Bologna Chubs

BGKYSmoker

Nepas OTBS #242

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• Dec 5, 2012

• #1

Mixed, stuffed 3 lbs of 80/20 for some bologna. Im getting rusty cuz these larger casings was kicking my @$$

aslb.JPG

• BGKYSmoker
• Dec 5, 2012

aslb22.JPG

• BGKYSmoker
• Dec 5, 2012

Using up some of my AC Leggs. This is their Bologna #125. I added some brown sugar to the mix.

BBL

 

jrod62

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• Dec 5, 2012

• #2

Nice Thumbs Up
We made some few months ago and loved it.
Going to make more to give away for christmas.

 

diggingdogfarm

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Jun 23, 2011

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• Dec 5, 2012

• #3

Bologna!!!! MMMmmmmm!!!


~Martin

 

bluebombersfan

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• Dec 5, 2012

• #4

Never tried homemade bologna,  Really am curious how it tastes after seeing alot or recent threads!!  Looks great as always Nepas!

 

couger78

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May 3, 2011

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• Dec 5, 2012

• #5

BlueBombersfan said:

Never tried homemade bologna...

Click to expand...

Highly recommended! 

Kevin

 

rexlan

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Apr 26, 2012

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• Dec 5, 2012

• #6

Rick do you use the 80/20 straight from the store or do you grind it again?

 

BGKYSmoker

Nepas OTBS #242

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• Dec 5, 2012

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rexlan said:

Rick do you use the 80/20 straight from the store or do you grind it again?

Click to expand...

I used store bought this time with a beef fat cut in that i ground frozen

 

BGKYSmoker

Nepas OTBS #242

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• Dec 5, 2012

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Got the bologna done finally. I did use some of the liquid citric acid. Next time i will use a whole drop. Taste  and texture is like fermented sweet lebnun. I added the liquid CA to the water so it would not start to work as soon as i added to the meat. Fat cut in

Sorry for the crappy pics, my knifes are pretty dull

asbol47.JPG

• BGKYSmoker
• Dec 5, 2012

asbol46.JPG

• BGKYSmoker
• Dec 5, 2012

aslbol44.JPG

• BGKYSmoker
• Dec 5, 2012

Will get some better shots after a few days in the fridge.

 

bluebombersfan

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Wow that looks great!! 

 

driedstick

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• Dec 5, 2012

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That does look good.

 

BGKYSmoker

Nepas OTBS #242

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• Dec 6, 2012

• #11

Better shot with a sharp knife.

Next time more brown sugar and CA
 

sbologna.JPG

• BGKYSmoker
• Dec 6, 2012

 

diggingdogfarm

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• Dec 6, 2012

• #12

Looks perfect!!!!!


~Martin

 

BGKYSmoker

Nepas OTBS #242

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• Dec 6, 2012

• #13

DiggingDogFarm said:

Looks perfect!!!!!
~Martin

Click to expand...

Thanks Martin

Was a pain grinding the frozen fat, then i could not find my larger bologna tube so i had to make due with a 1.5" tube so i didnt get air pockets. I need a helper

 

s2k9k

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Sep 8, 2011

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• Dec 6, 2012

• #14

nepas said:

Thanks Martin

Was a pain grinding the frozen fat, then i could not find my larger bologna tube so i had to make due with a 1.5" tube so i didnt get air pockets. I need a helper

Click to expand...

Are you taking applications?

 

woodcutter

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• Dec 6, 2012

• #15

Very nice!
 

 

bluebombersfan

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• Dec 6, 2012

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Looks great!  Looks like it is pretty firm?  So curious at the taste?!?!?  Usually I have some kind of idea this one I am blank

 

roller

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• Dec 6, 2012

• #17

It sure looks better than store bought....

 

thoseguys26

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• Dec 7, 2012

• #18

It does look like you had perfect distribution on fat vs meat. I can understand the extra addition of BS but what's the extra CA going to achieve?

Looks like  a salami and looks pretty awesome.

 

BGKYSmoker

Nepas OTBS #242

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• Dec 7, 2012

• #19

thoseguys26 said:

It does look like you had perfect distribution on fat vs meat. I can understand the extra addition of BS but what's the extra CA going to achieve?

Looks like  a salami and looks pretty awesome.

Click to expand...

Little more CA will give it a tad more tang. I used the liquid in the water, might have diluted it some.

 

smokinhusker

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Oct 20, 2010

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• Dec 7, 2012

• #20

Wow that looks better than the lebanon bologna I used to buy in PA. Gotta make some of this!