My ham presses are two pound capacity and I have two of them, so that's why this is scaled to four pounds.
2 lbs lean ground beef
2 lbs ground pork shoulder
Dry Seasoning
11 g Kosher salt
4.6 g Prague Powder #1
8 g sugar
3.5 g garlic powder
3.5 g onion powder
3.5 g white pepper
1.2 g ground coriander
1.5 g smoked paprika
0.8 g mustard powder
0.5 g allspice
0.5 g mace
2.5 g "flavor enhancer" MSG
Binder and Liquid
20 g nonfat dry milk
40-44 g ice water (I use more as needed.)
Process:
Mix dry seasonings and dry milk into the ground meat/pork
Add ice water and emulsify in stand mixer with paddle until sticky and elastic.
Divide into 2 lb batches to stuff into presses (this is very sticky)
Put caps on presses and leave in fridge overnight under spring pressure.
Place presses in a hot water bath until internal temp reaches 155 F
Remove, drain, and chill completely.
Slice while cold.
You could then smoke the chubs at a low temp for smoked bologna.
Brian
Don't hesitate to contact me if you have questions.
2 lbs lean ground beef
2 lbs ground pork shoulder
Dry Seasoning
11 g Kosher salt
4.6 g Prague Powder #1
8 g sugar
3.5 g garlic powder
3.5 g onion powder
3.5 g white pepper
1.2 g ground coriander
1.5 g smoked paprika
0.8 g mustard powder
0.5 g allspice
0.5 g mace
2.5 g "flavor enhancer" MSG
Binder and Liquid
20 g nonfat dry milk
40-44 g ice water (I use more as needed.)
Process:
Mix dry seasonings and dry milk into the ground meat/pork
Add ice water and emulsify in stand mixer with paddle until sticky and elastic.
Divide into 2 lb batches to stuff into presses (this is very sticky)
Put caps on presses and leave in fridge overnight under spring pressure.
Place presses in a hot water bath until internal temp reaches 155 F
Remove, drain, and chill completely.
Slice while cold.
You could then smoke the chubs at a low temp for smoked bologna.
Brian
Don't hesitate to contact me if you have questions.
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