Beef Bologna with Kalamata Olives
A juicy beef bologna dotted with briny sliced Kalamata olives, shaped and cooked in the ham maker.
⏱️ Prep: 15 min🍳 Cook: 120 min
Ingredients
| 2 lb | 905 g | ground beef |
| 2 tsp | 10 ml | salt |
| 2 tsp | 10 ml | gelatine |
| 1 tsp | 5 ml | honey |
| ½ tsp | 2.5 ml | ground black pepper |
| ½ cup | 120 ml | cold water |
| ¼ cup | 60 ml | sliced Kalamata olives |
Instructions
- Mix the salt, honey and black pepper into the ground beef together with the gelatine and cold water.
- Add the sliced Kalamata olives and mix everything together.
- Pack the mixture into the ham maker and close it properly.
- Refrigerate for 24-48 hours to cure.
- Stand the ham maker in a pot and pour in water so it reaches at least the same level as the meat, or higher.
- Cook for 1.5-2 hours at a water temperature of 185°F / 85°C.
- When the meat reaches an internal temperature of 170°F / 77°C, lift the ham maker out, cool it in cold water and refrigerate for a few hours or overnight.
- Pour hot water over the ham-maker chamber for a few seconds to release the bologna easily.
- Enjoy!