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Beef, Pork, Elk, & Chicken -Trail Bologna- Q-View

post #1 of 13
Thread Starter 

I had 4 lbs beef round roast, 3 lbs boston butt, 1 1/2 chicen thigh meat, & 1 1/2 elk to make trail bologna.  I used LEM Backwoods seasoning & cure then added some green onion. I smoked it for 4 1/2 hrs @ 160 deg using apple & cherry wood. I then poached it till the IT was 160 then an ice water bath for a 15 minutes. This came out great.  IMG_20120616_193502.jpg IMG_20120616_170647.jpgIMG_20120616_182139.jpgIMG_20120617_053442.jpg

post #2 of 13
Awesome looking!!!
post #3 of 13

Looking great Bob.... Better start stockin up and bring some to the SELA...... drool.gif



post #4 of 13
Looks real good!


post #5 of 13

wow looks great.

post #6 of 13

That looks great!

post #7 of 13
Now that looks good icon14.gif
post #8 of 13

Looks great!

post #9 of 13

Really nice.


What type crackers and what are the dip sauces?

post #10 of 13

Bah Humbug

 Just kidding... it looks great!!!!I said Bah Humbug cause I will never get any.  Do you know where " trail" bologna got its name?Really nice job. !!! Weisswurst

post #11 of 13
Trail, ohio?
post #12 of 13

Trail ohio Yep weiss wurst

post #13 of 13

I love homemade sausage so please send me some.

Nicely done.icon14.gif

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