Gralehaus Bologna

Total Time:
16 hr 30 min
1 hr
12 hr 30 min
3 hr

10 pounds

  • 10 pounds beef top round
  • 85 grams nonfat milk powder
  • 66 grams kosher salt
  • 36 grams dextrose
  • 12 grams pink curing salt
  • 7 grams ground black pepper
  • 6 grams paprika
  • 4 1/2 grams ground nutmeg
  • 3 grams garlic powder
  • 2 grams ground coriander
  • 1 1/2 cups ice water
  • Grind the beef with a meat grinder fitted with a large grinding blade. Make a paste out of the milk powder, salt, dextrose, curing salt, black pepper, paprika, nutmeg, garlic powder, coriander and the ice water (strain out the ice cubes). Combine the spice paste with the ground meat and mix well. Refrigerate for at least 2 hours and preferably 12 to 24 hours.

  • Grind the meat again using the smaller grinder blade. Stuff the ground bologna into 88-millimeter casing using a sausage stuffer. Tie off both sides and poke holes in the casing to release any trapped air.

  • Cold-smoke the bologna at or under 100 degrees F for 45 minutes to 1 hour. Cool completely in an ice water bath, about 30 minutes.

  • Wrap the bologna liberally in plastic wrap and then in aluminum foil. Cook in an immersion circulator at 155 degrees F for 2 hours (or place a water bath in a cool oven with the bologna fully submerged and cook until it reaches an internal temperature of 150 degrees F). Slice the bologna to your preferred thickness.

  • Special equipment: a meat grinder; 88-millimeter casing; a sausage stuffer; a cold-smoker; an immersion circulator

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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