CAUSE OF BOLOGNA DRAWING WATER AND BEING SHORT GRAINED.
Query.—J. L. B. writes: “Will you kindly answer the following questions: First, What is the cause of bologna drawing water while being cooked? Second, What is the cause of short grain bologna?”
Ans.—We do not exactly understand your first question and cannot tell whether you mean that moisture draws out of the Bologna or whether water draws into the Bologna. As a rule, when the Bologna is cooked, especially in water that is too hot, it will shrink very much, become dry and crumble and break up. This effectually answers your second question also. The trouble you are experiencing is due to your method of making Bologna, which is not exactly right. In the first place good Bologna cannot be made without the use of a binder like our Bull-Meat-Brand Sausage Binder. A binder and absorbent of this kind causes the meat to hold together. It also makes the juices of the meat remain in the Bologna. When Bologna does not properly bind, it shrinks up and gets watery inside.
This is owing to the fact that the meat does not hold together properly and the water, instead of being absorbed right into the meat as it should be, gets between the small particles of meat and separates them. If you use our Bull-Meat-Brand Sausage Binder and follow the methods set forth in our book, “Secrets of Meat Curing and Sausage Making,” you will never have any trouble from your Bologna breaking up or getting crumbly or watery, as you call it.