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First try at Bologna (beef-pork-chicken) Q-View

post #1 of 6
Thread Starter 

I gave a shot at bologna for the first time and it came out pretty good. I started by grinding 6 lbs beef round roast, 2 lbs boston butt, & 2 lbs chicken thigh meat. I used LEM bologna seasoning & cure then a little LEM citric acid. I used 2 1/2 " casing. It went in the smoker at 120 deg for 1 hr without smoke - 150 deg with smoke for 2 hrs- another 2 hrs at 150 without smoke- bumped the temp to 180-190 deg for 4 hrs till the IT was 155.  Gave them an ice water bath for about 10 minutes then put in the fridge overnight. It came out pretty good.       IMG_20120505_173837.jpgIMG_20120505_175157.jpgIMG_20120506_095016.jpg

post #2 of 6

awesome! Bologna is great! Looks great all sliced up.

 

I have some Legg's recipe in the smoker as I type! 

 

Did you get fat accumulated on the outside of the bologna? I try to stay at or below 170 to prevent that from happening. 

post #3 of 6

Looks great Bobdog,  makes me want to give it a try!

post #4 of 6

Its missing something......................

 

cold beer.jpg

post #5 of 6

Good Work!!

post #6 of 6
Thread Starter 

No fat accumulation on the outside. 

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