INSTRUCTIONS FOR MAKING BORNS BOLOGNA Beef and Pork, or a combination of Beef, Pork, Elk, Venison, or Antelope may be used
INGREDIENTS FOR 25 POUNDS OF BOLOGNA
Bologna is an emulsified very smooth product. If you like your sausage to be a little moister you should use a larger percentage of pork than the red meat beef or game that is listed below. For a dryer sausage use more red meat. Everybody has different tastes so the following is what I have used over many years and have found it to be a good combination
18 lbs lean beef, elk, venison, or antelope if using wild game, be sure to trim away all fat and cartilage as this will give your sausage a poor taste.
7 lbs. pork trim 80 percent lean
1 - 1.5 qrts. Cold water
Seasoning Born's seasoning for 25 lbs. Bologna
STEP 1:1st GRIND AND MIXING
Be sure the meat temperature stays at 34 degrees to 40 degrees F during preparation. Work rapidly with cold meat or refrigerate small batches as necessary. Grind all meat through a quarter inch or half inch plate. Mix the sodium nitratecuring agent with Born's Bologna seasoning. Sprinkle the spices evenly over the meat and mix the meat and spices thoroughly using a kneading motion similar to mixing dough. Once the spices are mixed, add the Soy Bits. This will give your sausage that traditional bologna sausage texture and help the emulsified product seal in moisture when smoking and cooking. Some producers opt to not use the soy, and others use other agents such as powdered milk. I have found the soy grade and grind included with your mix to work the best
Food Processor: After the spices & soy bits are thoroughly mixed with the meat process in a food processor until meat has a smooth consistency, add enough water 1 one half to 2 cups per 5lbs of meat so the meet has a smooth and not pasty consistency. Move to stuffing. Grinder: Chill the meat for 1-3 hours at 32 degrees -34 degrees this will allow the second and third grind to go smoother Grind twice through a 1-8" plate. In a large tub begin mixing the meat with water a paint paddle on a strong drill works well for this step. Add water and mix until the meet has a smooth and not pasty consistency.
For wieners you can stuff into 35 mm to 38 mm. pre-flushed hog casings or collagen casings, which can be purchased from a meat market or meat department in a grocery store. Twist the stuffed casings at 5-6 inch intervals to make the sausages and hang them, evenly spaced, not touching, on a smoke stick. For large ring bologna stuff into well flushed beef casings approximately 14 inches long and tie in a loop with butcher string securing the ends of the casing. Leave 2" of casing empty at each end for tying. You may also stuff this mixture into fibrous casings for sandwich type bologna.
Before smoking, dry sausage in smoke house with smoke house temperature of 130 degrees to 140 degrees F for 1 hour with damper wide open. Add sawdust or wood chips and smoke 150 degrees to 155 degrees F for 1-2 hours. Then, raise the smoke house temperature to 165 degrees to 170 degrees F and smoke until the internal temperature of sausage is 152 degrees F at which point the bologna is fully cooked. When done smoking you may finish your sausage in a water cooker, simmering until the internal temp is 152 degrees F. When done cooking shower sausage for 2-3 minutes in cold water then cool sausage at room temperature to 100 degrees and refrigerate.
ANY SAUSAGE THAT WILL NOT BE CONSUMED IN 1 WEEK SHOULD BE WELL WRAPPED AND FROZEN.
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