Homemade Bologna

Mise-en-place

Ingrediënten

De bereidingswijze

Stap voor stap

1. 1

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

   Ongeveer 2 min

   Tip van de kok: 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.

   Ongeveer 1 min

   Tip van de kok: 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.

   Ongeveer 5 min

   Tip van de kok: 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.

   Ongeveer 1 min

5. 5

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

   Ongeveer 3 min

6. 6

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

   Ongeveer 3 min

   Tip van de kok: 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.

   Ongeveer 1 dag

8. 8

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

   Ongeveer 10 min

9. 9

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

   Ongeveer 2 min

10. 10

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

    Ongeveer 1 uur 30 min

    Tip van de kok: 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.

    Ongeveer 2 min

12. 12

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

    Ongeveer 1 uur

    Tip van de kok: Do not slice the bologna while it is hot, as it needs to cool to set fully.