How To Make Jack Daniels Bologna! | Whisky Bologna
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- Опубліковано 28 вер 2024
- In this video I cooked up the famous bologna recipe from The Gralehaus restaurant in Louisville Kentucky! Got to do a little cold smoking on the Lone Star as well as some sous vide, then "copycat" The Gralehaus' fried bologna sandwich! Great times! Recipe below
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Recipe:
Ingredients
10 pounds beef top round
85 grams nonfat milk powder
66 grams kosher salt
36 grams dextrose
12 grams pink curing salt
7 grams ground black pepper
6 grams paprika
4 1/2 grams ground nutmeg
3 grams garlic powder
2 grams ground coriander
1 1/2 cups ice water
Directions
Special equipment: a meat grinder; 88-millimeter casing; a sausage stuffer; a cold-smoker; an immersion circulator
Grind the beef with a meat grinder fitted with a large grinding blade. Make a paste out of the milk powder, salt, dextrose, curing salt, black pepper, paprika, nutmeg, garlic powder, coriander and the ice water (strain out the ice cubes). Combine the spice paste with the ground meat and mix well. Refrigerate for at least 2 hours and preferably 12 to 24 hours.
Grind the meat again using the smaller grinder blade. Stuff the ground bologna into 88-millimeter casing using a sausage stuffer. Tie off both sides and poke holes in the casing to release any trapped air.
Cold-smoke the bologna at or under 100 degrees F for 45 minutes to 1 hour. Cool completely in an ice water bath, about 30 minutes.
Wrap the bologna liberally in plastic wrap and then in aluminum foil. Cook in an immersion circulator at 155 degrees F for 2 hours (or place a water bath in a cool oven with the bologna fully submerged and cook until it reaches an internal temperature of 150 degrees F). Slice the bologna to your preferred thickness.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use. (Until now LOL)
Recipe courtesy of Gralehaus, Louisville, KY gralehaus.com
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offset smoker jack daniels homemade
For the record, I totally misspoke in calling JD bourbon. My bad! Sorry Kentucky!!! Cheers!
I was just coming to call you out on referring to Tennessee sour mash whiskey as bourbon but you corrected yourself. Very good video otherwise...now I want to make my own bologna
The truth is, I had actually planned on using bourbon. Didn't have enough (except for a very expensive bottle) so I changed up to JD... I was can't believe I said that! This wasn't my first stupid mistake and believe me, there will be more!!! LOL!
I actually have a bottle of Four Roses Single Barrel, but didn't want to use it on bologna! Now I wish I had!!! LOL! Cheers brother!
To be fair, it's not bourbon because they chose not to label it as bourbon. It does technically meet the regulatory definition of bourbon whiskey, so they could call it bourbon if they wanted to. Kentuckians might not appreciate it though.
Thanks, but it is Tennessee you have to apologize to, not Kentucky (smile) Tennessee Whiskey is NOT Bourbon. Not legally, not factually, no way. Jack Daniels is MELLOWED through sugar-maple charcoal for DAYS and that's what makes Tennessee Whiskey NOT Bourbon. Now you know. :) ALSO, this looks great and I can't wait to try it, but may I suggest in future you get the amazingly great wood chips made from Jack barrels that are available all over--they add even more wonderful Jack-ness and a lovely vanilla-oak smokey quality to anything you smoke (I do Tri-Tips with them and have even done a garlic-clove-studded boneless leg of lamb to perfection with them, too!)
You see , all the effort paid off
Bologna sandwich with just yellow mustard 😍
Perfect timing for this video. I have been studying on making my own bologna and meat spread.
Decades ago, a school friend said I made great sandwiches. If I remember correctly, he paid me for them. I recall having bologna sandwiches, when I was a kid, but not on that level. I'd like to see your attempt at making kielbasa. You're like the coolest teacher. The way you explain everything in deatail and you make it all interesting and fun. Cheers Greg!
Thank you Dwayne. I actually did a Kielbasa video about two years ago. I'd like to do one on this cooker though. Cheers!
I shall not watch another of your videos unless you bring enough for all of us to eat some with you. That looked amazing.
So it’ll cost me $10,000 to make bologna?🤷♂️
Actually, I have a Masterbuilt electric smoker that would likely do fine with this recipe - and it cost closer to $300.
Lol
Once you go homeground, you'll never go back. Or hungry 😌
Worth every penny!
