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.
@jellosquataain30467 ай бұрын
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.
@AgeofAnderson3 ай бұрын
The faster cooking time from using a higher temperature reduces moisture loss resulting. This results in a sausage with a nicer more delicate texture than a slow cooked sausage.
@zacharysmith7872Ай бұрын
Reintroduces bacteria that is killed by temperature and time and can’t flourish in the cured meat.
@vanschat2 жыл бұрын
Definitely making this. Thanks for the thorough video.
@riverrat73182 жыл бұрын
I can’t wait to try this out! Thanks
@dougstitely5136 Жыл бұрын
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!
@AgeofAnderson Жыл бұрын
My favorite kind of comment. Thanks and I'm glad you like it!
@harryknutson72328 ай бұрын
I love this guy. The humor. The sound effects..... it's brilliant. Entertaining ,and educational. Fantastic job! Ya got my like, subscribe, and share.
@AgeofAnderson8 ай бұрын
Thank you very much!
@williamarmstrong392 Жыл бұрын
Looks beautiful and delicious ! Thank you for sharing.
@AgeofAnderson Жыл бұрын
Thanks for the comment!
@Cutter-jx3xj8 ай бұрын
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.
@davidbenham15946 ай бұрын
This video is awesome, thank you. Love the sound effects!!!
@AgeofAnderson6 ай бұрын
Thank you very much! It's a lot of extra effort, but it makes me happy, and I'm always glad to hear that someone appreciates it.
@Kegcrusher042 жыл бұрын
That looks amazing.
@Blrtech777 ай бұрын
Thanks for the video and recipe. Absolutely Amazing!
@AgeofAnderson7 ай бұрын
Thanks, and you're welcome!
@Intarsian Жыл бұрын
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.
@Billbobaker2 жыл бұрын
Can't wait to make some of this.
@brwhyon5 ай бұрын
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.
@iowareddneck2 жыл бұрын
Best book ever
@matsplaylist477410 ай бұрын
Looks really good. Great Job!
@AgeofAnderson10 ай бұрын
Thank you!
@kevincroucher3233Ай бұрын
We make your recipe for my boy with celiac. It's great he loves it thanks for the video, it's like my cookbook.
@craigbrown53597 ай бұрын
Most outstanding!!!
@ImagineGTAVI Жыл бұрын
I learned a lot from this video because he used a larger bag than his nozzle- I was wondering how that works out, thanks.
@GypsyTheGoatOnTube8 ай бұрын
Made my mouth water
@erwinbenally80278 ай бұрын
Good job, you made me hungry. 😊
@TimErickson-oc6sd8 ай бұрын
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 .
@jeffreybobeck98097 ай бұрын
Local meat and butcher shops are awesome, sadly there are none of those near where I live now. You kind of need to be in farm country to find a real one. Some of the best bacon I ever had was from Leeper, PA. maps.app.goo.gl/iT9peKPqTFDcMFb2A
@nufe306 ай бұрын
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.
@nufe305 ай бұрын
Another great batch in the freezer. Unfortunately I melted the gears in the food processor on the very last meatball
@AgeofAnderson5 ай бұрын
I've been there.
@paigeturner7513 Жыл бұрын
This is impressive.😊 Didn't know I would need a sausage closet.😮😄
@AgeofAnderson Жыл бұрын
The sausage closet is quite a luxury!
@paigeturner7513 Жыл бұрын
@@AgeofAnderson It definitely is 😁
@nufe30 Жыл бұрын
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.
@AgeofAnderson Жыл бұрын
A friend of mine went up north on a moose hunt some years ago. He hooked me up with a good 15 lbs of meat. That is some high-quality eating right there. I'm hoping to make some 'bear-loney' this season. Thanks for the comment, and I'm glad you like the recipe!
@muryoung71083 ай бұрын
I've GOT to do this!
@PerrynBecky7 ай бұрын
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.
@AgeofAnderson7 ай бұрын
Oh yeah!
@mskiara188 ай бұрын
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.
@AgeofAnderson8 ай бұрын
You can do it! Thanks for the comment!
@bigguix2 жыл бұрын
very cool !
@AgeofAnderson2 жыл бұрын
Thanks!
@watsonspuzzle9 ай бұрын
How fun!
@AgeofAnderson9 ай бұрын
Tasty too. Thanks for the comment!
@davidsears5576 Жыл бұрын
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
@AgeofAnderson Жыл бұрын
I love to hear that! Thanks for the comment.
@samasiaskipperable8 ай бұрын
Johnny the Red sausage holder 😊
@edwardwoodley7555 ай бұрын
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.
@AgeofAnderson5 ай бұрын
I've been kicking around a venison BEARlogna idea for a while now. Just gotta go get my bear.
@CaptainKeto-is4mm2 ай бұрын
@@AgeofAnderson I am a hunter and just tagged a Black Bear the other day. I believe I am going to try this recipe with my bear meat probably make it 60% bear 40% pork. Hope it turns out as good as yours looks.
@WelchFamilyHomestead7 ай бұрын
I learned something I didn’t know. I had no idea the smoke could penetrate through the casing.
@lindariopelle67627 ай бұрын
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.
@AgeofAnderson7 ай бұрын
When I don't have a suitable pot, I use Cambro containers for sous vide. Here's a link: www.webstaurantstore.com/cambro-12189cw135-camwear-12-x-18-x-9-clear-food-storage-box/21412189CWCL.html?GoogleShopping&gclid=CjwKCAiAnL-sBhBnEiwAJRGigsBKfdm3W2qR4imHYyrACGjE_8AwKh0BEaBjvxrdgEa51MKwI7bJZRoCK9QQAvD_BwE
@walterashley1497 ай бұрын
Instant Subscription!
@AgeofAnderson7 ай бұрын
Awesome! Welcome in!
@darrellwhitman52737 ай бұрын
Great recipe we also add peppercorns and mustard seeds to upgrade it to old fashioned bologna
@AgeofAnderson7 ай бұрын
I love the sound of that, and that is the beauty of making our own. Thanks for the comment!
@wakeuptoBlessingsАй бұрын
Did you grind the seeds any? Or add whole??
@MGoogle31462 жыл бұрын
Looks fantastic, I like mine with green olives. What's your favourite recipe you've done so far on your channel?
@AgeofAnderson2 жыл бұрын
Tough question. It's not the best video, but the lamb kebabs were delicious! Thanks for commenting!
@chrishyde7772 жыл бұрын
Cool video keep up the sausage 😎
@AgeofAnderson2 жыл бұрын
Thanks for the comment!
@guysolis58436 ай бұрын
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!
@AgeofAnderson5 ай бұрын
I gotcha covered. kzfaq.info/get/bejne/ibqgo5qWxKyViHk.htmlsi=KY39FRmfSWbxXMby
@guysolis58435 ай бұрын
@@AgeofAndersonNice! Thanks..
@mxgangrel8 ай бұрын
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?
@bobedwards7927Ай бұрын
New subscriber. Late tonthe game lol. How long does the bologna last after you open it? And how about the unopened ones? Do they have to be refigerated if they’re not opened? Thanks
@PalmettoPrepared7 ай бұрын
Great video
@AgeofAnderson7 ай бұрын
Thanks!
@pmgn84442 жыл бұрын
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!
@AgeofAnderson2 жыл бұрын
I've used the sous vide as well as an induction cooktop. Both work but you can't beat the sous vide for precision. Thanks for the comment!
@user-qm2dr5cx8r8 ай бұрын
Kool😊
@KennonWryt Жыл бұрын
I am DEFINITELY giving this recipe a try!! Yours looked amazing! Just one question: what was the temperature on the sous vide circulator? Thanks!!
@AgeofAnderson Жыл бұрын
I usually run 180F so it finishes a little fasterJust gotta keep an eye on the internal temp.
@KennonWryt Жыл бұрын
Awesome, man! Thank you!! I’m super excited about this 😆
@mihaelalahav2851 Жыл бұрын
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.
@AgeofAnderson Жыл бұрын
Rather than stuffing this into a casing, you can cook this in a loaf pan in the oven. Cover the top with some aluminum foil and cook it low (225-250°F) until you get to 155-160°F internal. You can add a little liquid smoke to the recipe if you want some smoke flavor in there. Thanks for the question!
@alanwhite48395 ай бұрын
If you freeze some for later does it affect taste? Any other way to save it?
@jacquelinejones823 Жыл бұрын
I need a sausage closet now!
@AgeofAnderson Жыл бұрын
Every home should have one!
@burntcoffee2447Ай бұрын
Do they use a different type of jelatine
@Marlin0320 Жыл бұрын
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?
@AgeofAnderson Жыл бұрын
The answer to both questions is yes. Alternatively, this will cure in 2-3 hours at room temperature due to the very fine grind. If you finish it in the smoker, it will likely develop more of a "rind" on the outside, but it should still be very good. Thanks for the questions!
@kyleflicker2 жыл бұрын
Well that's Bologna!!!
@theghostofmrcow1985 Жыл бұрын
😋😋
@VestasCure2 жыл бұрын
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?
