How To make Full O' Boloney
1 1/2 c Potatoes, cubed (about
1 1/2 Potatoes)
1 1/2 c Cubed bologna (1/2 pound)
2 T Minced green pepper
10 1/2 oz Cream of mushroom soup, can
-ned, condensed, undiluted 2 sl (large) American cheese,
-quarted 1. Combine all the ingredients except the American cheese, in a deep, 1
1/2-quart, heat-resistant, non-metallic, casserole.
2. Heat, covered, in Microwave Oven 15 minutes or until potatoes are
tender. Stir occasionally. 3. Top casserole with cheese slices and heat, uncovered, in Microwave Oven
an additional 30 seconds or just until cheese melts.
How To make Full O' Boloney's Videos
Dry Aged Bologna
Dry Aged Bologna
Lmk what I should dry age next!
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BOLOGNA CAKE Retro Recipe | You Made What?!
It's a tower of bologna glued together with and enrobed in cream cheese, then topped with squeeze cheese: it's the Bologna Cake! You'll want to make it for your next soirée. ???? New videos every Thursday and Saturday!
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My Dad's Hot Bologna Recipe (Correction)
NOTE: You could make more of the concentrate & add it in or use the original 6Tbps of Crushed Red Peppers with 5/8 cups of vinegar if you like it hotter.
Lebanon Bologna Recipe - Specialty Sausage 102
Lebanon Bologna was originally made by the Pennsylvania Dutch in the 1800’s. Traditionally it is a dark bologna, similar to salami in appearance and texture and it has a tangy flavor. It is often eaten as cold cuts and it can be slow cured and cold smoked or smoked using more modern methods. We are going to be making a version today that will not be slow cured or cold smoked as that makes it more difficult for the average home user.
If you can you should cut the fat off of your pork and grind your pork fat separately through a 3/16th plate twice. Then grind your beef and lean pork through a 3/8 plate and then through a 1/8 plate. Keep ground pork fat separate. Making sure EVERYTHING but especially your pork fat is cold before you grind it is very important here for particle definition.
Place lean meat in the mixer. While mixing add Lebanon Bologna seasoning, Sure Cure and Ice Cold Water. Mix for 5 minutes. Add ground fat trim, sodium erythorbate and mix for 3 more minutes. Lastly, if you are using Encapsulated Citric Acid add it during the last 60 seconds of mixing. If you add the Encapsulated Citric Acid too soon you could break the encapsulation and release the acid into the meat too soon.
Stuff your meat into fibrous casings that have been soaked for at least an hour in water that is 80 - 100° so the casings are pliable. These casings are tough and durable so don’t worry about blowouts just stuff them fully but make sure to leave enough room to get a hog ring on the open end. When stuffing larger diameter casings it is important to choose the largest of the stuffing tubes that your casing will fit over and make sure you are gripping it nice and tight, we want these casings packed nice and solid.
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Homemade Bologna: Start to Finish
Everything you need to know to make your own bologna at home. #bologna #sausageman #sausage
Recipe:
5 lbs(2.25 kg) lean beef
5 lbs(2.25kg) fatty pork
1/3 Cup(100g) plain salt
2 Tbsp(15g) paprika
2 Tsp(5g) cayenne pepper
1 Tbsp(10g) white pepper
1 Tbsp(3g) nutmeg
1 Tsp(3g) allspice
1 Tsp(3g) garlic powder
1 Tsp(3g) onion powder
2 Tsp(11g) pink cure #100
2 Cups(200g) nonfat powdered milk
2 cups(500ml) cold water
0:00 intro
0:56 Spices
3:56 Meat
4:45 Grind
5:44 Emulsify
7:00 Stuffing
9:45 Drying and Smoking
11:05 Poaching
14:15 Taste Test
Music:
How to Make The World's Best Bologna at Home
This is a video showing the entire process of making bologna at home. It is SO much better than store bought bologna. The recipe can be adapted to be all beef bologna, pickle and pimento loaf or olive loaf. Your sandwiches never tasted better!