Bologna

Air dried cured meat and salami recipes

Bologna

Postby Dingo » Sun Dec 15, 2013 1:47 pm

Well the family devoured the Mortadella I made recently (didn't last long enough to freeze any...sorry Wheels) so i though i'd have a go a Bologna. The recipe is Len Poli's. Here it is;

http://lpoli.50webs.com/index_files/Bologna.pdf

My "high end" :? grinder has problems with the fine plate...so I thought i'd flatten the first grind out and partially freeze it again before the second grind.
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It helped a little.
Here's the emulsification
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Stuffed into the bologna casing. These things are HUGE!
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Into my fancy oven with internal thermomajigy. It works well..i set the oven temp @190 and the meat temp @160 and walk away. When the meat gets to temp it beeps and turns off.
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It took over 7 hours :shock:
Anyway...here it is the next day...chilled and ready for slicing
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It got the family's nod of approval...although they all wanted more Mortadella. :evil: You just cant win.
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Re: Bologna

Postby wheels » Sun Dec 15, 2013 2:12 pm

Looks good Dingo. Can you post details of the oven please.

Phil
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Re: Bologna

Postby Dingo » Mon Dec 16, 2013 3:38 pm

Thanks Phil,

My Oven is a GE Profile unit. The same as this;

http://www.ajmadison.com/cgi-bin/ajmadison/PT920.html
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Re: Bologna

Postby wheels » Mon Dec 16, 2013 4:16 pm

Thanks

Phil
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