Homemade Bologna: Start to Finish 

Things to note: Sous Vide helps prevent overcooking if you have set the emersion wand to the desired temperature. Just use a time/lbs table (found online). You can then forgo the thermometer which keeps you from needing to puncture the casing as this course _will_ reintroduce bacteria to your finished product. Leave the small ones in for as long as you have the large one submerged, this only further pasteurizes your product; it will only "overcook" if you leave in the bath for many, many hours. After smoking, you can trap more of the smoke flavor in by placing the product in a vacuum sealed bag which will also keep the casing from getting soaked a second time which also could reintroduce bacteria to the product.

I made this recipe yesterday and it came out fantastic! I did make one change - I still had venison left over from last season so I substituted it for the beef and the flavor was great. Thanks much for the video.

Definitely making this. Thanks for the thorough video.

I can’t wait to try this out! Thanks

I use to get the Eskay plain bologna but can't find it anymore in my area so decided to make my own with your recipe. Normally trying new recipes I have to change it up for my taste but made this the other day and it is delicious!! No changing this, that's for sure. Will be making my own from here on out. Thanks so much for sharing this recipe!

I love this guy. The humor. The sound effects..... it's brilliant. Entertaining ,and educational. Fantastic job! Ya got my like, subscribe, and share.

I have been a butcher for 36 yrs and I have seen my share of casings and legendary messes. I'm glad my cutting is coming to an end. It's a good career, but It plays hell on ur body.

Looks beautiful and delicious ! Thank you for sharing.

I learned a lot from this video because he used a larger bag than his nozzle- I was wondering how that works out, thanks.

That looks amazing.

Look fantastic. I have the same book and am tired of trying the seasoning kits looking for that go to recipe. I’ll try this out with venison.

This video is awesome, thank you. Love the sound effects!!!

Thanks for the video and recipe. Absolutely Amazing!

Can't wait to make some of this.

This is impressive.😊 Didn't know I would need a sausage closet.😮😄

Best book ever

Looks really good. Great Job!

Most outstanding!!!

Johnny the Red sausage holder 😊

Made my mouth water

I've GOT to do this!

Good job, you made me hungry. 😊

Gotta try this one, I did a batch of chicken bologna last summer, very tasty. This is why we do it, you know what's in it and it tastes so much better than store bought.

Excited for round two with this awesome recipe Got 33# of moose and pork mixture double ground and spiced.Taking a break to pick up my son from school and warm up my hands before I get back to the emulsification process. -21 in my garage today don’t think I shouldn’t have to worry about the meat getting too warm.

The best bologna I ever had was in Dillon Montana I was 7 years old the first time and 12 the second and last time . Gramps hauled rocket fuel to missle bases on the 50s early 60s and found this butcher/market and introduced me to it passing through on vacation .

very cool !

How fun!

I wanted to learn how to create my own bologna, thank you kindly for sharing this recipe! I would love to create garlic bologna like Boar's Head has.

I don't know if you received this responce from an older video but this recipe is awesome I have family members that don't like bologna but love this one as I do

Looks fantastic, I like mine with green olives. What's your favourite recipe you've done so far on your channel?

Fantastic recipe, fantastic method of cooking..... My hubby went right out and purchased a sous vide appliance and now when checking out your video again, he is wondering if you could share with us your container used for the water and the sous vide. Any information would be appreciated. He particularly liked how many sausages and bologna you were able to cook at the same time and the lid was an added neat trick how it fit around the sous vide. Thanks Anderson. Keep up the great videos.

Can you use corn or potato starch to bind, instead of milk powder? If so is it a 1:1 substitution? If not how much in this recipe?

I made this a couple weeks ago using pork and moose. After starting I looked at the 30 pounds of meat I had ground and thought of crap I hope I like this recipe. My shi-tzu and rescue pup reassured me they would take care of it if I didn’t like it but as you said the taste was on point. All my hunting buddies at work love it as well. This fall I’m sure there will be plenty baloney to go around here in northern Alberta.

Any opinion on a 'sous vide' immersion cooker compared to an electric hot plate or induction cooker? Features for either or both? Which is more multi-purpose? My gas stove doesn't do a good job on the low temps needed for sausages. And yes, it has been a weird winter & spring in my part of the Pacific Northwest, too!

I am DEFINITELY giving this recipe a try!! Yours looked amazing! Just one question: what was the temperature on the sous vide circulator? Thanks!!

That looks SOOOOOOO good. I would love this on a nice big sub with some hard salami, ham, lettuce, tomato, provolone, banana peppers, etc... Even just a few slices with colby jack cheese slices on Hillbilly bread with real mayo sounds good too. This is making my mouth water big time.

Excellent video, the bologna came out perfect. I subbed but have you already done a video on the equipment in your arsenal? Thanks for your channel!

It sure looks delicious and I would love to try to make it. How can I make a smaller quantity for my small family? Like about 2-3 lbs? Also I don't have a smoker can I make it without smoking it? Tyan.

