Queen G’s Classic Deli Bologna

Name: Queen G’s Classic Deli Bologna
Total time: 450 min
Cuisine: American
Ingredients: 2 lb pork shoulder, cubed very cold; 1 lb 73/27 ground beef, very cold; 1.5 Tbsp Morton’s kosher salt; 1.5 tsp sugar; 2 tsp white pepper; 0.75 tsp garlic powder; 0.75 tsp onion powder; 0.25 tsp nutmeg; 0.25 tsp allspice; 1 tsp sweet paprika; 0.5 cup nonfat dry milk; 1 tsp Rainmaker phosphate; 0.875 cup ice water; 2 Tbsp distilled white vinegar; 3.4 g Cure #1

7h 30m

Serves 1

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Queen G’s Classic Deli Bologna

tiktok.com

7h 30m

Serves 1

Directions

1Start with the wet ingredients: add white vinegar to some ice water.
2Mix in pink curing salt and then set it aside.
3Add all dry ingredients to a separate bowl: dry milk powder, granulated sugar, kosher salt, white pepper, garlic powder, onion powder, nutmeg, allspice, and paprika.
4Lastly, for moisture and texture, add rainmaker phosphates.
5Mix the dry ingredients together really well and then set them aside.
6Cube up 2 lbs of pork butt and add 1 lb of 73/27 ground beef to a bowl.
7With the pork cubes partially frozen, run them through a coarse grinder plate.
8Add just the dry mix to the ground pork and mix it well.
9Run the pork and dry mix through a fine grinder plate to ensure a nice smooth texture and well-incorporated seasonings.
10Combine the ground pork and ground beef.
11Mix in the wet mixture until all the water is absorbed into the meat and the meat becomes tacky and sticky.
12Transfer the mixture to a food processor and emulsify it in small batches, grinding for about a minute each time until it's a nice smooth paste. Keep everything cold.
13Transfer everything to a stuffing cylinder (kept in the freezer up until this point).
14Stuff the emulsification into a fibrous sausage casing, filling it firm but not rock hard.
15Tie off the casing and hang it in the fridge overnight to chill and help air bubbles work their way out.
16The next day, probe the bologna with an internal thermometer.
17Smoke it for about 5 hours on 180°F, or do this in the oven, rotating it about a quarter turn every half hour for the first 2 hours to ensure it stays nice and round.
18Remove it from the oven or smoker when it hits an internal temperature of 152-154°F.
19Immediately place it in an ice water bath for 15-30 minutes, then dry it off.
20Refrigerate overnight to fully set.
21It needs to be fully chilled before you cut it, like jello.

Ingredients

2 lb pork shoulder, cubed very cold
1 lb 73/27 ground beef, very cold
1.5 Tbsp Morton’s kosher salt
1.5 tsp sugar
2 tsp white pepper
0.75 tsp garlic powder
0.75 tsp onion powder
0.25 tsp nutmeg
0.25 tsp allspice
1 tsp sweet paprika
0.5 cup nonfat dry milk
1 tsp Rainmaker phosphate
0.875 cup ice water
2 Tbsp distilled white vinegar
3.4 g Cure #1

Equipment

coarse grinder platefine grinder platefood processorstuffing cylinderfibrous sausage casinginternal thermometersmokeroven

Tips

This bologna keeps 2 weeks in the fridge or 4 months in the freezer.
It’s amazing fried thick in a skillet, sliced cold for sandwiches, or turned into bologna burnt ends.
This is a great base recipe if you want to build extra flavor into it with more garlic, spice, heat, smoke, or other seasonings.
To ensure the texture is nice and smooth and all seasonings are well incorporated, run the meat through a fine grinder plate after the coarse grind.
Keep all ingredients very cold throughout the process.
When emulsifying in a food processor, work in small batches, grinding for about a minute each time until it's a nice smooth paste.
To help air bubbles work their way out, hang the stuffed casing in the fridge overnight.
To make sure it stays nice and round during smoking/baking, rotate it about a quarter turn every half hour for the first 2 hours.
It needs to be fully chilled before you cut it, like jello.
For an all-beef option, use 3 pounds of beef around 80/20, or 2 pounds of 80/20 plus 1 pound of 73/27 for a softer deli-style texture.

