Jalapeño Cheddar Bologna
Jalapeño Cheddar Bologna
Ingredients
For the Dry Mix
- 1/2 cup nonfat dry milk, can substitute soy or whey
- 1 tablespoon coarse salt
- 1 teaspoon coarse salt
- 1 1/2 teaspoons sugar
- 2 1/2 teaspoons white pepper
- 1 1/4 teaspoons garlic powder
- 3/4 teaspoon onion powder
- 1/4 teaspoon nutmeg
- 1/4 teaspoon allspice, scant
- 1 teaspoon sweet paprika
- 1 teaspoon Rainmaker phosphate
For the Wet Mix
- 3/4 cup ice water
- 2 tablespoons jalapeño brine, from diced pickled jalapeños
- 1 tablespoon distilled white vinegar
- 3.4 g Cure #1, Pink Curing Salt #1
For the Meat
- 2 lb pork butt, cut into long strips, very cold
- 1 lb chuck roast, cut into long strips, very cold
For the Add-ins
- 1 cup diced pickled jalapeños, drained very well
- 1.5 cups high-heat cheddar cheese dices
For Stuffing
- 1 fibrous sausage casing, smoke penetrable
Instructions
- 1
Add all the dry ingredients (nonfat dry milk, coarse salt, sugar, white pepper, garlic powder, onion powder, nutmeg, allspice, sweet paprika, Rainmaker phosphate) to a mixing bowl.
⏱️ 2 min
- 2
Whisk the ingredients together until they are well mixed. Set the dry mix aside.
⏱️ 3 min
- 3
Combine 3/4 cup ice water, 2 tablespoons jalapeño brine, 1 tablespoon distilled white vinegar, and 3.4 g Cure #1 in a container.
⏱️ 2 min
- 4
Stir until the Cure #1 is completely dissolved. Store this wet mix in the refrigerator to keep it cold.
⏱️ 3 min
- 5
Soak the fibrous sausage casing in water for at least 30 minutes.
- 6
Using a meat grinder with a coarse grind plate, grind the very cold 2 lb pork butt and 1 lb chuck roast.
⏱️ 10 min
- 7
Add the prepared dry mix to the coarsely ground meat. Wearing gloves, mix the dry ingredients into the meat thoroughly by hand.
⏱️ 5 min
- 8
Grind the seasoned meat mixture again, this time using a fine grind plate. This process helps to infuse the seasoning into the meat.
⏱️ 10 min
- 9
Pour the prepared cold wet mix into the finely ground meat mixture. Wearing gloves, work the wet ingredients into the meat until all the liquid is absorbed.
⏱️ 5 min
- 10
Transfer the meat mixture to a food processor in small batches. Process each batch on high speed for 1 minute until the mixture becomes a smooth, emulsified paste.
⏱️ 10 min
- 11
Add the 1 cup of very well-drained diced pickled jalapeños and 1.5 cups of high-heat cheddar cheese dices to the emulsified meat mixture. Wearing gloves, mix the add-ins into the meat mixture by hand until they are evenly distributed.
⏱️ 5 min
- 12
Load the sausage stuffer canister with the prepared meat mixture. (Tip: Keep the stuffer canister in the freezer for 30 minutes to an hour before use to keep the meat cold). Pack the meat into the stuffer very well to remove any air pockets.
⏱️ 10 min
- 13
Stuff the soaked fibrous casing with the meat mixture, ensuring it is packed as tightly as possible. Once the casing is fully loaded, roll it on a clean counter surface to further tighten the bologna and work out any remaining air bubbles. Tie off both ends of the stuffed bologna securely.
⏱️ 10 min
- 14
Hang the stuffed bologna in the refrigerator overnight (approximately 12 hours). This helps with setting and further removes air bubbles.
⏱️ 720 min
- 15
The next day, insert a meat thermometer probe into the bologna. Place the bologna in a smoker or oven preheated to 180 degrees Fahrenheit.
⏱️ 5 min•🌡️ 180
- 16
Cook until the internal temperature of the bologna reaches 152 degrees Fahrenheit. This can take approximately 2-3 hours.
⏱️ 180 min
- 17
Immediately transfer the hot bologna into an ice water bath. Let it cool in the ice water bath for 30 minutes.
⏱️ 30 min
- 18
After the ice water bath, transfer the bologna to the refrigerator and chill overnight (approximately 12 hours).
⏱️ 720 min
- 19
Once the internal temperature of the bologna reaches around 40 degrees Fahrenheit, it is fully set. Remove the casing by slicing along its length and peeling it off.
