Monkey Meat recipe is a delicious sandwich spread or dip with crackers!
- Carbohydrate 49.7288000237598 g
- Cholesterol 30.5760000258474 mg
- Fat 39.974400033204 g
- Fiber 6.49599988937378 g
- Protein 3.61040000089472 g
- Saturated Fat 5.85288000487125 g
- Serving Size 1 1 recipe (803g)
- Sodium 840.776000706828 mg
- Sugar 43.232800134386 g
- Trans Fat 2.13752000149119 g
- Calories 526 calories
Step-by-step
- In a food processor pulse the bologna several times until it becomes very finely chopped, place in a large bowl.
- Wipe out the food processor and add the dill pickles, pulse a few times until very finely chopped.
- Add the dill pickles to the bologna along with the mayo.
- Stir to combine, keep chilled and spread on butter crackers or in-between to pieces of bread for a delicious sandwich!
Pulse the bologna in the food processor in short, controlled bursts rather than running the motor continuously to prevent the meat from turning into a paste. Originating as a thrifty, Midwestern depression-era pantry staple, this cold-cut spread repurposes inexpensive ring or stick bologna into a high-yield condiment designed to stretch scarce kitchen resources. Achieving the proper consistency relies entirely on mechanical reduction without heat, preserving distinct particles of meat and pickle rather than emulsifying them into a uniform puree. Excess moisture from poorly drained pickles will break the mayonnaise emulsion and result in a watery mix, so press the pickles briefly on paper towels before processing. Store the finished mixture in a sealed glass container in the refrigerator for up to five days.
- Cut the stick bologna into uniform one-inch cubes before loading the food processor bowl to ensure even chopping without overburdening the motor blades.
- Wipe the processor bowl completely clean between processing the meat and the pickles to keep the flavors distinct and prevent premature moisture release.
- Use a standard spatula to scrape down the sides of the bowl between pulses to catch any large chunks of meat that escape the blade path.
- Add the mayonnaise one tablespoon at a time after combining the solids to control viscosity and avoid a greasy mouthfeel.
Traditional variations often incorporate hard-boiled eggs or sweet pickle relish depending on regional preferences found across the American heartland. Proper chilling for at least thirty minutes before serving allows the fats from the processed meat and mayonnaise to firm up adequately.