@AgeofAnderson2 жыл бұрын
You are correct, with something like this, you could absolutely set it to 155 and let it go. I set the temp higher than the final target to speed things up. thanks for the comment!
@VestasCure2 жыл бұрын
@@AgeofAnderson ah, makes perfect sense. Thanks for the reply, love the content!
@travishall672 жыл бұрын
hahaha! Linger on the tongue. Funny! :)
@dannymitchell436812 күн бұрын
what type of beef can you use?
@justmejust45535 ай бұрын
i have a sous vide but i dont have a smoker nor a curing chamber. Could this be achieved with out it?
@AgeofAnderson5 ай бұрын
You could get a nice product by adding some smoked paprika and going into the sous vide. The pink cure will work in the refrigerator overnight. It won't be exactly the same, but I think it will still taste good.
@shadowtheimpure7 ай бұрын
A question for you. Would double-grinding prior to the food processor make the emulsification process any easier on it?
@AgeofAnderson7 ай бұрын
Yes, it would. Thanks for the question!
@andycalcutt21777 ай бұрын
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.
@AgeofAnderson7 ай бұрын
Nitrate is naturally occurring in celery. That nitrate can be treated with a bacterial culture to produce nitrite that can be used for curing. Due to some clever language in the regulations, manufacturers can use the treated and concentrated celery juice and falsely claim that those products are "uncured". They are still required to use the same percentage of nitrite. It is only the source that allows them to label this way. I hope this is what you were asking.
@davidsears5576 Жыл бұрын
Great video, I live in Salem, what town are you at
@AgeofAnderson Жыл бұрын
I'm just south of Eugene. Thanks for the comment!
@jeremymiller55514 ай бұрын
I'd love to know what brand food process for you use?
@AgeofAnderson4 ай бұрын
It's a 14-cup Cuisinart. Thanks for the question!
@raymondmasupha97574 ай бұрын
If I want to use binder in place of powdered milk how much should I use
@AgeofAnderson4 ай бұрын
It depends on the binder. If you want to use corn starch or potato starch, add it at a rate of 2%-4% of the meat weight. Thanks for the question!
@creektrout Жыл бұрын
CAN YOU REC A SCALE ACCURATE FOR SMALL AMOUNTS IN GRAMS PLEASE
@AgeofAnderson Жыл бұрын
I've been using this one lately. It's doing a good job so far, and it's inexpensive. a.co/d/gKqeh4a
@christineking7469 Жыл бұрын
Any body know what can be used in place of the milk powder allergies to milk all milk
@AgeofAnderson Жыл бұрын
Here is a link for a binder made from carrot. There is another made from soy that I believe is dairy-free as well. waltons.com/carrot-fiber-binder/
@stevenjohnson24910 ай бұрын
Is it okay to set the sous vide at 155° and leave everything for 3 or 4 hours?
@AgeofAnderson10 ай бұрын
Absolutely. I just like to finish it a bit faster.
@mr.grotto21 күн бұрын
I thought curing salt #1 needed at least 12 hours in order to convert and make it safe?
@stevenwagner99128 ай бұрын
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.
@AgeofAnderson8 ай бұрын
It will be great! The grind is completely up to the sausage maker.
@joesmith7427 Жыл бұрын
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
@AgeofAnderson Жыл бұрын
We're out here on the west side of Oregon.
@harrykuheim6107 Жыл бұрын
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...
@Razgar_Voxel7 ай бұрын
Wondering if this is in my recommendations because I watch Ordinary Sausage
@Robmanian Жыл бұрын
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?
@AgeofAnderson Жыл бұрын
I believe your guess is correct. It could also happen if it's not cooled quickly enough. Thanks for the question!
@cornbread2u210 ай бұрын
Ever tried buttermilk instead of water to emulsify?
@AgeofAnderson10 ай бұрын
NOt for emulsifying, but I have used buttermilk powder as a binder. Should work great for emulsification too. Thanks for the comment!
@cornbread2u28 ай бұрын
@@AgeofAnderson you’ll never go back to powder!
@evelaflamme8794 Жыл бұрын
How long will it keep in the fridge?
@AgeofAnderson Жыл бұрын
Probably around a month. Thanks for the question!
@paulaoyedele2081 Жыл бұрын
I started using a stainless steel ham maker in my pressure cooker. Of course you would need two to make enough bologna.
@AgeofAnderson Жыл бұрын
Whatever gets you there! Thanks for the comment!
@-eddie-54067 ай бұрын
Wonder how that would do if you pickled it
@AgeofAnderson7 ай бұрын
That is a great question, and one worth finding out.