⏱️ 5 min
- 20
Slice the Jalapeño Cheddar Bologna and serve.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Jalapeño Cheddar Bologna
For the Dry Mix
- 1/2 cup nonfat dry milk, can substitute soy or whey
- 1 tablespoon coarse salt
- 1 teaspoon coarse salt
- 1 1/2 teaspoons sugar
- 2 1/2 teaspoons white pepper
- 1 1/4 teaspoons garlic powder
- 3/4 teaspoon onion powder
- 1/4 teaspoon nutmeg
- 1/4 teaspoon allspice, scant
- 1 teaspoon sweet paprika
- 1 teaspoon Rainmaker phosphate
For the Wet Mix
- 3/4 cup ice water
- 2 tablespoons jalapeño brine, from diced pickled jalapeños
- 1 tablespoon distilled white vinegar
- 3.4 g Cure #1, Pink Curing Salt #1
For the Meat
- 2 lb pork butt, cut into long strips, very cold
- 1 lb chuck roast, cut into long strips, very cold
For the Add-ins
- 1 cup diced pickled jalapeños, drained very well
- 1.5 cups high-heat cheddar cheese dices
For Stuffing
- 1 fibrous sausage casing, smoke penetrable
Instructions
- 1
Add all the dry ingredients (nonfat dry milk, coarse salt, sugar, white pepper, garlic powder, onion powder, nutmeg, allspice, sweet paprika, Rainmaker phosphate) to a mixing bowl.
⏱️ 2 min - 2
Whisk the ingredients together until they are well mixed. Set the dry mix aside.
⏱️ 3 min - 3
Combine 3/4 cup ice water, 2 tablespoons jalapeño brine, 1 tablespoon distilled white vinegar, and 3.4 g Cure #1 in a container.
⏱️ 2 min - 4
Stir until the Cure #1 is completely dissolved. Store this wet mix in the refrigerator to keep it cold.
⏱️ 3 min - 5
Soak the fibrous sausage casing in water for at least 30 minutes.
- 6
Using a meat grinder with a coarse grind plate, grind the very cold 2 lb pork butt and 1 lb chuck roast.
⏱️ 10 min - 7
Add the prepared dry mix to the coarsely ground meat. Wearing gloves, mix the dry ingredients into the meat thoroughly by hand.
⏱️ 5 min - 8
Grind the seasoned meat mixture again, this time using a fine grind plate. This process helps to infuse the seasoning into the meat.
⏱️ 10 min - 9
Pour the prepared cold wet mix into the finely ground meat mixture. Wearing gloves, work the wet ingredients into the meat until all the liquid is absorbed.
⏱️ 5 min - 10
Transfer the meat mixture to a food processor in small batches. Process each batch on high speed for 1 minute until the mixture becomes a smooth, emulsified paste.
⏱️ 10 min - 11
Add the 1 cup of very well-drained diced pickled jalapeños and 1.5 cups of high-heat cheddar cheese dices to the emulsified meat mixture. Wearing gloves, mix the add-ins into the meat mixture by hand until they are evenly distributed.
⏱️ 5 min - 12
Load the sausage stuffer canister with the prepared meat mixture. (Tip: Keep the stuffer canister in the freezer for 30 minutes to an hour before use to keep the meat cold). Pack the meat into the stuffer very well to remove any air pockets.
⏱️ 10 min - 13
Stuff the soaked fibrous casing with the meat mixture, ensuring it is packed as tightly as possible. Once the casing is fully loaded, roll it on a clean counter surface to further tighten the bologna and work out any remaining air bubbles. Tie off both ends of the stuffed bologna securely.
⏱️ 10 min - 14
Hang the stuffed bologna in the refrigerator overnight (approximately 12 hours). This helps with setting and further removes air bubbles.
⏱️ 720 min - 15
The next day, insert a meat thermometer probe into the bologna. Place the bologna in a smoker or oven preheated to 180 degrees Fahrenheit.
⏱️ 5 min•🌡️ 180 - 16
Cook until the internal temperature of the bologna reaches 152 degrees Fahrenheit. This can take approximately 2-3 hours.
⏱️ 180 min - 17
Immediately transfer the hot bologna into an ice water bath. Let it cool in the ice water bath for 30 minutes.
⏱️ 30 min - 18
After the ice water bath, transfer the bologna to the refrigerator and chill overnight (approximately 12 hours).
⏱️ 720 min - 19
Once the internal temperature of the bologna reaches around 40 degrees Fahrenheit, it is fully set. Remove the casing by slicing along its length and peeling it off.
⏱️ 5 min - 20
Slice the Jalapeño Cheddar Bologna and serve.
⏱️ 5 min