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 porsiyon
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.

Forkin tarafından hazırlanan özgün tarif

Toplam süre: 1 gün 2 sa.
Porsiyon: 8
Zorluk: Orta
Porsiyon başına: 285 kcal

Alerjen bilgisi: hardal içerebilir. Alerjiniz varsa malzeme ambalajlarını mutlaka kontrol edin.

Ön hazırlık

Malzemeler

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

Ekipman

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

Hazırlanışı

Adım adım

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

Porsiyon başına

Besin değerleri

43%Puan

Kalori: 284,9kcal
Protein: 19,3g
Karbonhidrat: 0,3g
Yağ: 22,7g
Lif: 0,1g
Şeker: 0g

Tarifteki malzeme miktarlarından tahmin edilmiştir. Değerler markalara ve değişikliklere göre farklılık gösterebilir.

Tazeliğini koruyun

Saklama

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

Yeniden ısıtma

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