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.
@parksider Thanks for the follow up!! I was really watching the internal temperature when they were in the rolling (HOT) water and making sure to pull them right at the 165. And then right into the ice water bath.
You guys got a great job! Im pretty passionate about this kinda stuff. I enjoy it a lot and love doing R and D stuff! Keep up the fun work!
@Jonathon Yes Jonathon-it’s in your head
@mikeihuntr My only advice is to keep the water around 170F, not a rolling boil. If the casing are too tight they WILL explode then you have a really big pot of bad soup! A nice simmer is the way to go, take them out 155-160 and into a water bath. Here is a pic, we just use the turkey fryer with the basket. It makes it really easy to remove from the water and rinse. I will also recommend keeping a temp probe right in the meat you can see the wire going into the water. Good luck!!
This was a big topic of conversation because we do freeze/thaw/process/refreeze venison and pork, never an issue. As a former restaurateur and certified food handler here is what Dept of Agriculture has to say. I’ll defer to the experts:
Author: Alice Henneman, MS, RDN
The U. S. Dept. of Agriculture (USDA) advises:
Once food is thawed in the refrigerator, it is safe to refreeze it without cooking, although there may be a loss of quality due to the moisture lost through thawing. After cooking raw foods which were previously frozen, it is safe to freeze the cooked foods. If previously cooked foods are thawed in the refrigerator, you may refreeze the unused portion. Freeze leftovers within 3-4 days. Do not refreeze any foods left outside the refrigerator longer than 2 hours; 1 hour in temperatures above 90 °F.
If you purchase previously frozen meat, poultry or fish at a retail store, you can refreeze if it has been handled properly, according to USDA.
DO NOT thaw meat at room temperature, such as on the kitchen counter.
Safety will depend on whether the raw product was handled properly before it was frozen, refrozen shortly after it was thawed, cooked to a safe temperature when it is eaten and handled safely if there are any leftovers.
What temperature should I pull my cured and smoked bacon out of my smokehouse?
@jonathon it is printed on the Box. I’m looking for a bag that has a evoh barrier. Does Waltons carry a four or five mm evoh High barrier bag?