Fatback Joe
Babbling Farker
- Joined
- Jan 7, 2008
- Location
- Memphis, TN
Probably the best thing to call it based on size and texture. Missing some of the "classic" bologna spices though. We made tortellini the other night and the recipe/procedure we based it on called for ground proscuitto in the meat mixture. They turned out great and that got the gears spinning. I had some pork in the fridge that planned on using for italian sausage before this idea got wedged in my head. I was at the store on Saturday and found a good deal on lamb so figured I would use that as well.
1615g Pork
432g lamb
191g proscuitto
2.2% sea salt
.2% black pepper
.2% paprika
.2% ground mustard
2.0% sugar
.25% Cure #1
The pork and lamb were already ground, added proscuitto and seasoning for the first pass in the grinder.
As soon as it went through the first pass, I fed it right back through.
Did a light cleaning and put everything in the fridge to cool back down then 2 more passes through the grinder.
Usually, I'll give things a quick run through the mixer, but decided to skip that and give myself a little less cleaning to do.
Stuffed into a collagen casing.
I had intentions of the smoker, but it was kind of rainy, crappy day, so went the sous vide route. 160 degrees for 4 hours. Ice bath then into the fridge over night.
Yesterday decided to bust it open and give it a try.
Very pleased with the taste and texture. The light seasoning really let the meat shine through. I'll keep this one in the rotation as it was pretty simple to knock out.
1615g Pork
432g lamb
191g proscuitto
2.2% sea salt
.2% black pepper
.2% paprika
.2% ground mustard
2.0% sugar
.25% Cure #1
The pork and lamb were already ground, added proscuitto and seasoning for the first pass in the grinder.
As soon as it went through the first pass, I fed it right back through.
Did a light cleaning and put everything in the fridge to cool back down then 2 more passes through the grinder.
Usually, I'll give things a quick run through the mixer, but decided to skip that and give myself a little less cleaning to do.
Stuffed into a collagen casing.
I had intentions of the smoker, but it was kind of rainy, crappy day, so went the sous vide route. 160 degrees for 4 hours. Ice bath then into the fridge over night.
Yesterday decided to bust it open and give it a try.
Very pleased with the taste and texture. The light seasoning really let the meat shine through. I'll keep this one in the rotation as it was pretty simple to knock out.