Country Bologna by Craig Deihl

Country Bologna

Yields 7 each 10 inch bologna

This is a great snack on campouts and hiking trips. It also makes the best grilled bologna sandwich with mustard and sharp cheddar.

3 Kilograms beef chuck

163 grams beef fat

15 grams black pepper, ground

12 grams coriander, ground

4 grams garlic, crushed

50 grams salt

113 grams ice water

70 grams light brown sugar

8 grams cure #1

Beef middles soaking in water

  1. Dice the beef and beef fat the into half inch cubes. Mix evenly with pepper, coriander, garlic and salt. Place on a baking tray and freeze for 30 minutes. Place grinder parts in the freezer (auger knife and 3mm medium plate)
  2. Fit your grinder with the fine grinding plate (3mm). Grind the meat one time into a bowl sitting in another bowl full of ice.
  3. Add the rest of the ingredients and mix well.
  4. Grind the mix one more time through the medium plate into a bowl sitting in another bowl full of ice.
  5. Incorporate the meat mixture well. Place in the refrigerator until your ready to stuff it. Clean up.
  6. Place your sausage stuffer on the edge of a table and secure with C clamps.
  7. Place the large stuffing tube on the sausage press and secure tightly.
  8. Place the mixed meat into the sausage stuffer. Pack each layer tightly to the bottom of the stuffer. Repeat until the stuffer is full and tightly packed. Place the palm of your hand on the end of the stuffer tube and crank to pack the meat and force the air out. When the meat starts to come out crank backwards to stop the pressure.
  9. Place the beef middle on the stuffing tube. Using twine tie a knot at the end of the casing loop the casing over the knot and tie again, loop the string over one more time and tie under the first two knots and finish with another knot.
  10. Place your prominent working hand on the crank and the other hand on the casing and slowly stuff the sausage. Stuff the mix as tight as possible. Make links 12- inches long. Using twine tie a knot at the end of the casing loop the casing over the knot and tie again, loop the string over one more time and tie under the first two knots and finish with another knot. Repeat until the process is complete. Refrigerate the sausage while you clean up.
  11. Get your smoker going at 180 degrees with full smoke.
  12. Smoke the sausages at 180 degrees for 3 hours or until they reach 160 degrees.
  13. Fill a cooler full of ice and water when the sausages are done place them in the ice water to rapidly chill them. When cold transfer to a baking tray fitted with a resting rack. Place in the refrigerator for one day then enjoy eating with your favorite mustard and cheese.
Tia HolmesComment