How to Make Homemade Bologna, Home Production of Quality Meats and Sausage.

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In this video you learn how to make homemade bologna, with just a meat grinder.
After a few grinds with a 3mm plate we were able to pull off a pretty good fine textured bologna. The seasonings in this one are perfect, they texture was well bound and it was awesome on the sandwich I made after the video.
If you feel up to it here is a link to Patreon:
www.patreon.co...
If you guys would like to give it a try here is a link to Home Production of Quality Meats and Sausage:
amzn.to/3C2SQmk
If you guys need a grinder to get you started on your home sausage making journey here is a link:
amzn.to/3ptuhdb
If you guys need a stuffer to make your sausage making process smother here is a link:
amzn.to/36UwYOy
If you guys are looking for a nice knife set here is a link:
amzn.to/3sPVg4I

[@josephprather1614]

That bologna looks quite tasty. I would like to see you make some olive loaf.

[@alwayshungry24]

Thanks again Duncan!!!!!!!!!!!!!!!!! another 1 to try

[@duncanhenry]

Its a good one! Your welcome Joe!

[@shhc4532]

Such a great bloke to learn from. Thanks Duncan

[@nalaselbats3525]

Hey ducan made this turned out perfect next time though I will grind the fat first on the last grind it was almost frozen but made one heck of a mess to clean up,i think chasing with the lean would help with the left behind fat, and always thank you for your help

[@LorneManson-hw2ot]

Excellent work keep the videos coming

[@jameswhitener123]

Now Duncan that was brilliant I've been trying to figure out how I was going to get all that excess meat out without wasting it I could not ever find a pusher I was thinking of making one but I'd have to make several different sizes your the man

[@duncanhenry]

Glad I could get you a new little tip!

[@amandat3811]

Love all these videos!! Great March series! Can you please do a sausage that’s feta and basil? Feta and spinach? Something of that sort? 💕💕💕

[@duncanhenry]

Hey there Amanda you bet I have a chicken feta spinach coming down the pipe.

[@dandaman2753]

You didn't say how much of what spices and I don't see it anywhere in the description either so you're missing an important part.

[@ch_blue511]

I really like the look of the fat in the sausage as it came through on this one. Even though fully emulsified is the "standard", this makes it look so much more natural. I'd be tempted to try this with a pistachio and peppercorn garnish, but leave the fat just as you did so it comes through in the final product. That way it gets the "pretty" of a mortadella but avoids the big solid cubes of fat which seem to scare off some customers.

[@duncanhenry]

That would really visually pop it would look quite nice. Really catch peoples eye and I bet it would be very yummy as well.

[@محمدعبيد-س2ي]

@@duncanhenry لوسمحت لي سؤال هل تستخدم الكراجينان او الجلاتين او اي مواد رابطة شكرا

[@davidwaskiewicz3289]

Can’t wait for the krakowska🤤🤤

[@duncanhenry]

Soon!

[@dennislock3415]

Now please do Old Fashioned Loaf.This bologna looks great by the way.

[@duncanhenry]

Thanks Dennis. Square loaf?

[@dennislock3415]

@duncanhenry It was always called Old Fashioned Loaf around here and was cooked in a squared pan.Found a recipe once but lost it.

[@dennislock3415]

@duncanhenry Sorry, I forgot to say you're welcome.

[@duncanhenry]

@@dennislock3415 ill see what I can do!

[@dennislock3415]

@@duncanhenry Appreciate it,thanks.

[@mattthescreamer177]

Just found your channel and I am enjoying it a lot. You got a subscription from me, Keep up the great content

[@jeremyvoth3148]

Great video again. Appreciated!

[@duncanhenry]

Your welcome glad you liked it!

[@warmsteamingpile]

The only immulsified sausage I've made have been hotdogs but I want to make balogna. Local shop that made really great balogna had a fire and hasn't reopened plus I love making my own stuff.

[@duncanhenry]

If you can make hot dogs Bologna is a breeze, enjoy!

[@jarradmiller7484]

Hi new to smoking, with the smoker I have the wood chips last for approx 3o minutes, so basis this when you say smoke for 2 hrs do I continue to add chips when they run out for a total of 2 hrs

[@allenpost3616]

My favorite term in sausage production is, mechanically separated beef, pork and chicken and there by byproducts! It's just all more layers of flavor y'all! Throw in a pinch of the liver, and kidney for added depth and complexity!

[@williamkrise2583]

I only have a lem grinder but I'm going to try this see what happens. Don't have a smoker have to put in the oven

[@yippikiyay197]

Gaining them subs!!!

[@duncanhenry]

In part thanks to all the comments! Thanks for watching Mike!

[@andrewmantle7627]

OH NO! The dreaded fat pellets. Looks yummy. Mm-mm.

[@larrywarner9314]

I can make top notch bologna in my house I have a LEM #8 grinder and a. 7 pound sausage stuffer that I picked up cheap , the quality comes from how you process your meat .

[@kathymatlock2034]

What were the qualities of meat/fat and what were the spices used and how much of each???

[@pauldonoghue8533]

Where can I buy this book is it on download love you channel I am irish in cambodia

[@davidsears5576]

Would like the the amount and type of seasoning

[@DaveBegotka]

Good vid

[@mulikelelamulikelela6861]

What preservetive can I use ?

[@jc5066]

Made me spend money on the book! LOL Do you have a recipe for pickling? I'd love to make smaller diameter and pickle them.

[@duncanhenry]

I hope you find it worth it. I actually believe there is a canning/pickling section in the book. I have made pickled sausages a couple of times.

[@antoniochaconpchacon560]

Hola de Venezuela como compró el libro?

[@joealta3450]

OMG! Craft Bologna! Do you think a good result could be achieved without a smoker?

