How to Make Deli Bologna at Home (No Grinder, No Stuffer!)

Ingredients

• 1 lb Ground Pork (80% lean ground pork)
• 1 lb Ground Beef (80/20 ground beef (80% lean, 20% fat))
• as needed Ice Water (Very cold, helps keep meat temperature low)
• as needed White Vinegar (Distilled white vinegar)
• as needed Pink Curing Salt (Contains sodium nitrite; handle with care)

Instructions

1. Combine Dry Seasonings

   In a large mixing bowl, whisk together all dry seasoning ingredients until evenly distributed.

   Time: PT5M

2. Prepare Wet Mix

   In a separate bowl, stir together ice water, white vinegar, and pink curing salt until the salt is fully dissolved. Cover and refrigerate until needed.

   Time: PT5M

3. Mix Meat with Dry Seasonings

   Add the ground pork and ground beef to the dry seasoning bowl. Using clean hands or a sturdy spoon, mix thoroughly until the meat is evenly coated.

   Time: PT5M

4. Incorporate Wet Mix

   Pour the chilled wet mixture over the seasoned meat. Continue mixing until the liquid is fully absorbed and the texture looks uniform.

   Time: PT5M

5. Process to a Smooth Paste

   Working in small batches, place the meat mixture into the food processor. Pulse on high for about 2 minutes per batch until the mixture becomes a shiny, smooth, gooey paste.

   Time: PT5M

6. Stuff the Press Canister

   Line the deli press canister with a plastic bag liner (optional but helpful). Spoon the processed meat paste into the canister, packing it tightly with a spatula.

   Time: PT5M

7. Cold Rest Before Cooking

   Cover the press with its lid and place it in the refrigerator for at least 8 hours to allow the flavors to develop and the mixture to firm up.

   Time: PT8H

8. Prepare Water Bath

   Fill a large pot with water and heat it to 170–180°F (77–82°C). Use a thermometer to monitor the temperature and maintain it throughout cooking.

   Time: PT15M

   Temperature: 170-180°F

9. Cook the Bologna

   Submerge the sealed deli press into the water bath, ensuring the water level covers the meat. Cook until the internal temperature of the loaf reaches 152°F (67°C).

   Time: PT1H30M

   Temperature: 170-180°F

10. Ice Water Shock

    Immediately transfer the press (still sealed) into an ice water bath for 30 minutes to stop the cooking process.

    Time: PT30M

11. Final Chill

    After the ice bath, place the press back in the refrigerator for at least another 8 hours before slicing.

    Time: PT8H

12. Slice and Finish

    Remove the press from the refrigerator, let the loaf warm to at least 40°F (4°C), then open the canister. Use a sharp knife to slice the bologna. Pat any surface fat with paper towels before serving.

    Time: PT10M

Nutrition Facts

Calories

260

Protein

15g

Carbohydrates

2g

Fat

22g

Fiber

0g