I get a little whacky sometimes and make whatever sausage stikes my fancy. Sometimes I really want a piece of bologna but then I miss my spice pepperoni - so one day I made .... PEPALOGNA!
Deejays PepalognaPepalogna is a cross between peperoni and bologna. It was made as a snack meat to go on crackers with cheese.
The Meat
3 pounds of pork butt
3 pounds of chuck
2 pounds of bacon trims
Grind meats through a 3/8 inch plate. Mix with the emulsion ingredients below until sticky.
The emulsion 4 tablespoons of kosher salt
Cure #1 per manufacturer’s instructions
2 tablespoons of fermento (I just happen to have it)
1 teaspoon sodium etherbate
1 teaspoon encapsulated citric acid
The hot mix5 tablespoons paprika
2 tablespoons corn syrup solids
2 tablespoon dextrose
2 tablespoons anise seeds
1 tablespoon garlic
1 teaspoon crushed fennel
1 teaspoon dry mustard
2 tablespoons cayenne pepper
InstructionsMix into meat and grind into an emulsion – stuff into you large casings. Bake or place in smoker with no smoke at about 190°F for 1 hour. Add wood to the smoker and smoke lightly until an internal temperature of about 150°F.
The emulsion spice
The Hot spice
The ground meats
All mixed
Stuffed pepalogna
and the smoked pepalogna ... really good, perfect texture and heat!
Cooked with kraut it kind of almost reminds me of those big Wisconsin hot brats the sell in bars out there.
