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First shot at making Bologna... - Page 2

post #21 of 29

Fannnnntastic!!! I noticed you said you were going to try pickled bologna .If you run across a recipe that calls for vinegar mixed into the meat I would be very careful or you will end up with a grainy, mushy product that is pretty much inedible.Wine , apple juice or vinegar breaks down the fat and lean in a negative way.Some authentic summer sausages call for wine or Brandy.It does change the meat structure but in those things it is intentional.I am not saying vinegar can not be used but I would be very skeptical. Good job on your Bologna!!!! John the german weisswurst Hartman

post #22 of 29

I fry the bologna with onions and pour scrambled eggs in and top it all off by melting mozzarella cheese on it. I get the bologna from Speers butcher shop here by Bangor. You should have an idea where Bangor is Sam. It's about 8 miles in from Portland, Pa.

post #23 of 29

Just curious does the Bologna get 72 hours to allow the cure to dissipate?  Looks great and I am going to have to give it  try!

post #24 of 29
Quote:
Originally Posted by alblancher View Post

Just curious does the Bologna get 72 hours to allow the cure to dissipate?  Looks great and I am going to have to give it  try!

On my last bologna job, I ground then mixed cure with water & salt into the meat & let it sit overnight (10-12 hours), which was sufficient to give the cure a good start. After adding the rest of the ingredients and then stuffed, the chub (s) were hung to dry for an hour to an hour & a half before 3 hours of smoke were applied. Then poached @165°. My main chub was larger in diameter than Sam's shown in this thread (plus a couple of smaller rings) so it took a longer time (2 hrs plus) to come up to the desired IT. Worth the wait! biggrin.gif

 

Give bologna a try! You'll be happy with the difference in both taste & texture from the store-bought stuff!

 

http://www.smokingmeatforums.com/t/115743/new-years-bologna-q-view-plus
 

 

post #25 of 29
Awesome! Where's the smell-o-vision???

Never had fried bologna with eggs, might have to give it a try!
post #26 of 29
Thread Starter 
Quote:
Originally Posted by 1beezer View Post

I fry the bologna with onions and pour scrambled eggs in and top it all off by melting mozzarella cheese on it. I get the bologna from Speers butcher shop here by Bangor. You should have an idea where Bangor is Sam. It's about 8 miles in from Portland, Pa.



Yup. I know where Bangor is, not that far away from me either.

 

post #27 of 29
Thread Starter 
Quote:
Originally Posted by weisswurst View Post

Fannnnntastic!!! I noticed you said you were going to try pickled bologna .If you run across a recipe that calls for vinegar mixed into the meat I would be very careful or you will end up with a grainy, mushy product that is pretty much inedible.Wine , apple juice or vinegar breaks down the fat and lean in a negative way.Some authentic summer sausages call for wine or Brandy.It does change the meat structure but in those things it is intentional.I am not saying vinegar can not be used but I would be very skeptical. Good job on your Bologna!!!! John the german weisswurst Hartman


No, I made the bologna already. I'm just going to make Pickled PA Hot Bologna. I can't buy this at the flea market in Marshalls Creek PA anymore, the guy that used to sell it isn't there. So I'm going to give it a shot myself.

I'll post the results when I do it. sausage.gif
 

 

post #28 of 29

Looks great!

 

I just did 10 lbs of rings last weekend, and I'm going to pickle half of it.

Please put up your pickling recipe if you have a chance.

 

I foound this recipe on the web, I'm going to try it this weekend:

Pickled Bologna (Hot)

2-3 Rings Bologna (can substitute decent hot dogs)
2 quarts vinegar
4 onions, sliced
6 cloves garlic, peeled
2 Tbsp. Crushed red pepper flakes
8 bay leaves
1/2 tsp. black peppercorns
1/2 tsp. whole allspice
1 jalapeno pepper, quartered and seeded

Cut bologna rings into 2 inch pieces.
Combine all the ingredients (except bologna) in a large pot and heat to boiling. Add bologna and return to boiling.
Remove from heat and allow to cool.
Put in gallon jar and refrigerate.
Try not to sample for 1 week.

 

 

I'm going to crank up the jalapenos x4 with half of it.

Oh, if you need supplies in Eastern PA, check out Ehco Hills just west of Topton in Fleetwood. They have a nice selection of stuff.

 

http://maps.google.com/maps/place?rls=com.microsoft:en-us&oe=UTF-8&startIndex=&startPage=1&um=1&ie=UTF-8&q=echo+hills+store&fb=1&gl=us&hq=echo+hills+store&hnear=0x89c43974f8c3030b:0x958a15d89a88cd43,Allentown,+PA+18102&cid=5359561843458962373


Edited by poopypuss - 3/30/12 at 6:06am
post #29 of 29
Thread Starter 
Quote:
Originally Posted by poopypuss View Post

Looks great!

 

I just did 10 lbs of rings last weekend, and I'm going to pickle half of it.

Please put up your pickling recipe if you have a chance.

 

Oh, if you need supplies in Eastern PA, check out Ehco Hills just west of Topton in Fleetwood. They have a nice selection of stuff.

 

http://maps.google.com/maps/place?rls=com.microsoft:en-us&oe=UTF-8&startIndex=&startPage=1&um=1&ie=UTF-8&q=echo+hills+store&fb=1&gl=us&hq=echo+hills+store&hnear=0x89c43974f8c3030b:0x958a15d89a88cd43,Allentown,+PA+18102&cid=5359561843458962373


Thanks for the info!

I'll post up the recipe right after make it in another thread.
 

 

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