Scratch Made Bologna! | Chuds BBQ

ground beef

🥗Healthier: ground turkey

💰Cheaper: ground chicken

Lower in fat and calories.

ground pork

🥗Healthier: lean ground pork

💰Cheaper: pork shoulder

More nutritious and budget-friendly.

Cube the pork butt and brisket into smaller pieces for easier grinding.

Freeze the cubed meat to ensure it grinds smoothly without clogging the meat grinder.

Mix together sausage starter mix, pink curing salt, white pepper, ground nutmeg, and coriander in a bowl.

Grind the meat through a coarse die, then through a small die to achieve a fine paste.

Add the spice mixture and cold water to the ground meat and mix until tacky.

Process the meat mixture in a food processor until it becomes a fine paste.

Stuff the mixture into red fibrous casings, avoiding air pockets and tying off the ends securely.

Hang the stuffed casing in the fridge overnight to cure and dry out.

Cold smoke the bologna for 4-5 hours using a smoke tube filled with oak pellets.

Sous-vide the smoked bologna at 185°F for about 2 hours until it reaches an internal temperature of 155°F.

Chill the bologna in ice water after cooking.

Cooking Techniques

Equipment Needed

Spice Level: