View Recipe

My Store: Store Details (change)

Basic Brat/Forcemeat for Bologna

DIRECTIONS

Cut veal, pork, and beef in cubes. Add salt and curing salt. Place in refrigerator overnight. Next day, grind the beef, veal, and pork, using a medium plate. Grind fatback or jowl fat using a medium plate. Place meat in food processor. Run 30 seconds until sticky. Add ice slowly, a handful at a time. Add fat and combine. Add spices, onion, and sugar, and blend for 30 seconds.
Use mixture to fill beef middle casing, approximately 15 inches long. Let set in a cooler for two hours, to dry.
Cold smoke for 2 to 3 hours.
Blanch at 170°F to an internal temperature of 150°F. Shock in ice and remove water.