

   約1 日

8. 8

   Preheat your oven to 150°C (300°F).

   約10 分

9. 9

   Unwrap the cured logs and place them in a shallow baking pan.

   約2 分

10. 10

    Bake for 90 minutes, turning the logs over once at the halfway point to ensure even browning.

    約1 時間 30 分

    調理のヒント： For best results, cook until the internal temperature of the logs reaches 70°C (160°F) on an instant-read thermometer.

11. 11

    Remove the baking pan from the oven and transfer the hot bologna logs to a wire rack.

    約2 分

12. 12

    Allow the logs to cool completely to room temperature, which will take about 60 minutes.

    約1 時間

    調理のヒント： Do not slice the bologna while it is hot, as it needs to cool to set fully.