@davidhensley767 ай бұрын
In my meat-eating days I liked bologna sandwiches, though it was all store-bought.
@bobbyblazes43987 ай бұрын
Thats a follow
@AgeofAnderson5 ай бұрын
Thanks!
@bw70572 жыл бұрын
Is that regular store bought powdered milk or ?
@AgeofAnderson2 жыл бұрын
It sure is!
@bw70572 жыл бұрын
Thanks for replying. 2 Guys and a Cooler says otherwise. They say it’s a hot processed version that acts like a binder. I’ve see recipes that ask for no fat milk as a binder. You’ve used it successfully, so I’m going to try. 👍😎
@Noone-rt6pw7 ай бұрын
Hows it taste when fried? Otta be good fried and put on toast.
@AgeofAnderson7 ай бұрын
That may be my favorite way to eat it. Thanks for the comment!
@Noone-rt6pw7 ай бұрын
@@AgeofAnderson yeah, cut 4 slices into a flat piece of bologna, it spreads out or fingers out, so it's good to have 2 pieces to cover the gap. A quality bread, yellow mustard, brown poupon, Zatarains creole mustard are all good. Of course plain is good too.
@bobbyD28488 ай бұрын
How can it be stored ? Does it have to be refrigerated?
@AgeofAnderson8 ай бұрын
You should keep this refrigerated, and will be good for a month or better. You can freeze it nearly indefinitely if it is wrapped well.
@bobbyD28488 ай бұрын
@@AgeofAnderson thank you
@akmaral6459 Жыл бұрын
Can I smoke it in the oven?
@AgeofAnderson Жыл бұрын
I believe you can as long as you hit the right temperature.
@tjmax82033 ай бұрын
Can I make this without the smoking step?
@AgeofAnderson3 ай бұрын
Absolutely!
@cmphighpower7 ай бұрын
Grind crushed ice instead of water
@johannestheodorusblignaut92645 ай бұрын
What is cure
@AgeofAnderson5 ай бұрын
It is a blend of salt and sodium nitrite used to eliminate harmful bacteria in cured meats and increase shelf life. It also affects the color and flavor of the meat.
@carolplyler1222 жыл бұрын
pink cure # 1 is that pink cure salt ?
@AgeofAnderson2 жыл бұрын
Yes indeed! aka Prague powder #1
@n.b.p.davenport70668 ай бұрын
True bologna is loaded with garlic fresh garlic
@charlieriach7176 Жыл бұрын
Is it ok not to smoke them?
@AgeofAnderson Жыл бұрын
100% You can even add a touch of liquid smoke if you like.
@stevenhall93497 ай бұрын
Are you sure nutmeg and allspice goes into baloney?
@AgeofAnderson7 ай бұрын
Nutmeg or mace are in most bologna recipes. Allspice pops up in some as well, but the beauty of making our own is that we can flavor it however we like. Thanks for the question!
@adriansedillo34268 ай бұрын
O.K. I'm sold .Hello Amazon.
@AgeofAnderson8 ай бұрын
Another satisfied customer😁
@billm97097 ай бұрын
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.
@brandonfox17787 ай бұрын
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.
@AgeofAnderson7 ай бұрын
For sure. I just wanted to get it done a bit faster.
@countrystyleco20107 ай бұрын
Bologna before corporations effd it up
@AleksAskad7 ай бұрын
добавляйте в продукт нитритно-посолочную смесь. Ботулизм опасна штука.
@harrydemetro19357 ай бұрын
To many puns yet I need more
@AgeofAnderson7 ай бұрын
They can be pun-comfortable.
@Kingtrollface2597 ай бұрын
Sausage king - ordinary sausage 😂 you are a padawa of sausage young skin stuffer
@Dresdentrumpet7 ай бұрын
pink slime
@AgeofAnderson7 ай бұрын
Yum!
@jeffdewe2 ай бұрын
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?
@joebufford29728 ай бұрын
I can't believe anybody in Oregon are Eugene was such a foodie to Ashley eat animal flesh. There's hope for you yet 👍😊
@AgeofAnderson8 ай бұрын
💯 😂
@robertyates63627 ай бұрын
Cute ass!! 😂 1:04
@HabitualButtonPusher10 ай бұрын
I super dislike the amount of salt in bologna. Has anyone here just omitted it from the recipe altogether? How was it?
@AgeofAnderson10 ай бұрын
I find the store bought bologna(as well as most cold cuts) to be too salty as well. This one is a good bit less salty than those. Thanks for the comment!