- Jan 6, 2011
- 26,255
- 4,705
OK -- Here it is. (I had said in my Bologna, Ribs, Beans and Stuffed Jalapenos thread, I Would Post Bologna separate)
5 lb. chubs of ground beef were on sale and I was wanting to make Beef Bologna So…….
Seasoning for 5 lbs. Bologna
5# Ground Beef
1 cup (8oz.) Ice water
7.5 tsp - TQ
½ TB - White Pepper
1 Tb - Paprika
½ TB - Nutmeg
½ tsp - Allspice
½ tsp - Onion Powder
1 tsp - Ground Coriander
1 cup (8 oz) - Powder Milk
FRIDAY:
I mixed the TQ (Tender Quick) thoroughly into the hamburger met and let rest in the fridge for about an hour, while I mixed the other ingredients and had another cup of coffee.
Removed the meat from Fridge, divided into 5 equal amounts .
Put first batch into processor and turned it on, add a little water to help it emulsify.
I did remaining batches the same.
Took remaining water (I had a ¼ cup left so I added another ¼ mixed in the dry ingredients to make a slurry.
Poured slurry over meat and mixed and mixed and mixed.
Then back in the fridge for a while. (I had another project going)
Got out my trusty stuffer, rubbed a little EVOO around the rubber seal, a Little on a paper towel and wiped the inside of the stuffer.
Soaked my Bologna casing for about an hour, (Nice and pliable)
Filled the stuffer and pumped the casing full.
Packed it down really buy taping it on the counter and twisting the open end.
Once tight I tied the open end and cut off excess casing.
Back in the fridge till tomorrows smoke.
SATURDAY:
6:00 AM Pulled Bologna out of Fridge to warm up before Smoking
7:00 AM smoker running at 120 ° put on the Bologna. I don’t have the headroom to hang vertical so I improvise and go horizontal.
Cooked an hour with no smoke.
8:30 AM bumped temp to 135 ° and added pecan
9:30 AM bumped again to 150 °
10:30 AM bumped again to 175 °
1:00 PM the IT was 155 ° to 160 °
Removed from smoker and put in water bath for about an hour.
Let cool a little more on the counter then in the fridge for tomorrows slicing.
SUNDAY:
A lot going on, but managed to get Bologna sliced and bagged around 5:00 PM
Here are the Pics
Everything out and ready to go
All seasoning (Except for the TQ) mixed and waiting
5 lbs ground beef with 7.5 tsp of TQ mixed in and refrigerated for about an hour.
In the Food processor adding a little water as needed
A couple of batches after the food processor
All finished with the food processor
Mixed remaining water plus about a 1/4 cup more with the dry ingredients to form
a slurry, Mixed, mixed, mixed untill completely mixed
Back into my container with a lid for a bit, till I am ready to stuff.
Close UP
Bologna casing soaking
And my trusty stuffer
Stuffer full, ready to go
5 lbs into the casing
Smoker warming up
Sorry no water bath or resting in the fridge pics But ready to slice
Looks good (Had to give it a taste test, Turned out just the way I like it.
Sliced up and ready for vacuum sealing
8 Packages for the freezer, a package and an end chunk in the fridge
Thanks for looking, This stuff is super easy to make
Gary
5 lb. chubs of ground beef were on sale and I was wanting to make Beef Bologna So…….
Seasoning for 5 lbs. Bologna
5# Ground Beef
1 cup (8oz.) Ice water
7.5 tsp - TQ
½ TB - White Pepper
1 Tb - Paprika
½ TB - Nutmeg
½ tsp - Allspice
½ tsp - Onion Powder
1 tsp - Ground Coriander
1 cup (8 oz) - Powder Milk
FRIDAY:
I mixed the TQ (Tender Quick) thoroughly into the hamburger met and let rest in the fridge for about an hour, while I mixed the other ingredients and had another cup of coffee.
Removed the meat from Fridge, divided into 5 equal amounts .
Put first batch into processor and turned it on, add a little water to help it emulsify.
I did remaining batches the same.
Took remaining water (I had a ¼ cup left so I added another ¼ mixed in the dry ingredients to make a slurry.
Poured slurry over meat and mixed and mixed and mixed.
Then back in the fridge for a while. (I had another project going)
Got out my trusty stuffer, rubbed a little EVOO around the rubber seal, a Little on a paper towel and wiped the inside of the stuffer.
Soaked my Bologna casing for about an hour, (Nice and pliable)
Filled the stuffer and pumped the casing full.
Packed it down really buy taping it on the counter and twisting the open end.
Once tight I tied the open end and cut off excess casing.
Back in the fridge till tomorrows smoke.
SATURDAY:
6:00 AM Pulled Bologna out of Fridge to warm up before Smoking
7:00 AM smoker running at 120 ° put on the Bologna. I don’t have the headroom to hang vertical so I improvise and go horizontal.
Cooked an hour with no smoke.
8:30 AM bumped temp to 135 ° and added pecan
9:30 AM bumped again to 150 °
10:30 AM bumped again to 175 °
1:00 PM the IT was 155 ° to 160 °
Removed from smoker and put in water bath for about an hour.
Let cool a little more on the counter then in the fridge for tomorrows slicing.
SUNDAY:
A lot going on, but managed to get Bologna sliced and bagged around 5:00 PM
Here are the Pics
Everything out and ready to go
All seasoning (Except for the TQ) mixed and waiting
5 lbs ground beef with 7.5 tsp of TQ mixed in and refrigerated for about an hour.
In the Food processor adding a little water as needed
A couple of batches after the food processor
All finished with the food processor
Mixed remaining water plus about a 1/4 cup more with the dry ingredients to form
a slurry, Mixed, mixed, mixed untill completely mixed
Back into my container with a lid for a bit, till I am ready to stuff.
Close UP
Bologna casing soaking
And my trusty stuffer
Stuffer full, ready to go
5 lbs into the casing
Smoker warming up
Sorry no water bath or resting in the fridge pics But ready to slice
Looks good (Had to give it a taste test, Turned out just the way I like it.
Sliced up and ready for vacuum sealing
8 Packages for the freezer, a package and an end chunk in the fridge
Thanks for looking, This stuff is super easy to make
Gary
