What we call Bologna

Last weekend was one of those weekends that we needed during the summer, rain and cool temperatures but it came late and the result was just cold and wet.  With being trapped in the house, it was time to make something not from the garden.  We have been canning veggies out of the garden and we have a 100 foot long row of beets staring at us but thank goodness they can stand a good cold snap before we need to deal with them.  So, what's a person to do when trapped in the house....make bologna!

Here it is in the ice bath after the smoking session.  Here is my the recipe:

3- lbs. Beef....I used 1.5 lbs. of skirt steak and 1.5 lbs. round steak
4- lbs. Pork....I used 1.5 lbs. boneless country ribs and 2.5 lbs. of loin meat
1.5 Ts. Kosher Salt
2 Ts. Black mustard seeds...slightly cracked
1 Ts. white pepper
1 ts. fresh ground nutmeg
1/4 ts. ascorbic acid
1.5 ts. Pink Salt
6 Garlic cloves minced very fine
1 Ts.Garlic powder
1 Ts. Garlic salt

The meat should be cut into 1" cubes, put in a large bowl, mixed with all the ingredients and partially frozen prior to grinding.  Grind through the larger plate of your grinder and then cool back down in the fridge.  Grind again through the small diameter plate and cool again.  During the cooling of the meat this time, place the paddle attachment of your stand mixer in the freezer.
Went the meet has cooled, add to your mixing bowl with the paddle out of the freezer and beat the meat until it develops a "sticky" texture.  This is best done in four batches.  Mix all the meat together and get ready to stuff your casings.

I use 80mm collagen casings that have been prepared by wetting with warm water.  Stuff the casings tight and tie with butchers twine.  At this point, I rest the meat in the fridge on a sheet tray for about 2-3 hours while preparing the smoker.  My wood of choice is peach as I have this available to me most of the time from my yard.

Smoke at 175- 200 degrees until an internal temperature of 155 is reached.  At that time, plunge into an ice bath and cool the sausages until they can be wrapped in plastic wrap and placed in the fridge. 

This is a lot leaner than the recipes you will find from other sources but it really turns out well and is very tasty.  The key to making good sausage is to read, listen, learn and experiment smartly.  If you pay attention and learn the basics of preparation including proper sanitation, you will be safe and pleased with your results.