Homemade Bologna

Подготовка

Ингредиенты

Приготовление

Шаг за шагом

1. 1

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

   Около 2 мин

   Совет повара: 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.

   Около 1 мин

   Совет повара: 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.

   Около 5 мин

   Совет повара: 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.

   Около 1 мин

5. 5

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

   Около 3 мин

6. 6

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

   Около 3 мин

   Совет повара: 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.

   Около 1 дн.

8. 8

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

   Около 10 мин

9. 9

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

   Около 2 мин

10. 10

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

    Около 1 ч 30 мин

    Совет повара: 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.

    Около 2 мин

12. 12

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

    Около 1 ч

    Совет повара: Do not slice the bologna while it is hot, as it needs to cool to set fully.