How To Make Bologna At Home | Sausage Series Eps 6

welcome back to smokey ribs i'm russ jones and today's video i'm doing episode six of my sausage series we're doing a red barn bologna we're gonna get started right after this so let me show you what we're going to be making this bologna with i've got some rump roast which is a very lean meat over here to my left i've got an eye around i was actually wanting to do all of this with all brown because it's very very lean but i couldn't find but one of them everything right now in 2020 is just scarce and hard to find sometimes so i'll be using all this romp rose and a little bit of this eye of round to give me the weight that i need i'm doing 12 and a half pounds of bologna which is exactly half of what this seasoning will make this is the red barn bologna seasoning from ps seasoning it will do 25 pounds i'm doing 12.5 pounds which is exactly half of that and along with that is this maple cure that goes into this seasoning and into the meat i'll be using half of that as well now the way that i determine how much fat and how much meat is i already know i got 12 and a half pounds of meat so i'm gonna take my calculator here we're going to take 12.5 pounds times 30 percent fat i need 3.75 pounds of fat and i have already weighed this out i've got it right here both of these combine is 3.75 pounds now the meat i need i need to take my 12.5 pounds i need to subtract my 3.75 pounds of fat i need 8.75 pounds of lean meat so i will be cutting this up and i'll put it in a container zero the container out i'll actually weigh this until i get 8.75 pounds and once i get all that done we'll come back and we'll uh put all this in my grinder and i'll show you how i'm gonna grind these separately and use you know different plates that i'm using i'll bring you back here in a few minutes let me get all this cut up and i'll take you to the next step all right now as you can see everything is ice cold that is the one thing about grinding meat you want everything ice cold it's just come out of the freezer my blade come out of the freezer this is my plate let's see what size this is a 3 16 plate and what i always do is take a little bit any kind of lubricant like a uh like a uh vegetable oil spray or this is duck fat it's good enough just something to where it makes initial contact with that blade you got some lubricant there now once we start running this fat through it will also act as a lubricant what i want to do is go ahead and get all my fat ground up first separately [Music] a little bit of water and then just rinsed it out [Applause] grinder on [Applause] you don't want to force this fat because it will smear you just want it to feed itself as that auger grabs it now you can see just a little bit of pork with that and that's fine it's very little this is like 99.98 percent all right so we are at the end of it what you want to do is take a little bit of this fat and run it right back through so it'll push out the small amount in there that hasn't been ground yet and here it comes all right got all the fat ground up now it's time for the meat by the way this meat was partially frozen when i was just cutting into it i've already got some in the throat of it it's pushing a little bit of that fat out that was right there on the sides i've got most of it out so we should have this good plain lean beef here coming out by the way i'm going through a 3 16 plate on this and i will be grinding twice all right i've got my seasonings ready i've got this measured out i've got my maple cure that's got the sodium nitrite i've got it measure out both those is half of the packages i showed you earlier now i've also got a binder this is a non-fat dry milk that's all that is there's a couple of kind of binders they make but this is a very popular one that's used a lot and the good thing about it you can find it anywhere walmart's got it any grocery store has got this and uh it measured out to be one cup is what i'm going with but if you actually weigh this like i did just a dry weight it is four ounces you can use four to six ounces and what this does is create a water retention or moisture retention inside the bologna and as you know most baloney that you buy that slice in the store most of it's wet you know real moist when you bite and that's what that's for so we're going ahead and get the meat in the hopper right now we're going to add our seasonings or water or everything i'm going to show you that here in just a minute all right so let's load this hopper up with all the lean meat first so i got my meat in here and from there we're going to incorporate all the fat that's 3.75 pounds of fat so i've got two cups of water right here this is filtered water this is my maple cure with the sodium nitrate we're just going to add that into there take us a whisk we'll set up real quick i want to add in this dry seasoning [Music] now sometimes i'll grind this seasoning into my second grind sometimes i don't it just you know either way it's going to get in there great a lot of times i'm forced to do all this in one day so i use a cure accelerator when i'm smoking the sausage and this will be a smoked bologna or bologna and uh so i'm not using a cure accelerator which means this is actually going to sit overnight i have tomorrow off actually i have the next two weeks off so i've got plenty of time to wait on this here goes two cups of water with our maple cure in this should be all of our ingredients i've got the binder i've got the seasoning i got the cure and the water so we're just gonna turn this on and we're going to let this go for about five minutes and then i'll i have a few more things i want to add in for another three minutes here we go all right so we've been going five minutes we're getting a good protein extraction i did add about another half a cup of water look like it could use it that's just something you gotta play by ear what i've got here is a pepper jack high temperature cheese one pound of it going in and you can judge that however much you want you don't have to go a whole pound you can go half pound whatever i like cheese now i've also got some dried jalapeno flakes and they do really well on stuff like this gonna go in with four tablespoons so this bologna is gonna have just a little bit of spice to it and that is the beauty of doing this yourself you can add really anything you want my mom used to buy what