Thanks Jonathon that was what I figured.
did anybody try making ham bologna
just asking if any one made ham bologna my dad asked me would love to try and make and some it thanks
bird I assume you are meaning bologna with chunks of ham in it and not making bologna out of ham right? I’ve not made this but my suggestions would be:
- Inject the ham first and hold for 12 hours (at least) in a 50% strength solution
- Use either sure gel or super bind for a binder
-Mix until you have excellent protein extraction
- cut ham into pieces easily small enough to fit through you stuffing tube, a block tube with ham is going to require a full breakdown/set up
- smoke for the desired amount of time and then remove it from smoker and finish it up in water. There is a ton of information on this site about this but an easy video/article is here https://meatgistics.waltonsinc.com/topic/1099/cured-sausage-205-advanced-thermal-processing/2?_=1606744082100
no with grounded up ham meat like hamburger and put in casings and smoke them i may try the way you said see how it turns out also
bird as long as the ham is precooked, you can’t use it as the main portion of your bologna if you are going to use cooked Ham. The reason for that is the proteins in the ham denature when they are cooked and then cannot be reformed into a solid complete piece once they have been broken apart.