This is the second Handmade Bologna Mortadella what do I do in first try I had some problems that resulted in a product with a not very good emulsion, with a brittle and not very smooth texture. Despite the frustration of obtaining a product well below expectations, there were lessons. I recommend you watch the first attempt so you don't make the same mistakes. In addition to reading the introduction in which I quickly describe some of the bologna bologna of controlled origin and national products.
This time I followed the recipe to the letter. Bologna mortadella from the book Charcuterie – The Craft of Salting, Smoking and Curing, I just eliminated the mace (nutmeg coating), which is a very difficult ingredient to find in Brazil, and the pistachio. I added a few drops of carmine and beetroot dye to achieve a more eye-catching color similar to national products.
Below is the recipe and the step-by-step preparation process, I hope you like it as these experiments were a lot of work! 😛
Ingredients
- 450 pork shank
- 30 ml of white wine
- 3 grams of garlic
- 20 grams of salt
- 3 grams of curing salt 1 (6.25% of nitrite and 93.75% of salt)
- 335 grams of rigid pork fat
- 280 grams of crushed ice
- 4 grams of ground white pepper
- 1 gram of ground nutmeg
- 2 grams of toasted and ground coriander seeds
- 0.5 grams of bay leaf powder
- 70 grams of powdered milk
- 120 grams of rigid pork fat in small cubes
- 4 drops of carmine and beetroot dye.
References
450 ham = 37%
335g of incorporated fat = 27.5%
120g of Fat in cubes = 9.9%
310g of Ice and wine =25.5
Total mass weight 1215g = 100%
20g of salt = 1.64%
3g of curing salt = 0.24%
70g of powdered milk = 5.76%
Preparation of Bologna Mortadella
The 335 grams of pork fat will be incorporated into the emulsion, while the 120 grams cut into cubes are separated and well refrigerated as they will be used at the end so that they remain as pieces in the middle of the mortadella.
1) Remove the leather and separate the fat. Part of the fat can be used in the emulsion and the other part cut into cubes to add at the end. If necessary, purchase a piece of pork belly or chin and use it as an additional source of fat.
2) Clean, separate the fat, remove the leather, cut the meat into cubes and mix well with the salt and curing salt. Leave in the refrigerator for 48 hours to solubilize the protein and cure it.
3) Separately grind the meat and the fat that will be incorporated using the fine disc and refrigerate again. Leave some in the freezer so that it is almost at freezing point. This helps keep the dough cold longer while processing.
4) Place the ground meat and all seasonings, except powdered milk, in the food processor and process for about 5 minutes or until the dough reaches 5ºC. Add crushed ice periodically to keep it cold. Add the chopped fat (to be incorporated into the dough) and continue processing until the dough reaches 8ºC. Add the powdered milk and process until the dough reaches between 12ºC and a maximum of 14ºC.
In the video below there is a demonstration of the extraction of fat from meat and leather and the beginning of processing (in the video I made sausage, but the process is the same).
5) Transfer the dough to a well-chilled container and mix in the cubed fat.
6) Embed in a bovine bottom, bovine bladder or other artificial casing between 80mm and 120mm. I recommend close to 80mm to facilitate handling and speed up cooking. Tie the ends tightly as cooking will puff up the dough. In this case I used fibrous casing, which is very resistant.
7) Cook the mortadella in hot water at 75ºC until the internal temperature reaches 65ºC. 40 minutes to an hour.
8) Remove from cooking and cool immediately in a cold water bath.
Final considerations
This time the emulsion was good! The flavor was already good in the previous version, so with the texture fix it became a much better product! I believe that Brazilian mortadella is stronger than this recipe, spicier and with some spices like cloves and cinnamon. So you still need to adjust the seasonings to make it more similar to the generally strong taste of national mortadella. But, in any case, it was an excellent product. It was a difficult experience, but worth learning a lot. For those who like challenges, this is a great base recipe to add your special touch.