That had to have been the best bologna & egg sandwich I've seen. Nicely done!
That looked fantastic, Greg! Please never take for granted your wonderful craft beer scene in SD. You're spoiled with weather and excellent brew. CHEERS!
This cook is totally fascinating! Wow!
Wow...been thinking about smoking sausages and such for a while and never thought of the ice. Great idea! I will have to give this a try.
Best bologna recipe ever Greg. Looks superb
This is mouth watering👍🏼👍🏼
Thank you thank you thank you for listing all of your ingredients great job I will do my best to duplicate it I’ve been wanting some homemade bologna for a long time thanks again 👍🏾👍🏾👍🏾👍🏾👍🏾👍🏾👍🏾
wow!! what a great video!! you are a true craftsman!! i learned a lot - thank you!!
Great video Greg. I live here in Louisville and I'll say the food scene here is crazy. The Gralehaus is amazing as are all our other great restaurants in the area. My wife and I try to eat at a new restaurant once a week.... There's just too many great places here.
I love bologna and would love to see a video of you doing a similar recipe and fully smoking it. If you have done one, I missed it. I'm also wondering if Wagyu could be substituted or if that would be a waste of great meat. You have inspired me to try several different things I never thought I was capable of doing at home. Thank you for posting great content!
WOW - This is a level 4 toys episode. Very impressed by the vacuum sealer and the sous vide temp probe. Spending that UA-cam money well!
Bolognee Sandmiches yum.
Dude that sandwich was so damn delicious and tasty looking! That was a process but OMG 😮 it was worth it!
Great video bud like always! would love to see more like it with different smoked sausage maybe. me and my dad make a smoke venison sausage with pork fat and it comes out killer!
Looks amazing 👍
Try saying “Ballistic BBQ Bourbon Bologna” 3 times really fast. Great video, it’s amazing how much work you put into your videos. I’ll probably never make bologna but I know I could just by following your directions.
LOL! You should see all of the outtakes of me trying to say, "sausage stuffer" fast. Cheers!
Awesome. You're a BEAST, with your craft. BTW... RESPECT THE CAN. Beer is always good
you can pick up mustard micros at Specialty on Hancock, I'm pretty sure. You should check out the microgreen room there.
I have followed you for years but have always wondered about the Kentucky connection recipes. Maybe it is just coincidence or maybe I missed the explanation somewhere. Love your videos guy! #BBN
Thanks, great video. What is the meat to fat ratio? It only says "beef top round" and no mention as to the fat ratio. Thanks again for the video.
Dang that's a bologna I could get into! Especially with more Jack and full smoke!
very interesting video I really like your smoker oven
respect.
Really like
New camera? Video quality is amazing. Great video as always
Watched you make bologna for 17 minutes just to hear you describe the first bite as “good” and transition hahahah.
Looks great mate.
It’s 1:30am and I just watched a guy make bologna for 20 min.
hello, I'm Italian, our bologna (the original) we make it with pork and steam it.
رائع جدا تسلم ايدك
Not a bologna fan, but this looks impressive.
I have no interest in making bologna but this video and channel is great.
Yessirree Bob, it is!
Hi Greg, can you recommend a good quality electric meat grinder for home use that won't break the bank?
Do rum ham next.
That may be even more out the box than my watermelon Chicken. Never seen that before
demented brain,,,, love it. :)
Well this is great info, if I had spent $10,000 on equipment. Of course then I would open a small kitchen. How can this help Joe Backyard?
After the first grind and refrigeration I noticed the meat changed color. Is that because of the dextrose or what?
You worked hard on that one. Glad I'm just a 30 minute drive from Gralehaus. Come visit us in person Greg and we will teach you how to pronounce lew-a-vul. Thanks for the vid.
LOL! I have a good buddy from "Lew-a-vul" who would agree with you there! Cheers Kevin!
Most outstanding but lots of equipment necessary to create deli meat!!!
Tho my buddies at deer camp would love a bourbon snack meat!!
Great. Now I have to go and buy a sausage machine.
That's some fancy spam!
im not a fan of bologna at all but that looks like an amazing sandwich
When is the next time going to be?
Does your bologna have a first name 😂...ok ok this vid was cool , especially when you finished the bologna on the grill flat top , Iam still not buying a sous vide 😬
LOL! Did you lay off of the thumbs down button? 12:06 Cheers Dan!
