BOLOGNA | How-To Make Your Own Bologna at Home

hello and welcome to Tim farmers country kitchen I'm alone today I don't like that Nikki had an accident she is going to be just fine but she is recuperating right now she has a broken vertebrae in her neck she has a broken ankle but she's doing just fine and she's going to be back very shortly I want to thank everybody for their kind words on social media and thanks for the prayers we certainly appreciate them keep them coming because she is on the road to recovery and we need to keep her safe and sound you know last week we were out there in the smoker and we're talking about bacon your own bacon look at that you see that that's a familiar sight right there now that I processed myself I know what's in it and it's not going to be around for a long time we're going to eat this rather quickly last time you saw it there was half again that much there now tonight we're in search for the perfect BLT and faculy 4ky BLT and maybe put a C on the internet for cheese but first I was inspired to think about different kinds of things you can do yourself and as I'm always looking always thinking and I love Bologna but I don't like all the ingredients look at some of the ingredients and preservatives and Bologna and you think wow no wonder it's dated to statement refrigerator for 17 months we're going to make Bologna tonight that's not going to look exactly like Bologna but it's going to taste like it we're going to know where it came from we're going to know what's in it and it's absolutely delicious and you can slice it as thick as you want now experimented around got the ingredients that I like I got the spices that I like now most of these are stuff you'll have in your cabinets some of them you might have to go out and buy but you can find all of these they're readily available we're going to also use dried milk 1 cup of dried milk we're to use ice now a lot of times if you make sausage you know you have to use ice and net to to get that the right temperature and consistency for the meat we're going to use beef and pork and this is 80% beef now the pork has the fat in it so we're going to go that route now I'm going to need 3 pounds of beef and about 2 pounds of pork now if Nicky was here helping me we'd be mash it up in our hands you and potato mash is all that I'm going to use the old kitchenaid here and this is just about going to fill this cat up and it's really going to mash everything up and get the flavors involved so what we're going to do is we're going to take our meat put in this container I've got a bread hook on here and I experimented around till I get get something to worked in here I've measured all my spices and sugars now let me tell you exactly what you're going to need amounts you're going to need two teaspoons of sugar two and a half tablespoons of salt one tablespoon of white pepper one and a half teaspoons of garlic powder 1/2 teaspoon of cardamom one 1/2 teaspoon of coriander one teaspoon of sage 3/4 a teaspoon of mace allspice and black pepper now don't forget we have dry milk one cup of that here and as we mix this up we're going to put the meat in there first then we're going to add a little bit ice here and there and then we're going to add the flavors and just mix that up and mix that up and mix it up you ready to get started on a homemade bologna we get some ice now I'm going to go about 3 pounds beef and about two pounds of pork ground pork all right here we go we're gonna get this started now I'm going to go ahead and add a little bit ice I'm gonna work that with a spoon go ahead and put my dry milk in there spread that around we're gonna start getting that consistency now we're going to keep adding a little by little as we go along it's milk kind of acts as a binding agent I think keep adding a little bit of ice here and there moisture each of the name burned up now I tried this several different ways and I actually took some now I smoked the line so I took one in smoke and it was absolutely wonderful so you can do smoke blowing you've seen our smoke rolling outside it's a beautiful thing now you can see right now we're starting to get a little change of consistency of it with the moisture and the drive know starting to bond together at this point we come back to start putting on spices in nice threw it evenly we're not evenly never managed to get it in there keep on with the spices starting to smell like Bologna now just a little while you saw very recently we had somebody over we talked about medicinal plants Jennifer told us a lot that day but we have a lot more so we're gonna have part two of medicinal plants that you can find around just about anywhere and see what I'm saying it's trying to crawl out there we're almost there now the consistency it's kind of what you would probably expect it to be binds together very well all right we have our meat which is bound together now very well I'm going to pull this out all right we've got that out I'm gonna set this out away I've got my oven preheating on 275 now I'm gonna jam that in here into this pan I'm going to shape it so now obviously it's not going to be the perfect round of baloney like you would see in the store but it will rise and it will round at the top we're going to put that in the oven so as we're preheated to 75 and that's going to take that about 3 hours to get that temperature around 155 160 or the internal temperature so have you a meat thermometer always now the interesting thing about this is the texture the texture is like salami so I'm going to put that in here shape it up now let's go avoid a meatloaf but again the consistencies nothing like that and remember we're going to make sandwiches out of this so you want the end to where it stands up to where you can slice that so you can make that kind of square on the end it's going to be baloney as soon as I wipe my hand off I'm gonna stick that Yemen and let's watch the clock tick magically ahead all right now look what we got this is a little salami roll i'm idea David look at the texture of that and I'm telling you it's beautiful look how that looks when it's cut Janice like lunch meat now I'm going to cut this blowing it hasn't chilled normally I would chill this I want you to see what it looks like oh it smells heaven now this is obviously a big thick slice but that's the way I would put it on a sandwich turn this around let you take a look at this is that not wonderful it's baloney but man oh man if you like baloney you want to know where everything came from give this a shot it's a beautiful thing a little while ago we showed you our bacon that we faced a little while later we're going to show you that make the perfect BLT research for all Kentucky ingredients but first let's talk about medicinal plants you can find just about anywhere salad row in your yard here's Jennifer to tell us more I'm almost full Bowl

Channel: Tim Farmer's Country Kitchen

Views: 272,749

Keywords: Kitchen (Accommodation Feature), Cooking (Interest), Bologna (Italian Comune), How-to (Website Category), Make bologna, make lunch meat, lunch meat, cooking, recipes, Italian Food (Industry), tim farmer, country kitchen, kentucky

Id: 7PQG-jI7O-8

Length: 8min 20sec (500 seconds)

Published: Mon Jul 06 2015