First shot at making Bologna...

Discussion in 'Sausage' started by sam3, Mar 19, 2012.

  1. sam3

    sam3 Smoking Fanatic

    All this talk of PA Bologna lately sparked an interest. Some of these will be made into Pickled Hot Bologna. That will be another thread. [​IMG]

    I bought #1 X 27" fiberous casings and planned on making "rings". Soon after I had the first one stuffed, I realized......it ain't bendin'. [​IMG]
    So I went with plan B.

    Here's how it went.

    5 lbs of ground poke and 5 lbs 90/10 GB with spices. This is another one of Kevin's recipe's, I'll list the ingredients later.


    I mixed all the meat with the cure and salt and let it rest for an hour or so in the refrig.


    I mixed all the ingredients real well by hand and then into the grinder through a fine plate.


    The smell was incredible!

    Here they are finished and hanging to dry a bit while I get the smoker ready.


    I'm hitting these with apple wood for 2 hours.


    I let these dry in the smoker at 130 degree for an hour and fifteen minutes, then started my smoke cycle. I pulled them about an hour after the last smoke cycle.
    Jacuzzi time!


    I kept the water between 162-165 degrees and let the bologna get to an IT of 155.
    And then into the Ice bath to 110 degrees.



    Blooming. These smell sooooo good!



    It was late, so they went into the frig. No money shot nor did I even try a piece. I was beat.
    From what some of you guys say here, it's best to let them sit in the refrig for a day or two before vac sealing. So that's the plan.

    More pics to come.

    Thanks for looking.
     
  2. africanmeat

    africanmeat Master of the Pit OTBS Member

    Man they look amazing let us know how they taste 
     
  3. sam3

    sam3 Smoking Fanatic

  4. couger78

    couger78 Smoking Fanatic

    Sam, You Bologna-makin' machine! Those look great!

    And you're right—doesnt it smell great even in the mixing stage? [​IMG]

    I see plenty of fried sandwiches in your future, my friend!

    Kevin
     
  5. thoseguys26

    thoseguys26 Master of the Pit

    I have to try this one of these days. Thanks for sharing. Can't wait to see some sliced up pictures!!
     
  6. slownlow

    slownlow Smoking Fanatic

  7. danmcg

    danmcg Master of the Pit OTBS Member SMF Premier Member

  8. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member



    Joe
     
  9. scarbelly

    scarbelly Smoking Guru OTBS Member

    Looking good - cant wait to see the sliced version 
     
  10. zzerru

    zzerru Meat Mopper

    Can't say I've ever had this type of bologna before, but it looks delicious. What's the flavor/texture like?
     
  11. rdknb

    rdknb Master of the Pit OTBS Member SMF Premier Member

    They do look very good.  Looking forward to the sliced shot
     
  12. nepas

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

    [​IMG]
     
  13. gersus

    gersus Smoking Fanatic

    Love the smell of bologna!!! Nice job, I bet it'll taste great!
     
  14. sam3

    sam3 Smoking Fanatic

    Out of the casing after resting in the refrig for 24 hours.



    Money shot.




    I need a better camera.....

    But this is a keeper! The flavor is perfect and will make nice pickled Hot Bologna in the near furture!
    Thanks again for all your input too. I know what to use now for making rings.
     
  15. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

    looks good here....... great job...............[​IMG]

    Joe
     
  16. sam3

    sam3 Smoking Fanatic

    Thanks Joe. I see fried bologna, egg and cheese sammiches on Saturday morning. [​IMG]
     
  17. nepas

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

    Yuppers

    Looks great and now i'm hungry.

    Sam

    [​IMG]
     
  18. couger78

    couger78 Smoking Fanatic

    Now we're talkin'!!

    Nice job, Sam!

    Kevin
     
  19. Been busy, missed this one. They look great. Put this on the list.
     

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