@@BallisticBBQ yes I did...👍👍👍👍 , great vid !!
LOL! Thanks brother!
It's Balistic Bologna
Dan Na yes it does. Lebanon. Central PA, PA Dutch thing
That looks really good! Too bad it's so much work. I'll probably just open a can of Spam! LOL
Spam fan here. I've yet to smoke spam. Would be good to try.
Dang, almost make a career in making that bologna!
👍👍👍. ✌️😋
Hi Greg, could you do a video tour of your backyard patio, the smokers, the grills you have, and lastly, what you like to use for all the different types of meat you cook? Thank you!
This is one "Dan" who has no intention of hitting the thumbs-down button. Matter of fact, I award your expertise as "Video-of-the-week", if not the entire friggin' year! Closest I'll ever get to something like this, is to just order it at a restaurant. Exceptional video, Greg!
This brings back memories of fried bologna sandwiches when I was a kid. Those bid ol' thick slabs call out for some grilling. Really nice video :)
An old cast iron skillet I remember my dad used to show me... lot of good old grease.
As a Kentuckian, I was really happy seeing you make a Kentucky bologna recipe.... until you used a Tennessee bourbon!
Haha jk, great stuff Greg! Always love your videos. Much love from KY
I was thinking the same thing,,,blasphemy...lol,,,cool stuff though Greg!
Tennessee Whisky
I really screwed that up, didn't I??? My bad brother and apologies to all the Great Kentuckians out there! Hope this faux pas doesn't make folks look past the three days of hard work I put into making this video. Cheers man!
And I will take full accountably for that error. I hate it when I do something stupid that draws the attention away from the good work I did.
hahaha, that made me laugh cabulous, thanks:)
Wow awesome Greg! That was a lengthy process but it appears to be well worth it. I love some poor man's round steak!
Awesome video Greg! I enjoyed watching the entire process! Very good tip adding ice into the chamber to keep your temps where they should be. Great final product!
Greg, i said it once and I'll say it again: you are the best channel on youtube. I wish I could show you pics, but I reverse seared a couple trip-tip and ribeye cuts perfectly per your instruction. You should try making knockwurst!
Great explainer, Greg! You know the old saying about not wanting to watch while industrial sausage is being made? Well, this ain't your Hormel bologna! It would be interesting to do a test of natural casing versus the synthetic casing you used here on the effectiveness of the smoke penetration. We really learn a lot from your well produced videos!
I have to second the mortadella recommendation. We found a local shop that brings it in from Italy and it is pretty good, but I would like more pistachio nuts and peppercorns than you can usually find.
Your in the USA, what happened to oz and cups ? Please have the courtesy to use the measurements "US Americans" were brought up and learn. Thank You.
As always an awesome recipe. If you could get it you should try Turkish Pul Biber to spice up the eggs - gives it a nice taste. Pul Biber is something you could use for many things (try it with Al Pastor or (Döner) Kebab too)
This looks AWESOME! I agree with you about smoking it for the whole cooking time! I think the flavor would be unbeatable
I love bologna, I've never made it but watched videos on it many times. I'm digging the added bourbon idea. That sandwich looked killer!!!
All that fucking fancy ass equipment and you don’t have a slicer?
The grinder was a little loud compared to the rest of your video, but otherwise nice.
I don’t even eat or like bologna , but watching it being made was fun and educational and confirmed that yep not for me lol
Great looking bologna Greg! Glad you clarified the whiskey/bourbon issue. I am sure that tasted better than any commercial brand. I would love to see how to make mortadella!
Try Woodford Reserve next time, and place the cheese between the bologna slices to pull the flavor out.
This is great. I enjoy making my own sausages and jerky but I haven’t tried bologna. Nice job
Great video. We grind our own meat as well and have never frozen our meat grinder parts.....which is brilliant. Very informative and love the different techniques taught. Looking forward to the next video! Keep crushin it.
Hi buddy, I won't lie. I had to eat bologna so much as a kid that I have a hate hate relationship with it now. BUT, this looks so good with the egg, smoked and fried with greens that it looks really dang good and I will be trying this! Thanks for sharing and I've gotten several compliments on the hat. I've made sure to tell everyone about your channel. Thank you again!!!
Glad you're digging the hat. Thanks for stopping by Rusty!
