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Sweet Bologna-N-Smoked Sausage

post #1 of 9
Thread Starter 

Yesterday after the cheese i mixed up some meat i had in the fridge. Vac sealing all of this for my Aug trip to Iowa.

 

I also had to find my backup camera because i dropped my Sony th_crybaby2.gif

 

Got 1.75 lb chub of sweet bologna. The casing is one my friend made from heavy duty cheese cloth.

DSC01698.JPG

 

 

Three smoked sausage rounds.

DSC01699.JPG

 

DSC01701.JPG

 

 

Ready for traveling.

DSC01702.JPG

post #2 of 9

Looks delicious!!

 

  Craig

post #3 of 9

You do great work, Nepas!

post #4 of 9

Looks Awesome Nepas, I have 4.5 pounds of 80/20 GB defrostin in the fridge for some Slim Jims on Sunday. cheers.gif

post #5 of 9
Thread Starter 
Quote:
Originally Posted by Keymaster View Post

Looks Awesome Nepas, I have 4.5 pounds of 80/20 GB defrostin in the fridge for some Slim Jims on Sunday. cheers.gif



Hey buddy.

 

Glad to see ya here on this forum to. Like the other forum there are lots of good members here and a wide range of smokers, grills, pits.

 

I am going to do some Elk sticks this week sometime.

post #6 of 9
Quote:
Originally Posted by nepas View Post





Hey buddy.

 

Glad to see ya here on this forum to. Like the other forum there are lots of good members here and a wide range of smokers, grills, pits.

 

I am going to do some Elk sticks this week sometime.


Thanks, The recipe I am using for Slim Jims I have all the ingrediants except Amesphos and citric acid which I plan on just leaving out, I think I remember you said you can use "Tang" for a citric acid substitute once, is that right?

MMMmmmm Elk sticks sound great!!
 

 

post #7 of 9

Another beaut, nice! icon14.gif

post #8 of 9
Quote:
Originally Posted by nepas View Post

Yesterday after the cheese i mixed up some meat i had in the fridge. Vac sealing all of this for my Aug trip to Iowa.

 

I also had to find my backup camera because i dropped my Sony th_crybaby2.gif

 

Got 1.75 lb chub of sweet bologna. The casing is one my friend made from heavy duty cheese cloth.

DSC01698.JPG

 

 

Three smoked sausage rounds.

DSC01699.JPG

 

DSC01701.JPG

 

 

Ready for traveling.

DSC01702.JPG



Wow, that stuff looks delicious and no doubt it is! Drool! (note to self: put bib on BEFORE opening a nepas post).

 

ShortEnd

 

 

 

post #9 of 9
Thread Starter 
Quote:
Originally Posted by Keymaster View Post




Thanks, The recipe I am using for Slim Jims I have all the ingrediants except Amesphos and citric acid which I plan on just leaving out, I think I remember you said you can use "Tang" for a citric acid substitute once, is that right?

MMMmmmm Elk sticks sound great!!
 

 




Aaron

 

The Amesphos will keep the Jims moist. The CA in regular powder form is very difficult to work with because it starts to work right away and can make the meat dry, turn white and crumbly. You have to know the exact amount to use. ECA is much easier or if you want some tang just use buttermilk in place of the water. I have that on the other forum.

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