they call an olive loaf back when i was a kid and they were square slices kinda like you know deli ham i lost count i think that's four you know but you would take whole olives like stuffed with pimentos put them in there and it bonds really well when you slice it you have your olive pieces inside of that you know on the side of the bologna and it gives it like really good particle definition with the cheese i got little jalapeno bits i almost did think about you know maybe using olives but i'll do that some other time so we want to go around another three minutes we're going to turn this on just let it go all right so i'm gonna dig all this meat out of here and so you know there's a protein extraction that's just about like what i have with the summer sausage i did here a while back can't hardly get off this off my fingers there so that looks really good [Music] we're just going to dig that out we're going to fill this as far as this will go and uh once we get enough in the bottom we're going to pack it down to make sure we get out any air that could create a problem in the case you don't want to get air in your casing you want good solid meat because it leaves holes in your in your sausage in this case bologna and uh you still might end up with some little small holes but we're gonna do the best we can with it all right now what i've got here is uh fibrous casings i've got two types this is what they call a clear i've had them soaking in warm water for the last 30 minutes when i got ready to stuff this and get all my equipment out here that's when i started soaking these so it's been right at 30 minutes we're going to start with this first case in here first what the warm water does is make it more pliable this is a synthetic casing it's not edible it's strictly there just to pack this and hold it good and round while you cook it to where it holds its shape that comes off at the end we're going to shove this over our horn i've got the biggest horn that's available for this uh particular meat stuffer now while i'm on the subject of fibrous cases i've had this question in a couple of my videos some people don't see how smoke can penetrate this casing trust me smoke does penetrate it was designed for smoking in mine it's fibrous you know it's fibrous it's also got little rows of pinholes that are more visible once you actually start stuffing it but smoke definitely penetrates and it's just a perfect amount of smoke so let me get my foot controller here set up put two hands on this let's start it out good to tight i want to get it good and full i'll be cutting this grinder i mean this stuffer on and off until i get what i'm looking for here the odds of of having a blowout on this kind of casing isn't very good it's really tough stuff watch me have a blowout right after i said that all right i'm gonna hold right there let's get this little bit in and the really good thing about these large cases is you can actually drop in meat right in the top and you can take and get this extremely tight let's get this good and tight all right i want to take and lay this right over here on this clipper take our clipper we got one on there let's go ahead and get a second one on there for good measure it's gonna be a lot of weight hanging in that smoker there's our string right here that we'll hang them by yeah that's a lot of weight all right so now what i'm going to use is another fibers casing but this one is a mahogany mahogany color that's the only difference they're basically the same thing now both of these once i get them packed will go in the fridge overnight and uh like i said that'll get that cure to working and also to help all those flavors meld and come together really good and tomorrow morning i'm firing up the smoker and i'll see y'all then well it is the following day and it is a monday and uh let me show you what i've got here first off let me show you how i've got the sausage hung up all right so there is our red bar and bologna two chubs one a little taller than the other about three or four inches if you notice on that back one the mahogany colored casing i have a probe that's running dead center it's full length i've got them hanging by the way i now have hanging rods and these rods are made by pro smoker the ones that made this smoker so if you happen to order this smoker make sure you ask for the rods i've got two of them and that should do me pretty good for what i use if not i'll order one more so i've got my drip pan in place i don't have no smoke pan in yet just the element because we're getting ready to go through the drying cycle all right so we are ready to go through the drying process about one hour now it has dried all night in the refrigerator so one hour of this just rushing natural convection across it with uh 125 degrees is going to warm it up somewhat and that's going to get this early early process started in our smoking process which is probably going to be an all-day adventure all right let's set it actually i said it earlier let's make sure it's still set at 125. we got it set at 125 degrees 35 degrees internal i've got a center probe dead center of the bologna in the back it's a little bit shorter i went the whole distance of the probe dead center i'm reading 35 almost 36 degrees took it out of the refrigerator maybe 20 25 minutes ago and it is 56 degrees out here now in addition just to help me out i've got a timer here i've got this set for one hour i've just started this thing so we're going to go ahead and start it and this is going to count down i'm also this is starting the the smoking process so i'm doing a count up i'm counting up this would give me my total time from start to finish when all this is said and done and this is going to keep me in track from uh well the first hour then i'll have it set for probably two to three hours on the second smoke and so on until we complete this bologna so that's where i'm at and uh one hour for now i'll bring you back and i'll show you how i'm going to bring the temperatures from 125 up to about 150. that means we've been going one hour we're gonna stop this alarm i've got three quarters of a pan deep this is a hickory sawdust i love hickory on this kind of stuff so far i've used the hickory on the smoke sticks that i did the snack sticks the summer sausage now i'm gonna do it on bologna i do have other sawdust in there but i really like this but it's completely saturated