Homemade Chicken Bologna Made in a Ham Maker
A tender, garlicky chicken bologna pressed and gently poached in the ham maker for clean, deli-style slices.
Ingredients
| 2 lb | 905 g | ground chicken (or other meat of choice) |
| 100 ml | water | |
| 1.5 tsp | 7.5 ml | gelatin |
| 1.5 tsp | 7.5 ml | salt |
| 1 clove | garlic, minced | |
| — | spices of choice (onion, pepper, marjoram, parsley) |
Instructions
- In a bowl, combine the ground chicken with the salt, minced garlic and your chosen spices.
- Stir the gelatin into the water and add it to the meat. Knead thoroughly until the mixture is sticky and even, keeping everything well chilled.
- Pack the mixture tightly into the ham maker, pressing out any air pockets, and close the press with the springs engaged.
- Chill the packed ham maker in the fridge for 12–24 hours so the cure and gelatin set.
- Cook the ham maker in an 80–85 °C water bath until the core reaches about 70–75 °C.
- Shock-chill in cold water, then rest in the fridge overnight before unmoulding and slicing thin.