Basic Brat/Forcemeat for Bologna
Nutrition
Calories: 1659 kcalCarbohydrates: 6 gProtein: 49 gFat: 168 gSaturated Fat: 72 gCholesterol: 220 mgSodium: 3300 mgFiber: 4 gSugar: 5 gVitamin A: 0.6 IUCalcium: 53 mgIron: 13 mg
Ingredients
- 3 lb. veal or turkey
- 3 lb. pork butt
- 3 lb. beef shank
- 3 oz. salt
- 2 tsp curing salt
- 3 lbs pork fat back or jowl fat
- 3 to 4 lb. ice
- 1/2 oz. white pepper
- 1 pinch caraway seed ground caraway
- 1/2 oz. nutmeg
- 1-1/2 oz. onion diced and blanched
- 1 oz. sugar
Instructions
- Cut veal, pork, and beef in cubes. Add salt and curing salt. Place in refrigerator overnight. Next day, grind the beef, veal, and pork, using a medium plate. Grind fatback or jowl fat using a medium plate. Place meat in food processor. Run 30 seconds until sticky. Add ice slowly, a handful at a time. Add fat and combine. Add spices, onion, and sugar, and blend for 30 seconds.
- Use mixture to fill beef middle casing, approximately 15 inches long. Let set in a cooler for two hours, to dry.
- Cold smoke for 2 to 3 hours.
- Blanch at 170°F to an internal temperature of 150°F. Shock in ice and remove water.