Ham/Black Forest Ham flavor Bologna?
Hello! I’ve finally nailed a great texture bologna and made regular and garlic bologna. I’d like to use the same technique but just shoot for a smoked ham flavor and some variations of that.
Any ideas on what base seasoning I could use for the ham flavor? I’ll be grinding up pork loins/butts.
@craigw9292 After talking to a few people here we think the best way to get a ham like flavor would be to use a ham cure and use the same seasonings and additives you would for curing a normal ham. I’d recommend you use the Sweeter than Sweet Cure California Ham Spice and Cold Phosphate
You will want to use this in the same ratio as you would for making a whole muscle ham. You will grind, mix and stuff like you did with your bologna and then either let the product sit overnight, or if you used a cure accelerator you can go right to the smokehouse. You will want to use about the same amount of water you would if you were making the same amount of smoked sausage.
Your other option is to inject the cure and additives directly into the whole muscle and then let that sit overnight in a cooler then grind, mix, stuff and smoke like you did for your bologna.
We just don’t think there would be a sausage seasoning that you could add california ham spice too that is going to give you anything approaching a ham taste.
@Jonathon Awesome! I will give this a try and post results now if only I could get that order shipped for xmas lol
@Jonathon One quick question - since that cure is mixed in with the meat now and not per gallon - any thoughts on oz per lb?
@craigw9292 Since we are still working off of the same usage ratios I would say for each 10 lb of meat you should use 13 oz of water, 0.175 lb (.28 oz) of the country brown sugar, .078 oz of California ham spice and .8 oz of cold phosphate. Again this is for a 10 lb batch so just make sure you correctly adjust for how much meat you are doing. Let us know if you need anything else.
Here is a link to a website that has a handy Excel spreadsheet. It is, as it says a free non-commercial site.
As for Waltons dropping the ball, I vote they are doing a great job.
I think for all of us there are general guidelines, but unless you have a temperature and humidity controlled environment, both for the preparation, cooking (if you cook them) smoking, hanging etc, the results are bound to vary from batch to batch.
Personally, I am searching how to get my home made smoked and dry cured pepperoni to the exact texture and firmness of Margarita pepperoni from the store.
Through trial and error I have the flavor where I want it, but not the texture or firmness. I know time, temperature and humidity are all crucial, but the best I can do is in the basement and then subject to the environment that is there.
I figure as long as I am not killing anyone or making anyone sick I am making progress. Thanks Waltons for all of the great information so far.
Having said that, it would be nice to have your chart in an Excel spreadsheet.
Thanks Jonathon! One question tho! You eluded to 178 being high for a temp! Don’t you guys recommend setting the temp at 175 during the final stage to completion to internal temp? Three degrees shouldn’t make that much difference should it??
Sounds reasonable. Thanks for your input. Pulling the meat at 152 will make a big difference I bet! Thanks again.
@Kinger Thanks for the information. Your process, other than going to 178, is on in my mind. The only thing I do differently is an ice bath for 20 minutes. Showering for 10 minutes, if you are running a cycle and a fan in your smoker can work, but I still think an ice bath would bring it down faster and more. Last time I did thick summer sausage it was down to 110 in 20 minutes, I also tried showering it at 2 minutes on 2 minutes off for 20 minutes and it was only down to 136 (ish) but i did not have a fan running on them.
One more thing you might want to try, if you are stalled towards the end you can finish them up by putting them in a vacuum bag (I have done then hot, right from the smoker, some condensation in the bag but it still gets a good vac) and get some water going at around 165, it should get up to temp in under an hour depending on the thickness.
@Newbe There might be some breaking down of the meat but this shouldnt cause you too many issues. I have bought pork butts fresh, then froze them then processed and froze the product again. The taste might not be the BEST possible but it certainly wont be bad.
@vjbutler no problem let us know