English 
Português do Brasil
Good recipe!!!
But I have a question: which is the best food processor that is most efficient for this task?
Do you have any information about the brand and power of the processor?
Cutter > food processor > colloidal mill. The food processor is the easiest to purchase and use for small productions, the more powerful (watts), the better. Another very important point is to always keep the blade very sharp.
Goodnight. I saw in a video on the internet that you can ripen smoked mortadella. Do you know if it's true? I was wondering if it was possible to dry black pudding, I also saw it in some videos from Spain. Thank you for posting so many cool things on the site
Congratulations on your dedication and for sharing your knowledge, first of all. I would like to know if the measurements and processes would be the same for making beef?
To make it and get the smoked taste, smoking would be the last step….. after cooking or before
Instead of cooking in water, you can smoke it until the internal temperature of the mortadella reaches 65ºC.
Good morning, I couldn't quite understand how to measure the internal temperature of the meat, since it is in water. Could you help with this?
You need to insert a skewer-type thermometer into the product to measure the internal temperature.
Hi friend, I'm just starting out in charcuterie, so excuse my ignorance, but wouldn't this recipe fit, like the one with cooked ham (which I made and it was a hit here at home), the antioxidant and the yield mix? with the yield mix being indicated as providing “consistency, sliceability and juiciness”. And if you do use it, at what stage of the process would you recommend it?
Hi Luiz. Yes, that's correct, the yield mix is a great product for mortadella. The yield mix will assist with emulsion, consistency and yield by retaining moisture. Use when adding other condiments and additives, during processing. I'm glad the ham was approved! A big hug!!
Hello Eduardo, can carmine and beetroot dye be replaced with annatto in mortadella? How much to use? If it's beetroot, what is it? Cooking water.. pasta..? grateful. abs
I'll test it and let you know the result. If you are a fan of mortadella I suggest looking for leberkase or German meatloaf, it has a similar taste but is made in the oven
Hi Carlos. Coincidentally, I have a leberkaese recipe that I intend to test in the next few days. If it turns out well, I plan to post the recipe and video. There is a manufacturer in Santa Catarina making very good Leberkaese (they call it meat bread), it's Eurofrig. If you have the opportunity, it's worth trying. Hugs!
Love your explanation! I've been following you since today on your YouTube channel. I'll try your recipe soon. Greetings from Argentina!
I loved!
Good morning.
Is it possible to make it in a blender?
Thanks.
I've never tested it, but I believe that the blender will heat the dough too much and it will be difficult to process all the dough evenly. It will be difficult to get all the meat to circulate through the blades.
That's why you have to add crushed ice
Good afternoon!
I haven't tried it yet, but the meat/fat ratio is completely different when you compare Mortadella Bologna Artesanal 2 with Mortadella Bologna Artesanal.
Was the proportion of 2 good?
Grateful
Yes, one of the successes was in the fat proportion. The proportion of mortadella 2 was good, much better than the first attempt in the Mortadela Bologna Artesanal post.
Thank you, sir!
Hello friend, my good explanatory video. thanks for your contribution. but…. What liquid did you put at the end of the video? Is it some liquid to preserve, is it agar agar? Please let me know if I'm going to use your recipe for a craft venture.
Have reading in Spanish – https://www.youtube.com/watch?v=nWlNZxejuP8
Hello friend. I have been watching your videos frequently and am preparing myself to follow your recipes. But in this video I was a little lost. Would I have to watch video 1 to complete the process? I'm very afraid of just following what is written without seeing how it is being done in practice.
Fernando, follow the video https://www.youtube.com/watch?v=nWlNZxejuP8
How do I measure internal temperature? or is it calculated?
It is calculated based on the immersion time.
What is the relationship? Is there a post saying about it?
As I used a 120 mm casing I had to leave it in the water for twice as long, I checked the internal temperature with a meat thermometer
Hi Ed. Perfect, the thicker the product the longer it will take to cook!