you can see that water in there completely saturated that goes on our bottom burner now i have laid a separate pan in here for a couple of one reason it's gonna be easier to clean up than this other pan and i'm just gonna go in with cold water i've got about two and a half quarts in this container here and it looks like it's going to take all of it that should last a good long time it would actually take a little bit more all right let's go ahead and close her up i need to choke this one back to one quarter of the way open and the bottom vent one quarter of the way open now it will remain there for the remainder of this cook one quarter open on the bottom one quarter open on the top all right like any other thing i'm doing incremental increases in temperature we start at 125 now we're at 155 in two hours when this timer goes oh i forgot to set that okay when that goes off i'm going to ramp it up to 165 for another two hours and i'll bring you back at that point all right let's set our temperature now to 165. [Music] that's it all right i've been going around 25 minutes since i set this up to 165 degrees it didn't take like 10 minutes so a lot i will add 10 minutes at the end of this once it goes the full two hours and uh so you know i did insert another thermometer and the other the other bologna right here and i'm reading real close i'm at 106 on this one it should turn here in a second this one's at 107. so they're very close all right my alarm just went off we've been going another two hours at 165. so i've turned this particular timer off all i'm looking at now is counting uh we've been going a total of five hours and 31 minutes and that's including the one hour the one hour that we use just drying it out at 125. this is total time five hours and 31 minutes now what i want to do is go ahead and bring this up to 180 degrees [Music] we're set so we're set at 180 it will get there probably in about another 10 minutes so we're just going to let it ride out at 180 until i reach an internal temperature of 155 156 at that point i'm going to verify my temperatures throughout it with an instant read the next time you see me these will be going into an ice bath right here for a quick cool down all right let's lay it in our ice bath start this cool down so we're going to let this soak for about 20 minutes maybe 30 just to make sure we get that internal temperature all the way down then from there i might hang them back up in the smoker it'll be cooled off by then get ready to get the steam pan out and we just don't let them sit here it's nice and cool out here it's like in the upper 40s i'm gonna let them bloom probably right here just hang them back up let them bloom for a couple hours and then from there they'll go in the fridge overnight since you have seen me last i brought this bologna and the other chub indoors and i wrapped them both with a plastic wrap put them in the fridge they've been there all night it's actually the in the afternoon the following day oh this smells so good it's got a really nice smoky flavor we're just going to unwrap this plastic wrap oh it's nice and firm all right here goes nothing oh look at look at that that is just beautiful we got our cheese you can see even the fat you got some particle definition with the fat there's your cheese there's your bits of jalapeno that's exactly what i was shooting for this ah smells delicious all right all right i'm gonna get my uh meat slicer set up we're gonna slice some of this we're gonna give it a try [Music] all right let's take us a piece right here just look at that look at the particle definition now i've got 30 fat you could probably go as low as 20 25 but i love that it gives it that real silky smooth creamy taste all right look at that look at the texture on it that is just perfect right now for the real result here [Music] [Music] um great texture on this by the way i did remove that that uh casing off of there before i sliced it comes off very easy once you find it just peel it off this has an outstanding texture that is just like store-bought bologna as far as texture goes it's nice and moist that's where that binder helped out but in all honesty it has more of a salami taste to me than it does bologna it's so much better this is better than any bologna i've ever had it's all beef with the exception of the pork fat in there 30 percent fat as you can see it has some fat in it and that's just pure flavor this is fantastic you could always cut back on the fat if you wanted to you could go uh you know an 80 20 but i would recommend at least 25 fat but i wanted to full 30 and i'm glad i went that way bologna like you get in a store that is an emulsified sausage now we did do a multiplication but not to the extreme they do they end up with almost like a a meat paste i mean this stuff is portable it's so emulsified ours wasn't near to that extent but remarkably great texture on that i mean that is just fantastic it's got the moisture on there that i mentioned earlier in the video great flavor i do have a confession to make instead of using the speak speaker speed cure which is sodium nitrite only i use the maple cure now the recipe on psc's in his website as well as the packaging because we use just the speed cure but i have used this maple cure in the past and i highly recommend it if you make this red barn bologna fantastic stuff i'll have links in the description box for ps seasonings they have all kind of great seasonings for sausages and barbecue you name it they got it they've also got smoker that i use to make this which i really love i hope you all enjoyed this video i'm getting ready to slice all this up we're going to vacuum pack it and maybe 10 slices per pack something like that i'll give some away but i hope you all enjoyed it until next time smokey ribs

Channel: Smoky Ribs BBQ

Views: 79,389

Keywords: how to make bologna, homemade bologna, how to stuff sausage, how to smoke bologna, how to make beef bologna at home, bologna recipe, sausage making process, sausage making recipes, sausage making equipment, sausage making tips, sausage making basics, pork sausage recipes, how to use an electric smoker, how to smoke sausage, bologna ingredients, bologna how its made, how bologna is made youtube, bologna, charcuterie, sausage, gastronomy, sausage making, meat, red barn bologna

Id: 1v9rYzE-MRs

Length: 23min 21sec (1401 seconds)

Published: Wed Dec 23 2020