Homemade Balogna using ChatGPT

Do you have a recipe for homemade balogna using the stainless steel meat press from amazon?

Yes! I can give you a recipe for homemade bologna that works well with a stainless steel meat press (the kind you find on Amazon, often used for making luncheon meats, ham loaves, or pressed sausages). These presses are great because they allow you to cook the meat in a compact, even shape.

Here’s a basic homemade bologna recipe designed for that style of press:

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Homemade Bologna (Pressed in Meat Press)

Ingredients (for about 2–2.5 lbs finished loaf):

• 2 lbs ground pork (or half pork, half beef)
• ½ lb pork fat (or fatty pork shoulder if not using added fat)
• 2 tsp kosher salt
• 1 tsp curing salt #1 (Prague powder, optional but recommended for color and flavor)
• 2 tsp sugar
• 2 tsp paprika (sweet)
• 1 tsp white pepper
• 1 tsp onion powder
• 1 tsp garlic powder
• ½ tsp coriander
• ½ tsp nutmeg
• ½ tsp mustard powder
• 1 cup ice water (very cold)

Optional:

• ¼ cup dry milk powder (acts as a binder and helps with texture)
• Liquid smoke (a few drops, if you want smoky bologna without a smoker)

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Method:

1. Chill everything: Keep meat, fat, and even your mixing bowl cold (partially frozen is ideal). This prevents fat from smearing.

2. Grind: If starting with whole cuts, grind the meat and fat very fine (3–4 mm plate). For the smoothest bologna texture, run it through the grinder twice.

3. Mix the spice slurry: In a small bowl, mix all the spices, curing salt, sugar, and dry milk (if using). Stir this into the ice water until dissolved.

4. Emulsify: In a stand mixer or food processor, add the ground meat and fat. Slowly drizzle in the spiced ice water while mixing on medium speed. Process until the mixture is very sticky and paste-like (like hotdog batter). Keep it cold to avoid separation.

5. Load into the press: Line your meat press with parchment or a food-safe liner. Pack the mixture in firmly to avoid air pockets. Place the press plate on top and secure.

6. Cook in water bath: Place the closed press in a large stock pot of hot water. Bring water to 170°F (77°C) and cook until the internal temp of the bologna reaches 155–160°F (68–71°C). This usually takes 1.5–2 hours depending on loaf size.

7. Chill: Remove the press carefully and run it under cold water or place in an ice bath until the meat cools completely. Leave it pressed until fully chilled (at least 6 hours or overnight).

8. Slice & enjoy: Unmold the bologna and slice thin for sandwiches, or cube it for fried bologna bites.

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