First shot at making Bologna...

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.

sam3

Smoking Fanatic
Original poster
Jan 24, 2012
817
67
Byram Twp., New Jersey
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.
biggrin.gif


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'.
shocked.gif

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

And you're right—doesnt it smell great even in the mixing stage? 
drool.gif


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

Kevin
 
Looking good - cant wait to see the sliced version 
 
Can't say I've ever had this type of bologna before, but it looks delicious. What's the flavor/texture like?
 
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.
 
looks good here....... great job...............
icon14.gif


Joe
 
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

Hot Threads

Clicky