Jalapeño Cheddar Bologna

Name: Jalapeño Cheddar Bologna
Cuisine: American
Ingredients: dry ingredients; ice cold water; jalapeno brine; white vinegar; pink curing salt; sausage casing; pork butt; chuck roast; diced jalapenos; high-temperature cheddar cheese

Serves 1

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Jalapeño Cheddar Bologna

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Serves 1

Directions

1Add all dry ingredients to a mixing bowl and mix together, then set aside.
2Mix ice cold water, jalapeno brine, white vinegar, and pink curing salt together.
3Store the wet ingredients in the fridge to keep cold.
4Soak your sausage casing for at least half an hour.
5Grind pork butt and chuck roast on the coarse grind plate.
6Add all the dry ingredients to the ground meat and mix really well.
7Grind the meat mixture again using the fine grind plate.
8Work in the wet ingredients until all the liquid is absorbed.
9Emulsify the mixture in a food processor, working in small batches and processing on high speed for one minute each batch.
10Work in drained diced jalapenos and high-temperature cheddar cheese into the emulsified meat mixture until well distributed.
11Load the sausage stuffer, ensuring the canister has been kept in the freezer for about 30 minutes to an hour prior.
12Stuff the casing, keeping everything as tight as possible.
13Roll the fully loaded casing on the counter to tighten it up and work out air bubbles.
14Hang the bologna in the fridge overnight to help with setting and air bubbles (optional).
15The next day, probe it and put it in a 180°F smoker or oven until it reaches 152°F internal temperature.
16Immediately transfer the bologna to an ice water bath for half an hour.
17Transfer to the fridge until the internal temperature is around 40°F to ensure it's fully set.

Ingredients

dry ingredients
ice cold water
jalapeno brine
white vinegar
pink curing salt
sausage casing
pork butt
chuck roast
diced jalapenos
high-temperature cheddar cheese

Equipment

mixing bowlfridgesausage casingmeat grinderfood processorsausage stufferfreezersmoker or ovenice water bath

Tips

For other meats, keep the fat ratio around 70/30, lean meats need added fat.
For lactose intolerance, swap dry milk for a binder like soy protein or omit it, and use lactose-free or dairy-free cheese or skip cheese.
Phosphate helps with a smooth, juicy deli texture; omitting it will result in a slightly different texture.
Cure No1 is for safety (low & slow cooking) and classic flavor/color; skipping it means cooking hotter and will yield a different result.
Store wet ingredients in the fridge to keep them cold.
Soak sausage casing for at least half an hour.
Keep the sausage stuffer canister in the freezer for 30 minutes to an hour before use.
When stuffing, keep everything as tight as possible and roll on the counter to tighten and remove air bubbles.
Hang in the fridge overnight to help with setting and air bubbles (optional).
Immediately transfer to an ice water bath for half an hour after smoking/baking.
Refrigerate until internal temperature is around 40°F for full setting and a beautiful cut.

Jalapeño Cheddar Bologna

Serves 1

instagram.com

Jalapeño Cheddar Bologna

instagram.com

Serves 1

Directions

1Add all dry ingredients to a mixing bowl and mix together, then set aside.
2Mix ice cold water, jalapeno brine, white vinegar, and pink curing salt together.
3Store the wet ingredients in the fridge to keep cold.
4Soak your sausage casing for at least half an hour.
5Grind pork butt and chuck roast on the coarse grind plate.
6Add all the dry ingredients to the ground meat and mix really well.
7Grind the meat mixture again using the fine grind plate.
8Work in the wet ingredients until all the liquid is absorbed.
9Emulsify the mixture in a food processor, working in small batches and processing on high speed for one minute each batch.
10Work in drained diced jalapenos and high-temperature cheddar cheese into the emulsified meat mixture until well distributed.
11Load the sausage stuffer, ensuring the canister has been kept in the freezer for about 30 minutes to an hour prior.
12Stuff the casing, keeping everything as tight as possible.
13Roll the fully loaded casing on the counter to tighten it up and work out air bubbles.
14Hang the bologna in the fridge overnight to help with setting and air bubbles (optional).
15The next day, probe it and put it in a 180°F smoker or oven until it reaches 152°F internal temperature.
16Immediately transfer the bologna to an ice water bath for half an hour.
17Transfer to the fridge until the internal temperature is around 40°F to ensure it's fully set.

Ingredients

dry ingredients
ice cold water
jalapeno brine
white vinegar
pink curing salt
sausage casing
pork butt
chuck roast
diced jalapenos
high-temperature cheddar cheese

Equipment

mixing bowlfridgesausage casingmeat grinderfood processorsausage stufferfreezersmoker or ovenice water bath

Tips

For other meats, keep the fat ratio around 70/30, lean meats need added fat.
For lactose intolerance, swap dry milk for a binder like soy protein or omit it, and use lactose-free or dairy-free cheese or skip cheese.
Phosphate helps with a smooth, juicy deli texture; omitting it will result in a slightly different texture.
Cure No1 is for safety (low & slow cooking) and classic flavor/color; skipping it means cooking hotter and will yield a different result.
Store wet ingredients in the fridge to keep them cold.
Soak sausage casing for at least half an hour.
Keep the sausage stuffer canister in the freezer for 30 minutes to an hour before use.
When stuffing, keep everything as tight as possible and roll on the counter to tighten and remove air bubbles.
Hang in the fridge overnight to help with setting and air bubbles (optional).
Immediately transfer to an ice water bath for half an hour after smoking/baking.
Refrigerate until internal temperature is around 40°F for full setting and a beautiful cut.