they look great, did you eat them at room temp or chilled, I have found that make s big difference in flavors in many things.

for the emulsion for the bologna, maybe work it through a food processor a few times.

The texture was more the concern then the taste.  The food processor is about the only choice to duplicate the buffalo chopper.  I will grind with my 3mm plate, which is pretty small, hopefully getting the meat and fat close.  I have used a technique where you freeze water in a large sheet cake pan so that it is very thin and add it as you are emulsifying!