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.
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