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 porcji
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.

Oryginalny przepis autorstwa Forkin

Łączny czas: 1 dzień 2 godz.
Porcje: 8
Trudność: Średni
Na porcję: 285 kcal

Informacja o alergenach: może zawierać gorczyca. W razie alergii zawsze sprawdzaj opakowania składników.

Przygotowanie stanowiska

Składniki

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

Sprzęt

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

Sposób przygotowania

Krok po kroku

1
In a large bowl, combine the ground beef, curing salt mix, garlic powder, mustard seed, and cracked black peppercorns.
Około 2 min
Wskazówka kucharza: 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.
Około 1 min
Wskazówka kucharza: 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.
Około 5 min
Wskazówka kucharza: 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.
Około 1 min
5
Shape each portion into a tight, compact log approximately 6cm (2.5 inches) in diameter.
Około 3 min
6
Tightly wrap each log in several layers of plastic wrap, twisting the ends to compact the meat and remove air pockets.
Około 3 min
Wskazówka kucharza: 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.
Około 1 dzień
8
Preheat your oven to 150°C (300°F).
Około 10 min
9
Unwrap the cured logs and place them in a shallow baking pan.
Około 2 min
10
Bake for 90 minutes, turning the logs over once at the halfway point to ensure even browning.
Około 1 godz. 30 min
Wskazówka kucharza: 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.
Około 2 min
12
Allow the logs to cool completely to room temperature, which will take about 60 minutes.
Około 1 godz.
Wskazówka kucharza: Do not slice the bologna while it is hot, as it needs to cool to set fully.

Na porcję

Wartości odżywcze

43%Ocena

Kalorie: 284,9kcal
Białko: 19,3g
Węglowodany: 0,3g
Tłuszcz: 22,7g
Błonnik: 0,1g
Cukry: 0g

Wartości oszacowano na podstawie ilości składników w przepisie. Mogą się różnić zależnie od marki i zamienników.

Przechowuj prawidłowo

Przechowywanie

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

Odgrzewanie

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