Dave in AZ I never found the dough hook to be useful either, but the paddle does very well as you have found also. I think mine is 7 qt and I tried 10lbs once and never did that again, meat was every where. The sweet spot for mine to keep everything clean and where I could walk away from it and mix efficiently was 5lbs.
Bologna help
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Had my first run of bologna. Came out with good flavor but little dry and not the same texture as bought bologna . Any help on this.
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mrobisr Team Blue Cast Iron Sous Vide Canning Dry Cured Sausage Masterbuilt Military Veterans Power User Regular Contributors last edited by
If you are talking about and emulsified product then moisture was/is not in the meat to begin with or your cook schedule was too high to quick. Salt, phosphates, fats, and binders can affect end product too.
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If your goal is to make a “commercial” grade bologna then you will need the commercial environment (equipment, temp, process). A bowl cutter would be needed. The dryness could be because of fatting out or because you did not add enough water in the recipe
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There are a few ways to emulsify at home. Most common way is a high quality food processor. After 3 fine grinds, do a couple pounds max at a time in the food processor with ice. I let the food processor run for 5 minutes for each batch. I had real good luck with both bologna and hot dogs.
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cdavis Team Blue Big Green Egg Masterbuilt Canning Kamado Joes Regular Contributors Power User last edited by
Grimpuppy I bet that made good bologna.
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wdaly Cast Iron Canning Green Mountain Grill Team Orange Masterbuilt Power User Military Veterans Regular Contributors Yearling last edited by
Grimpuppy That emulsion looks great. Can’t wait to try that on dinner liverwurst. Thanks.
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wdaly I’m with you on that. This is a great emulsion. I bet that blade is SHARP. If not then he will have an airated final product
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