MORE Bologna....

couger78 · Oct 1, 2012

I had a chance to make some more bologna this past weekend. Same recipe I've used in the past, but decided to make smaller chubs versus the larger 4"+ diameter chubs I've done before.

Ground up some pork butts and had some lean ground beef to use. The usual list of bologna ingredients:

Bolog_new_ingred_lg.jpg

couger78
Oct 1, 2012

After mixing all the ingredients, I re-ground (2nd grind) the batch through a FINE late (3.0) in order to achieve a smooth, fine texture in the final bologna. This will sit in the fridge overnight before I start the stuffing process....

Bolog_new_fine_lg.jpg

couger78
Oct 1, 2012

NEXT DAY: I used some summer sausage fibrous casings I picked up on my last trip to the Cabela's outside of Reno.

They hold about 3.3 lbs fully stuffed. Had just enough leftover to make a mini-chub ("chubbette"?

):

Bolog_new_stuffed_lg.jpg

couger78
Oct 1, 2012

I hung the chubs in kitchen & put the big floor fan on 'em to blowdry them before I hung them in the smoker.

After about an hour, I hung the dry chubs in the smoker. Using "Pitmaster Blend" pellets in the A-Maze-N smoker, I'll hang these for about 3 or more hours of heavy smoke before I finish them in the poacher.

Bolog_new_smoke1_lg.jpg

couger78
Oct 1, 2012

More to come.....

Kevin

smokinhusker · Oct 1, 2012

I love garlic bologna and can't find it here at all...might have to give this a try.

scarbelly · Oct 1, 2012

Man that looks good. That is going to be some tasty bologna

jkc64 · Oct 1, 2012

Looks good. Two questions for you. Do you hot smoke for the 3 hours or cold smoke and about how long does the poaching take?

John

couger78 · Oct 1, 2012

jkc64 said:
Looks good. Two questions for you. Do you hot smoke for the 3 hours or cold smoke and about how long does the poaching take?

John

John, this time I'll be cold-smoking these chubs for about 4 hours with heavy smoke. I anticipate that these chubs will take about an hour to reach 155° IT in a hot bath of 167°.

If I were to 'hot-smoke' (2-3 hours@ 140°), the poaching would only take about 20-25 minutes to hit the desired IT.

I wanted to see how the cold-smoking differs in imparting flavor versus my standard procedure.

Kevin

jkc64 · Oct 1, 2012

I look forward to hearing how this smoke turns out. I have a spare smoker that doesn't heat and was hoping to use it to cold smoke sausages and poach just didn't have any idea what the time frame was.

Thanks,

John

roller · Oct 1, 2012

Good job !

driedstick · Oct 1, 2012

Looks good Kev

venture · Oct 1, 2012

Looks good, Kevin.

Can't wait to see the final product!

Good luck and good smoking.

couger78 · Oct 1, 2012

So after 5-1/2 hours of cold-smoking, I pulled the hanging chubs.

Bolog_new_smoke6_lg.jpg

couger78
Oct 1, 2012

The chubs get plunked into a basin of hot water (167°). Temp probe inserted into one.

Bolog_new_poach1_lg.jpg

couger78
Oct 1, 2012

Top placed on the poacher. I'm keeping an eye on both the water temp (dial thermometer) and the IT of the chub (Maverick). I estimate it should take about 30 minutes or so to reach 155.°

Bolog_new_poach2_lg.jpg

couger78
Oct 1, 2012

After 35 minutes, I plunged the chubs into an ice bath for a quick cool....

Bolog_new_iceBath_lg.jpg

couger78
Oct 1, 2012

SLICED: I usually wait 24 hours or so before slicing—this gives the chub a chance to firm up and dry out a bit—but I gave in to temptation and sliced a few to sample. The texture came out nice and the flavor is very good! My son thought it was great fried up!

Kevin

Here's a few thick slices—still moist, but peeled & ready to go! A few days in the fridge & the chubs will continue to firm up nicely & absorb some of the evident moisture.

Bolog_new_slice_lg.jpg

couger78
Oct 1, 2012

diggingdogfarm · Oct 1, 2012

Looks great, Kevin!!!!!

~Martin

bmudd14474 · Oct 1, 2012

Looks great. I love that Cabela's. Do you get up there often?

sam3 · Oct 2, 2012

Fine job again Kevin.

dickstolz · Oct 2, 2012

I think the process you use is great. Might want to use garlic on another batch.

boykjo · Oct 2, 2012

kevin's the master at making some juicy looking sausages.....................looks great.....

mike johnson · Oct 2, 2012

I may have to look in to Cabela's for casings. Im lucky enough to have on 5 min. from my house.

P.S. I hope when I make some bologna it turns out as nice as that.

couger78 · Oct 2, 2012

bmudd14474 said:
Looks great. I love that Cabela's. Do you get up there often?

I take a trip up to Lake Tahoe with 'the guys' every 6 months or so & we always take the short drive over to the Cabela's near Reno.

It's like a playground for grown men......

Kevin

alelover · Oct 2, 2012

Great lookin Baloney.

daveomak · Oct 2, 2012

Kevin, morning.... Great looking bologna.... I like your recipes... Dave

bluebombersfan · Oct 2, 2012

That looks fantastic!! Did you find a difference in taste doing the cold smoke method? This looks like a must try!!! Would you be willing to share your recipe?

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