Dayne's Craft Barbecue!

-Start by cubing the beef and fat separately. Chill both in the freezer until very cold but not frozen.

-Combine all spices in a bowl to create your seasoning blend.

-Grind the meat using the smallest die on your meat grinder. Do this for both the beef and fat separately. Return both to the freezer to chill again.

-Grind both the beef and fat a second time to achieve a finer texture.

-Transfer the ground beef to a stand mixer fitted with a paddle attachment. Add the seasoning blend and the ice-cold water.

-With the mixer running on low, gradually add the cold fat. Continue mixing until the mixture is emulsified and sticky.

-Add the milk powder and continue mixing on low until fully incorporated.

-Transfer the emulsified meat mixture to a bowl.

-Use a sausage stuffer to fill large bologna casings. Pack them tightly and twist to seal.

-Hang the stuffed bologna in the fridge and cure for 24 hours.

-Cold smoke the bologna for 4–5 hours using a smoke tube setup.

-Cook the smoked bologna by either smoking or sous vide at a general rule of 1 hour per inch of diameter, for about 4–5 hours.

-Once cooked, place in an ice bath to stop the cooking process. Then chill completely in the fridge.

-Slice the chilled bologna for sandwiches.

-Toast thick slices of Texas toast in butter until golden.

-In the same pan, sauté sliced onions in butter until soft and lightly caramelized.

-Fry slices of the homemade bologna until browned on both sides, then top with white American cheese and let it melt.

-Assemble the sandwich with toasted bread, sautéed onions, cheesy fried bologna, and a generous drizzle of the mustard sauce.

-Serve hot and enjoy!

Mustard Sauce

-In a saucepan, combine the brown sugar, mustard, and Worcestershire sauce. Simmer until the sugar is fully dissolved.

-Add apple cider vinegar, hot sauce, ketchup, black pepper, curry powder, garlic, onion, dry mustard, paprika, and cayenne. Stir well.

-Using an immersion blender, slowly blend in the oil until smooth and emulsified.

-Let the sauce cool, then store in the fridge.