GARY'S BOLOGNA & SALAMI SMOKE

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gary s

Gone but not forgotten. RIP
Original poster
OTBS Member
Jan 6, 2011
26,255
4,704
Bologna & Salami Smoke
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I started to do two post
But decided to roll them both together
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Day 1:

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.

Day 2:

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.

Day 3: 

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.

SALAMI

Here is the recipe for #5

Steps

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


Close up



Added some water to the seasoning to make a slurry


All mixed up



Ready to Stuff



Partially Stuffed


Bologna stuffed and ready


Getting set up for the Salami


One down, one to go


Twins !!!!



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

Gary
 
Last edited:
Where do I sign up for delivery!!! Dang it man that looks great and great way to stay busy busy busy!! I love the salami!! 
points.gif


A full smoker is a happy smoker - Stay happy 

DS
 
 
Thanks DS  and for the point,  I think you are on the mailing list

Gary
 
  • Like
Reactions: joe black
Looks Awesome, as usual, Gary!!!
drool.gif


Mighty Tasty!!!
drool.gif
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points.gif


And Bears Love that Stuff too!!!
icon14.gif


Bear
 
Wow, Gary! The Mrs. has been asking if I could make Salami and I've been looking into it. You've just given me a 1,2,3 how to! Thank you, Thank you!
What size and type casings? [emoji]128527[/emoji]
Dan

:points:
 
That all really looks awesome. I don't understand all of the words that you used about the recipe. I think Cindy and I had one of those smooth emulsifications for a couple of days one time. I like really good bologna, but I'm sure I've never had any like yours.

Thanks for the tutorial and the great pics, Joe :points:
 
Wow. Looks awesome and recipes to go with it.

Gonna try these.


POINTS
 
Wow, Gary! The Mrs. has been asking if I could make Salami and I've been looking into it. You've just given me a 1,2,3 how to! Thank you, Thank you!
What size and type casings? [emoji]128527[/emoji]
Dan

points.gif
Red Jumbo about 4 3/4 in  and 2.5 in. mahogany  
 
  • Like
Reactions: mowin
Great looking sausages Gary. The bologna looks great even with the air pockets. I've never been able to remove them all from mine either.
 
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