If you freeze some for later does it affect taste? Any other way to save it?

Great recipe we also add peppercorns and mustard seeds to upgrade it to old fashioned bologna

Do they use a different type of jelatine

Great video

Question about the water bath cooking method - isn't it more-or-less impossible to overcook the meat/have carryover cooking? I thought that was the entire point of sous vide. I get that prolonged times at said temperatures can effect the meat so it's best to pull as close to when it comes up to temp as possible, but assuming the water stays at 155 the entire time, it's not possible for any part of the meat to go above that, right?

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Used this recipe to make venison ring bologna. Turned out great! I got 15 rings out of this. Stuffed into 38mm hog casings. I trimmed the pork fat off the shoulder, I used 4 lbs pork, 4 lbs venison and 2 lbs fat. Worked out perfectly.

I learned something I didn’t know. I had no idea the smoke could penetrate through the casing.

Regarding your comment on the Nitrates/Nitrites, are they added to the greens during processing or are they naturally occuring, if you don't mind answering? Just subscribed also.

Great video, I live in Salem, what town are you at

Kool😊

Questions. 1- Shouldn't the sausage sit overnight 12-24 hours in the refrigerator before smoking to allow the prague powder 1 cure to activate/convert; and 2- instead of the water cooking, can I just leave it in the smoker but perhaps bump up temp after the 2.5 hours at 150 degrees?

A question for you. Would double-grinding prior to the food processor make the emulsification process any easier on it?

Cool video keep up the sausage 😎

I need a sausage closet now!

I'd love to know what brand food process for you use?

i have a sous vide but i dont have a smoker nor a curing chamber. Could this be achieved with out it?

I'm into making my own things for better health choices, They always say processed foods are no good for you and cause cancer, Is any of this really bad for you? Like the cure liquid or is it the smoke'in part or none of it?

Well that's Bologna!!!

i have never been to the westcoast in my life, before its over,generally what area do u live in?? i like to hunt,fish, cook,and enjoy being outdoors. let me know, the plane leaves everyday!! LOL

Is it okay to set the sous vide at 155° and leave everything for 3 or 4 hours?

If I want to use binder in place of powdered milk how much should I use

😋😋

Wondering if this is in my recommendations because I watch Ordinary Sausage

Any body know what can be used in place of the milk powder allergies to milk all milk

CAN YOU REC A SCALE ACCURATE FOR SMALL AMOUNTS IN GRAMS PLEASE

How would it be if you left a portion of the meat as a fine grind rather than emulsifying all of it? The texture might be more acceptable to people who think they don't like bologna.

Ever tried buttermilk instead of water to emulsify?

How long will it keep in the fridge?

Hows it taste when fried? Otta be good fried and put on toast.

Is that regular store bought powdered milk or ?

True bologna is loaded with garlic fresh garlic

What would cause the meat to separate, had quite some jelly like separation and the meat itself was pretty dry :/ Guess maybe too long poaching at 80c?

Wonder how that would do if you pickled it

hahaha! Linger on the tongue. Funny! :)

How can it be stored ? Does it have to be refrigerated?

Can I smoke it in the oven?

pink cure # 1 is that pink cure salt ?

In my meat-eating days I liked bologna sandwiches, though it was all store-bought.

Can I make this without the smoking step?

Put some Dried Tomatoes, Whole Pepper Corns, Olives, Diced Fat Back, Pimentos, and or Pistachios and you have Mortadella! It's really good and will make the effort/mess more bearable...

Thats a follow

Are you sure nutmeg and allspice goes into baloney?

I started using a stainless steel ham maker in my pressure cooker. Of course you would need two to make enough bologna.

What is cure

Is it ok not to smoke them?

Grind crushed ice instead of water

O.K. I'm sold .Hello Amazon.

Bologna before corporations effd it up

May I suggest instead of using a dryer vent down low, put a vent near the ceiling where heat will pass through the wall into your bedroom. Those man-made, artificial, imitation logs aren't much for heat, they're what we call in WV "look pritties". Put that Chevy to use, man. There's bound to be some downed trees up there somewhere. Take care and stay warm.

добавляйте в продукт нитритно-посолочную смесь. Ботулизм опасна штука.

pink slime

Sausage king - ordinary sausage 😂 you are a padawa of sausage young skin stuffer

To many puns yet I need more

Why not set the water temp to the temp you want the food to get to? Then there's zero guess work, just leave them in there for several hours. No risk of getting over the water temp.

Don't insult the cold cut , like Boar's Head and Thumans does.😢 I don't know what that is you're making ?

Cute ass!! 😂 1:04

I can't believe anybody in Oregon are Eugene was such a foodie to Ashley eat animal flesh. There's hope for you yet 👍😊

People actually like bologna

The poisonous pink salt.

I think I would just sooner eat the meat and save myself all that work.

I super dislike the amount of salt in bologna. Has anyone here just omitted it from the recipe altogether? How was it?