Ingredients
450 pork leg
30 ml of white wine
3 grams of garlic
20 grams of salt
3 grams of instacure#1
335 grams of pork fatback
280 grams of crushed ice
4 grams of ground white pepper
1 gram of ground nutmeg
2 grams of toasted and ground coriander seeds
0.5 grams of powdered bay leaf
70 grams of powdered milk
120 grams of hard pork fat, in small cubes
4 drops of carmine and beet coloring.

References

450 of pork meat = 37%
335g of fat = 27.5%
120g cubed and boiled fat = 9.9%
310g of ice = 25.5

Total mass weight 1215g = 100%

20g of salt = 1.64%
3g of curing salt = 0.24%
70g of powdered milk = 5.76%

Bologna mortadella preparation
The 335 grams of pork fat will be incorporated into the emulsion, the 120 grams cut into cubes are separated and well chilled as they will be used at the end so that they remain as pieces in the middle of the bologna.

1) Remove the leather and separate the fat. Part of the fat can be used in the emulsion and the other part cut into cubes to add to the end. If necessary, buy a piece of pork belly or jowls and use it as an additional fat source.

2) Clean, separate the fat, remove the leather, cut the meat into cubes and mix well with the salt and curing salt. Leave in the fridge for 48 hours for protein solubilization and curing action.

3) Separately grind the meat and fat that will be incorporated using the fine disc and refrigerate again. Leave it in the freezer for a bit so that it is almost at the freezing point. This helps keep the dough cold longer as it processes.

4) Place the ground beef and all seasonings, except the powdered milk, in the food processor and process for about 5 minutes or until the mass reaches 5ºC. Add crushed ice periodically to keep it cool. Add the chopped fat (to be incorporated into the dough) and continue processing until the dough reaches 8ºC. Add the powdered milk and process until the dough reaches between 12ºC and a maximum of 14ºC.

In the video below there is a demonstration of the extraction of fat from meat and leather and the beginning of processing (in the video I made sausage, but the process is the same).


5) Transfer the dough to a very cold container and mix the fat in cubes.

6) Embed in bovine bottom, bovine bladder or other artificial casing between 80mm and 120mm. I recommend close to 80mm to facilitate handling and speed up cooking. Tie the ends tightly together as the cooking will make the dough puff up. In this case I used fibrous casing, which is very resistant.

7) Cook the bologna in hot water at 75ºC until the internal temperature reaches 65ºC. from 40 minutes to an hour.

artisan bologna bologna

8) Remove from cooking and immediately cool in a cold water bath.