Bologna & Salami Smoke
I started to do two post
But decided to roll them both together
Got out my Chuckie's cut up and ground. I had 10.5 lbs total so 1/2 for Salami and
1/2 for Bologna. Seasoned up the Salami for the first go round.
Re-seasoned the salami and started running the Bologna meat through the food
processor, seasoned, Stuffed Bologna and Salami into casings then everything back in the fridge.
8:30 AM - Removed Bologna and Salami from fridge
9:45 AM – Fired up my Smoker
10:15 AM – Put on the Bologna and Salami
( No smoke just Heat) Started at 110° I’ll let it creep up to about 120° -125° and let it go for about an hour before adding pecan.
12:30 PM – added a split of Pecan
3:00 PM – added another split checked IT - 132°
4:00 PM – Salami Ready IT is at 158° Pulled and placed in water bath. Bologna is at 130°
7:20 PM – Finally IT is 156° Pulled and in water bath.
9 hours and 5 min. on the Bologna, I had plenty of time today and just went low and slow at the very end I kicked it up to 185° Stayed about 165° most of the day.
Everything is in the fridge and resting. Probably slice tomorrow or the next day.
Here is the recipe for #5
1. Add 5 lbs lean hamburger
2. Add 3.3/4 tsp Morton's tender quick
3. Add 2 1/2 tsp garlic salt
4 .Add 2 1/2 tsp ground pepper
5. Add1/2 tsp cayenne pepper
6. Add1 tsp liquid smoke
7. Add1/2 oz or 14g cultured buttermilk
8. Add1 tsp black peppercorns
9. 1 tsp mustard seed
Mix all ingredients 1-9 and set in fridge for 24 hrs. Add steps 2 through 9 into the meat again and mix. let sit in fridge for another 24 hrs. fill into fibrous non edible casings and smoke til internal temp reaches 155 degrees...
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
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.
Seasoning for the Salami
Seasoning for the Bologna
Grinding up the Chuck Roast
Salami getting ready to be seasoned for the second time
Ground Meat waiting patiently for the food processor
I add just enough water to make a smooth emulsification
All done ready to add seasoning
Added some water to the seasoning to make a slurry
All mixed up
Ready to Stuff
Bologna stuffed and ready
Getting set up for the Salami
One down, one to go
Had to put some clothes on them
And back in the fridge till tomorrow
Smoking time !! This just ain't right Horizontal !!!
This was a while after I add a pecan split
A fey hours at 140º - 145º
Rest of the day at 170º - 175º
Here a peak just a couple hours in
Salami all finished up Ready for a bath
Bologna still going
Finally ready, That's what I get for starting and stopping on my stuffing
Air pockets Should have spent more time packing it tight, Oh well !
After the Bologna had a bath everying back in the fridge for tomorrows slicing.
Salami First up to be sliced
Close up I had to sneak a couple of pieces Mmmmm !
Casings peel right off
14 bags of Salami
Bologna's turn Air Pockets are evident when I started slicing
10 bags reg slices, 1 bag thick cut and one end
Thanks for looking This will stock me up for a while
Edited by gary s - 1/27/16 at 4:05pm