Fatback Joe
Babbling Farker
- Joined
- Jan 7, 2008
- Location
- Memphis, TN
Not really sure what to call it. I was flipping through my notebook recently and looked at the "chunky bologna" from a couple of years back and based this off of that process. I never liked that name though as bologna brings to mind a certain texture that this didn't have. Anyhow........on with the post.
I didn't even think about taking the usual cutting of the butt and grinding pics, but it did indeed happen. :mrgreen:
To give it some texture I went with roughly 1/3 hand cut chunks, 1/3 coarse grind, and 1/3 fine grind for the pork.
The mix was:
%100 Pork
2.2% Sea Salt
2.0% Sugar
.2% Black Pepper
.2% Paprika
.2% Mustard Powder
.25% Cure #1
I had cut and ground the meat the night before and just had it in a gallon zip lock in the fridge overnight. Dumped it into the kitchen aide bowl and then the picture part hit me. :loco:
Added the seasoning and give it a mix for a minute or two.
Stuffed that into a 100mm (3 7/8") collagen casing.
Vac packed and into the sous vide at 150 degrees for just over 4 hours. Out of the sous vide and into an ice bath to cool it down. Let it sit in the fridge over night before slicing.
I was pretty happy with it, especially on the texture front, could have been a little more aggressively seasoned, but otherwise, wouldn't change anything. I ran it through the slicer and had sandwiches, some cut up on crackers over the last several days. Even though it was a "small batch", 3 pounds of meat gives you a pretty good stock pile.
Yesterday we were having burgers and I thought I would toss a slice or two on the grill for a potential burger topping.
Oh man, that worked well, a little time on the grill really made this shine. It really held together nice and the flavor really came out. Could have really used a little thicker slice if I had to critique things.
Anyhow, I'll do this again sometime down the road even if it is just for a topping on burgers. :mrgreen:
I didn't even think about taking the usual cutting of the butt and grinding pics, but it did indeed happen. :mrgreen:
To give it some texture I went with roughly 1/3 hand cut chunks, 1/3 coarse grind, and 1/3 fine grind for the pork.
The mix was:
%100 Pork
2.2% Sea Salt
2.0% Sugar
.2% Black Pepper
.2% Paprika
.2% Mustard Powder
.25% Cure #1
I had cut and ground the meat the night before and just had it in a gallon zip lock in the fridge overnight. Dumped it into the kitchen aide bowl and then the picture part hit me. :loco:
Added the seasoning and give it a mix for a minute or two.
Stuffed that into a 100mm (3 7/8") collagen casing.
Vac packed and into the sous vide at 150 degrees for just over 4 hours. Out of the sous vide and into an ice bath to cool it down. Let it sit in the fridge over night before slicing.
I was pretty happy with it, especially on the texture front, could have been a little more aggressively seasoned, but otherwise, wouldn't change anything. I ran it through the slicer and had sandwiches, some cut up on crackers over the last several days. Even though it was a "small batch", 3 pounds of meat gives you a pretty good stock pile.
Yesterday we were having burgers and I thought I would toss a slice or two on the grill for a potential burger topping.
Oh man, that worked well, a little time on the grill really made this shine. It really held together nice and the flavor really came out. Could have really used a little thicker slice if I had to critique things.
Anyhow, I'll do this again sometime down the road even if it is just for a topping on burgers. :mrgreen:
