Bologna (1lb.) Recipe

Chill equipment and meat

Place grinder plates, bowl, blade, and meat in the refrigerator or freezer for 20–30 minutes so everything is very cold. Cold meat and equipment help produce a smooth emulsion.

Hydrate the nonfat dry milk and starch in the ice water; set aside chilled.

First grind

Cut beef and pork into 1–2 inch cubes. Grind the chilled meat through a medium (6–8 mm) plate into a chilled mixing bowl.

Season and mix

Add salt, pink curing salt (if using), sugar, white pepper, coriander, nutmeg, garlic powder, paprika, ground mustard, and mace to the ground meat. Mix briefly to distribute spices evenly.

Emulsify

Place the seasoned ground meat in a food processor or meat grinder with a fine plate. Add the chilled water mixed with milk powder and starch in several additions while processing to create a smooth, tacky emulsion. Work in short pulses to keep mixture cold. Total processing time 2–4 minutes until mixture is paste-like and homogeneous.

Spray or brush the inside of the casing lightly with oil to help slide. Fit your stuffer with the appropriate sized horn for a 1 lb log (roughly 2–3 inch diameter). Fill the casing with the bologna emulsion, leaving a little headspace. Compress the meat to remove air pockets as you fill.

Tie off the end with cooking twine and fold/ twist into a roughly 1 lb (450 g) log. Tie a loop at the other end for hanging.

Poach/simmer

Bring a large pot of water to a gentle simmer (80–85°C / 175–185°F). Lower the bologna log into the water using a rack or slotted spoon so it doesn't touch the pot sides. Maintain temperature below a rolling boil. Poach until internal temperature reaches 68°C (155°F), about 50–70 minutes for a 1 lb log. Use an instant-read thermometer inserted into the center to check temperature.

Cool

Remove the cooked bologna from the water and immediately place it in an ice bath for 20–30 minutes to stop cooking and firm the texture. Once chilled, refrigerate for at least 8 hours (overnight) to let flavors meld and texture set.

Unwrap or remove casing if desired (some collagen casings are edible). Slice thinly for sandwiches, fry slices in a skillet for a crispy edge, or cube for salads.

Store refrigerated in an airtight container for up to 7 days or freeze for up to 2 months.