Bologna Recipe

Chill and prepare meat

Cut the pork shoulder and back fat into roughly 1–1.5 cm cubes. Spread on a sheet pan and freeze for 30–45 minutes until very cold but not solid. Cold meat/fat helps form a fine emulsion.

Soak hog casings in lukewarm water for 30 minutes, then flush both inside and out. Rinse and keep in cool water until ready to stuff.

Season the meat

Combine kosher salt, pink curing salt, sugar, dextrose (if using), milk powder, ground spices (black pepper, white pepper, coriander, nutmeg, allspice), garlic powder, onion powder, and smoked paprika in a bowl and mix thoroughly.

Place the chilled meat and fat into a food processor or bowl of a heavy-duty stand mixer fitted with a paddle. Add half of the ice water and pulse (or mix on low) to begin breaking down the cubes until coarse but not pureed. Scrape down sides as needed.

Add the seasoning mixture to the ground/chopped meat, then continue processing/mixing while adding the remaining ice water slowly. Process until the meat reaches a smooth, sticky, finely emulsified texture — similar to bologna deli meat. This can take 3–8 minutes depending on equipment. Keep everything cold; if it warms, chill the bowl and start again.

Taste a small portion (cook a teaspoon in a hot pan or microwave briefly) to check seasoning and adjust salt or spices if necessary. If adjusting, blend again briefly to incorporate.

Transfer the emulsion into a sausage stuffer or use a piping bag. Fit with the appropriate-sized tube for your casings.

Slide the prepared casing onto the stuffer tube and tie a knot at the end with kitchen twine. Stuff the emulsion firmly, avoiding air pockets, until you reach your desired length (about 25–30 cm per log is common). Do not overstuff; leave a little give. Twist or tie into links if desired.

Prick any visible air pockets with a sterile needle and work them out toward an open end.

Preheat a steam oven, regular oven with a steam pan, or a large pot of water to 75–80°C (167–176°F). Place the stuffed bologna logs on racks and steam or cook in the water bath (sous-vide style in sealed bags) until the internal temperature reaches 68–72°C (154–162°F). This typically takes 60–90 minutes depending on log diameter. Using an instant-read thermometer, monitor the center temperature.

Once the target internal temperature is reached, remove logs and immediately cool in an ice bath for 20–30 minutes to stop cooking and set the texture. Then refrigerate for at least 12 hours before slicing to allow flavors to develop and the emulsion to firm up.

After chilling, remove casings if using natural casings or leave in place for display. Slice thinly for sandwiches or thicker for frying. Store tightly wrapped in the refrigerator for up to 7 days or freeze up to 3 months.