Hey Gregg, I just had to watch this video again. This is one if my all time favorite videos you've made.
I'm wanting to try making my own sausage and I remembered this video. Anywho, with the cooler season comming and it being easier too get lower temps on your awesome new Lone Star Grillz pit (and since you said to keep suggestions comming in your video) how about more sausage making videos? I'm thinking about making some summer sausage with some of that high temp cheese in it. They have kits from LEM, which you have to buy the cheese separate, but it comes with the spices and casings. Also they have some other great flavors like Italian, bratwurst, breakfast etc. So if you need some ideas...how about a sausage making, curing(if the sausage your making requires curing), smoking, cooking etc videos? I would think it would be a fun series AND then with the left overs you can freeze em, then in the summer you can bring them out and make some killer sausage sandwiches too! Sorry for the long message. Cheers to ya brother!
Good looking sandwich but i cann't shake the thought there needs to be something between the bologna slices. first thought was bacon, then i thought bacon jam under the the egg.
Thanks for the video, i'll buy some bologna and give it a try and then i will futz with it. Bacon/garlic sausage maybe a slice of salmai, Grrrr you are going to blow my food budget yet again.
Why make bologna when you can make mortadella, enjoyed watching the whole video though!
What is that? Sounds like it may have died at the deli.
It's real "bologna"
crazyjd64 sure, if you’ve never had real Bologna from its home town in Italy. Bologna my be seen as a “cheap lunch meat” but it’s complexity can be that of mortadella if done right.
OOO Man Greg that Bologna looks great! I love the curing and charcuterie stuff and Bologna is a great start. How about some ham or any of the cured meat with smoke. Another bacon would be good.
Awesome video Greg! That was a lot of steps but ya did s great job taking us through the process. At the end of the day a fried bologna sandwich is something that I think resonates with everyone and that one looked phenomenal. Well done bud.
I hadn’t realised that Bologna only took a lean-ish cut of beef but with no additional fat - since Bologna is technically sausage and so I had thought that it would then require a 80/20 ratio of lean to fat - at least!
Very, Very Nice Job on that Greg. Looks awesome! And that's no baloney! ---- -Someone had to say that.- :D
This looks awesome!
Greg, thanks for sharing how to make this. I have always loved adding bologna to my ramen as a poor college student so this brings back memories of days at Texas Tech. Now I know how to make it. Awesome!
@harsoo Shout out to you from LaTech!
This was simply amazing. I am loving your smoker. I'll get one when I grow up. Great job Greg and a fantastic video and recipe! [Phil]
Love this in depth process Greg! Do you think you could smoke in the end without the casing?
Add Bacon to it .
Your demented brain is genius. The effort and thought process of your videos are second to none. Damn, Greg. This looks killer
Greg, this is awesome! As a conasour of Bologna, I'd say you got it going on! 20 thumbs up!
Bro that looked absolutely delicious can't wait till you do the next one since you're going to do things a little different would love to know what the results are of it when you redo it
Hey 👋🏾 Greg that must have been a doozy setting up all that stuff up cameras, bologna mix, meat stuffer, meat grinder, smoker, sous vide 😅 but man it looks good! Makes me want to go to the store and get a 1/4lb of bologna and fry it up 😋. Keep up the good work and I’m sure for you it is a labor of love.
That looks so delicious Greg!! Always enjoying your videos and all you post for me to follow within your instructions!! Awesome..Your taste after and your review means alot!!
Oops, I didn't catch the mistake with JD, oh well. I'm a big fan of Bologna but I had no idea how much work went into making it. I miss the taste of the Bologna I used to eat as a child, I really don't think that Bologna is made the way it was made in the 60's. I really wanted to taste your JD Bologna.
Thanks for the video.
Jon
Great Vid mate! Cheers for the effort of that cook, that is a lot of effort without the av set up. Hats off!
Fantastic great job with the Sous Vide.
Wow....that looks great. 😁👍🏼
Oh wow, delicious looking sandwich 👍🏻
BUT the whole process and stuff you need ... oh my goodness... 😅
Thank you, Greg for putting so much work to this video 😎
way too much equipment for most of us
How long will it keep in the refrigerator
19:21 & 19:30 MMMMMMMMMMMMHHH
How do you not click with a title like this
Wow, looks really good! You should make this bologna & sell it thru mail order. I would definately buy it!