Adirondack Beef Bologna

Discussion in 'Sausage' started by pops6927, Jul 3, 2013.

  1. pops6927

    pops6927 Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    An old recipe for beef bologna (more of a sausage, but it's known as both):

    10 lbs. Chuck or leaner

    40 oz. water

    2½ tsp. Garlic Powder

    2½ tsp. Onion Powder

    25 g. sugar

    12 g. salt

    11 g. Cure #1

    Mix all ingredients with ground meat thoroughly, let sit overnight.

    Next day, mix again.

    Stuff into hog casings, tie into rings or ring length.

    Smoke at 225° - 250° until 160° is reached

    put in ice water bath until cooled under 100° or tepid.

    Refrigerate, then enjoy!


    Cooled and served... great with your favorite mustard and/or horseradish!


    Here's the spareribs I smoked also for tomorrow!  (had to test the one on the right...!)


    Have a Great 4th of July!
     
  2. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    OOOO! That looks like great bologna! 

    Disco
     
  3. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Looks great, like the local Ring Bologna...JJ
     
  4. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

    Looks good pops......... I'll have to try it... Need to order me some large hog naturals
     
  5. woodcutter

    woodcutter Master of the Pit OTBS Member

    Nice color on your bologna and ribs! I've never smoked sausage at that high of a temp before. Looks like it turns out very good. Hope you have a great 4th of July!

    [​IMG]
     
  6. pops6927

    pops6927 Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    You render out most all the fat, likewise the high water content to keep it moist; you can add a little phosphate to it if you like to retain moisture.  Have to have low fat, even if it means drier bologna.
     

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