Queen G’s Classic Deli Bologna

7h 30m

Serves 1

tiktok.com

Queen G’s Classic Deli Bologna

tiktok.com

7h 30m

Serves 1

Directions

1Start with the wet ingredients: add white vinegar to some ice water.
2Mix in pink curing salt and then set it aside.
3Add all dry ingredients to a separate bowl: dry milk powder, granulated sugar, kosher salt, white pepper, garlic powder, onion powder, nutmeg, allspice, and paprika.
4Lastly, for moisture and texture, add rainmaker phosphates.
5Mix the dry ingredients together really well and then set them aside.
6Cube up 2 lbs of pork butt and add 1 lb of 73/27 ground beef to a bowl.
7With the pork cubes partially frozen, run them through a coarse grinder plate.
8Add just the dry mix to the ground pork and mix it well.
9Run the pork and dry mix through a fine grinder plate to ensure a nice smooth texture and well-incorporated seasonings.
10Combine the ground pork and ground beef.
11Mix in the wet mixture until all the water is absorbed into the meat and the meat becomes tacky and sticky.
12Transfer the mixture to a food processor and emulsify it in small batches, grinding for about a minute each time until it's a nice smooth paste. Keep everything cold.
13Transfer everything to a stuffing cylinder (kept in the freezer up until this point).
14Stuff the emulsification into a fibrous sausage casing, filling it firm but not rock hard.
15Tie off the casing and hang it in the fridge overnight to chill and help air bubbles work their way out.
16The next day, probe the bologna with an internal thermometer.
17Smoke it for about 5 hours on 180°F, or do this in the oven, rotating it about a quarter turn every half hour for the first 2 hours to ensure it stays nice and round.
18Remove it from the oven or smoker when it hits an internal temperature of 152-154°F.
19Immediately place it in an ice water bath for 15-30 minutes, then dry it off.
20Refrigerate overnight to fully set.
21It needs to be fully chilled before you cut it, like jello.

Ingredients

2 lb pork shoulder, cubed very cold
1 lb 73/27 ground beef, very cold
1.5 Tbsp Morton’s kosher salt
1.5 tsp sugar
2 tsp white pepper
0.75 tsp garlic powder
0.75 tsp onion powder
0.25 tsp nutmeg
0.25 tsp allspice
1 tsp sweet paprika
0.5 cup nonfat dry milk
1 tsp Rainmaker phosphate
0.875 cup ice water
2 Tbsp distilled white vinegar
3.4 g Cure #1

Equipment

coarse grinder platefine grinder platefood processorstuffing cylinderfibrous sausage casinginternal thermometersmokeroven

Tips

This bologna keeps 2 weeks in the fridge or 4 months in the freezer.
It’s amazing fried thick in a skillet, sliced cold for sandwiches, or turned into bologna burnt ends.
This is a great base recipe if you want to build extra flavor into it with more garlic, spice, heat, smoke, or other seasonings.
To ensure the texture is nice and smooth and all seasonings are well incorporated, run the meat through a fine grinder plate after the coarse grind.
Keep all ingredients very cold throughout the process.
When emulsifying in a food processor, work in small batches, grinding for about a minute each time until it's a nice smooth paste.
To help air bubbles work their way out, hang the stuffed casing in the fridge overnight.
To make sure it stays nice and round during smoking/baking, rotate it about a quarter turn every half hour for the first 2 hours.
It needs to be fully chilled before you cut it, like jello.
For an all-beef option, use 3 pounds of beef around 80/20, or 2 pounds of 80/20 plus 1 pound of 73/27 for a softer deli-style texture.