[@duncanhenry]

I think you'd still have a really enjoyable product. I really like the natural smoke but you could add 0.5g/kg of liquid smoke and do this in a water cooker.

[@cindybos7939]

@@duncanhenry thank you for that answer, have everything but a smoker, have 2 dehydrators, but don't really want to use them to smoke anything, as then the herbs and veggies that I dry would have a bit of a smoke flavor, altho that might be good with the cayenne's etc.

[@tylove6745]

how to make turkey lunch meat at home?

[@curtishatfield9629]

That looks delicious!! What brand of Soy Protein do you use in your sausage and is it Soy protein concentrate or Isolate? Thanks!

[@duncanhenry]

I use ADM Soy Protein Isolate.

[@patfilipczak6888]

Put it on the grill woooo

[@duncanhenry]

I have seen some bbq boys smoke these whole chubs and i'm curious about that!

[@shaadkagzi3091]

Mr. Henrry please mansions spice

[@susananderson9619]

No wonder I don't really like hot dogs and bologna

[@duncanhenry]

Haha what why not its a deliciously

[@fabiansantibanez1818]

and the ingredients ??? dont read

[@jeffgoldman1479]

How in the world can you call this home made when you are working in such a well equipped, professional kitchen? Anyone could make this product in your space, but what about those of us who don't have such a facility to work in?

[@jasonhull2163]

You do realize he is a fucking butcher right? There is nothing hard about making this. Maybe you shouldn't be lazy and research easier home methods. He basically just showed you how to make it.

[@alincherryhill]

I think Jeff has a difficult time or perhaps he doesn't realize what a commercial establishment is that turns out tons of Bologna everyday compared to what Duncan is making in a four inch pan in his shop

[@hannahh9023]

With a meat grinder/sausage attachment to a home mixer and a back yard BBQ grill (use upper rack for meat, put basin of water closest to heat & wet wood chips on briquettes) Bingo, sausage making at home!

[@ddunn32]

Maybe Jeff doesn't have independent thinking skills.

[@samusg32ify]

If you can't make this at home, then you don't belong in the kitchen.

[@swat8770]

Thanks again Duncan. I can guarantee that I will be making this one. I think it must be very close to what I remember from my Grandfather's Butcher Shop when I was a young boy... more than 50 years ago.

[@duncanhenry]

I hope you do get to make it and it brings back some good memories for you!

[@rustylamb3421]

Another great video! This was a really informative video and I definitely learned a lot about making emulsified sausage. Definitely going to have to give it a try. I did pick up the book the other day!

[@duncanhenry]

Hey there Rusty glad you liked it. Maybe we will soon see some smoked bologna on the Rusty Instagram page

[@kagzisabiha7340]

There no recipe on this video

[@jameszeller6035]

Great video! May try this, but was wondering if you have a recipe for an Old Fashioned Ring Bologna? Or would this recipe work the same, only in a smaller casing?

[@EvrttGrn]

I bought E-book from Amazon and just put my formed ham into the fridge. I can't wait to try this one as well. I really like the slight difference the fat looks in this.

[@duncanhenry]

Thats awesome, that ham is good. You could make this Bologna using that mold too.

[@stevie19891]

Can I make this in a meat press? I don’t have all the equipment above but want to try. How would you alter this recipe?

[@magicman9486]

question for you would it have turned out better with the bowl cutter? In my mind what you made would be a bit grainy. I have a vertical bowl cutter so i want to try this.

[@hernberferd6725]

In 3,2,1… Let’s sausage!

[@joemartin124]

Really enjoying your channel one question would wild game( moose) use the same recipe

[@tylerw.9100]

Mini mortadela

[@jasonstarr6419]

My wife lived in Pennsylvania as a child and speaks frequently about the wonderful "home made bologna" some family friends made. Today's store bought (think Oscar Meyer) bologna just can't compare. Whenever the store deli has Mortadella, that's my go-to, along with Lebanon Bologna. This was a great demo, and I actually ordered the book so look forward to making some of my own. New sub. Thanks for your work. Oh, if anyone objects to the fat pieces, just treat the fat the same way you do the meat before mixing, that will eliminate the chunkiness.

[@duncanhenry]

Hey there Jason I hope you get a chance to make some Bologna and it rings a nostalgic bell for your wife. Glad you like the video and thanks for watching.

[@goofeybutreal4398]

❤👍🏿subscribed.

[@MrDeadhorsefarm]

That looks really good Duncan, it'll be a keeper.

[@duncanhenry]

Thank you!

[@ccjohncc1]

Very cool. I bet it makes a tasty sandwich!!

[@duncanhenry]

I can confirm it does haha

[@arthurhudgens8213]

Looks great man fine job..my father who was a child in the 1920s told me years ago that the best tasting bologna when he was a kid had flecks of fat. So I'd have to say your bologna is perfect..

[@mauimarcus]

I like that little mortadella vibe its got. Must have been very tasty.

[@416frank]

This is my project for the month

[@MrTate1970]

Looks Delicious

[@MayA_MayA001]

Pork alternative?

[@duncanhenry]

Beef or Chicken.

[@alvineddington3417]

There's No beans in Real Chili. AND there's No fat glops in Bologna.

[@duncanhenry]

Yes if I would have emulsified it a bit more I think it would be one texture

[@carfvallrightsreservedwith6649]

Oh Alvin...., really?

[@milome305]

I don't have any machine, casing, smoker or norhing. I want to make it. How can I do it home made simply way . You should show both ways SMARTY PANTS! When you are showing this type of recipes, no everybody have what you have, so Always talk both ways with equipments and with out, then people can do it.

[@jeffgoldman1479]

Oh!, for crying out loud, the word is FROZEN not FROZE!! It hurts my ears to hear "professionals" speak the language so poorly.

[@JoeBoozer]

Lucky man.