Been busy lately
Posted: Mon Jan 18, 2016 4:56 pm
Bologna -- Thick sliced and ready for my belly.
Bologna
3 lb. Beef chuck
2 lb. Pork shoulder
¼ lb. Bacon
1¼ cup dry milk
5 tsp. Kosher salt
3 tsp. Phosphate
1 tsp. Cure #1
1 Tbs. Paprika
1¼ tsp. MSG
2 tsp. Onion powder
1 Tbs. Pepper, white, ground
2 tsps. Garlic powder
1 tsp. Mustard seed, ground
1½ tsp. Coriander seed, ground
¼ tsp. Sodium erythorbate
1 tsp. Nutmeg, ground
1 cup ice water
120mm Collagen casing
Directions:
1. Grind cubed chilled meats through a 3/16” plate. Repeat twice through a 1/8” plate.
2. Mix all ingredients except water in a jar.
3. Sprinkle ingredients over meat, add water, and mix well.
4. Stuff into 120mm diameter fibrous casing.
5. Hang bologna in a 190°F smokehouse for four hours.
6. Remove sausage from smokehouse and immediately place in a 190°F water bath until the internal temperature reaches 160°F.
7. Plunge into cold water until chilled well, about an hour.
8. Hang until dry and refrigerate.
Canadian Bacon -- All it needs is an English Muffin, cheese, and a poached egg.
Canadian Bacon
Ingredients
1 gallon water - divided
1 cup kosher salt
1 cup maple syrup
½ cup light brown sugar
2 tablespoons pink salt (aka InstaCure #1)
4 bay leaves
5 medium cloves garlic, ran through a press
2 tablespoons black peppercorns
1 tablespoon thyme
1 boneless pork loin, trimmed of excess fat and silverskin (5 pounds)
Apple/Maple mix of chips or pellets
Procedure
1. To make the cure, combine 1 quart of water, Kosher salt, maple syrup, brown sugar, pink salt, bay leaves, garlic, peppercorns, and thyme in a large saucepan. Bring to a boil over high heat, stirring to dissolve the salts, and then remove from heat. Add 3 quarts of ice water to rapidly cool the brine/cure. Place the cure in a large zip lock bag or container that allows full submersion of the pork loin in the cure.
2. Add the loin to the cure and let sit in refrigerator for 5 days, turning daily.
3. Remove the loin from the cure and place in a large container. Submerge the loin for 30 minutes in fresh water, and then remove the loin from the water and pat dry.
4. Bring the smoker to 190F. When the wood chips or pellets are producing smoke, place the loin in the smoker and cook until an instant read thermometer registers 150F in the thickest part of the pork loin.
5. Let cool for 30 minutes. Refrigerate.
6. Slice and pan fry before serving.
Bologna
3 lb. Beef chuck
2 lb. Pork shoulder
¼ lb. Bacon
1¼ cup dry milk
5 tsp. Kosher salt
3 tsp. Phosphate
1 tsp. Cure #1
1 Tbs. Paprika
1¼ tsp. MSG
2 tsp. Onion powder
1 Tbs. Pepper, white, ground
2 tsps. Garlic powder
1 tsp. Mustard seed, ground
1½ tsp. Coriander seed, ground
¼ tsp. Sodium erythorbate
1 tsp. Nutmeg, ground
1 cup ice water
120mm Collagen casing
Directions:
1. Grind cubed chilled meats through a 3/16” plate. Repeat twice through a 1/8” plate.
2. Mix all ingredients except water in a jar.
3. Sprinkle ingredients over meat, add water, and mix well.
4. Stuff into 120mm diameter fibrous casing.
5. Hang bologna in a 190°F smokehouse for four hours.
6. Remove sausage from smokehouse and immediately place in a 190°F water bath until the internal temperature reaches 160°F.
7. Plunge into cold water until chilled well, about an hour.
8. Hang until dry and refrigerate.
Canadian Bacon -- All it needs is an English Muffin, cheese, and a poached egg.
Canadian Bacon
Ingredients
1 gallon water - divided
1 cup kosher salt
1 cup maple syrup
½ cup light brown sugar
2 tablespoons pink salt (aka InstaCure #1)
4 bay leaves
5 medium cloves garlic, ran through a press
2 tablespoons black peppercorns
1 tablespoon thyme
1 boneless pork loin, trimmed of excess fat and silverskin (5 pounds)
Apple/Maple mix of chips or pellets
Procedure
1. To make the cure, combine 1 quart of water, Kosher salt, maple syrup, brown sugar, pink salt, bay leaves, garlic, peppercorns, and thyme in a large saucepan. Bring to a boil over high heat, stirring to dissolve the salts, and then remove from heat. Add 3 quarts of ice water to rapidly cool the brine/cure. Place the cure in a large zip lock bag or container that allows full submersion of the pork loin in the cure.
2. Add the loin to the cure and let sit in refrigerator for 5 days, turning daily.
3. Remove the loin from the cure and place in a large container. Submerge the loin for 30 minutes in fresh water, and then remove the loin from the water and pat dry.
4. Bring the smoker to 190F. When the wood chips or pellets are producing smoke, place the loin in the smoker and cook until an instant read thermometer registers 150F in the thickest part of the pork loin.
5. Let cool for 30 minutes. Refrigerate.
6. Slice and pan fry before serving.
