Red Barn Bologna

BGKYSmoker · Jan 29, 2016

Got some of the Red Barn Bologna mix from Marty (good stuff)

Did 2 chubs the old order Amish style in cloth un bleached muslin casings and 2 in normal fibrous.

rbbchubs.jpg

BGKYSmoker
Jan 29, 2016

I really like my TSM 30lb smoker.

From the top down. Using my adjustable AMAZN Tube smoker on the bottom, smokes great.

chubhang.jpg

BGKYSmoker
Jan 29, 2016

Hung chubs at room temp 1.5 hours before smoker hanging. Started at 130* and final at 165*

chubhang3.jpg

BGKYSmoker
Jan 29, 2016

I like the old style rough texture of the cloth chubs.

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BGKYSmoker
Jan 29, 2016

rbol5.jpg

BGKYSmoker
Jan 29, 2016

Dont know how many of you have seen this yet. Its a freeze wrap for your grinder.

gfw.jpg

BGKYSmoker
Jan 29, 2016

gfw1.jpg

BGKYSmoker
Jan 29, 2016

gfw3.jpg

BGKYSmoker
Jan 29, 2016

Works awesome and they fit most grinder sizes and from any maker. I think the box read from sizes #8 thru 42

Here it is frozen in action on the Red Barn

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BGKYSmoker
Jan 29, 2016

Nice and cold and clean inside.

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BGKYSmoker
Jan 29, 2016

tropics · Jan 29, 2016

Rick that looks great I was just thinking of making Bologna.How many times did you grind that thru the small plate

Richie

BGKYSmoker · Jan 30, 2016

tropics said:
Rick that looks great I was just thinking of making Bologna.How many times did you grind that thru the small plate

Richie

This was 2x. The wrap worked great with thru both grinds.

tropics · Jan 30, 2016

Rick Thanks

Richie

SmokinAl · Jan 30, 2016

Hey Rick,

The bologna looks fantastic!

I love that cold wrap, I have to get one.

I grind twice a lot of times & by the second grind the grinder is warm.

I don't do a lot of sausage at once, mostly 5 lb batches.

It would work perfect for me.

Thanks for sharing

Al

DanMcG · Jan 30, 2016

Great looking bologna Rick, and thanks for the heads up on the ice pack, I need to look into that.

driedstick · Jan 31, 2016

Rick,, snausages look great,, so on the wrap did you still freeze grinder head?? and use the wrap to keep it colder longer?? or just wrap,,, thats a good idea will have to look into that

points

DS

BGKYSmoker · Jan 31, 2016

driedstick said:
Rick,, snausages look great,, so on the wrap did you still freeze grinder head?? and use the wrap to keep it colder longer?? or just wrap,,, thats a good idea will have to look into that

points

DS

Hi DS

I dont freeze my grinder parts, never liked it. However the wrap is freakin awesome and kept the neck very cold for bout 53 mins. My friend from PA brought the wrap down to FL for me. Have y'all seen them on the Cabelas site yet?

whistech · Jan 31, 2016

Nepas, that bologna looks delicious! I am anxiously awaiting a sliced picture.

BGKYSmoker · Feb 1, 2016

whistech said:
Nepas, that bologna looks delicious! I am anxiously awaiting a sliced picture.

Thanks

rbbb8.jpg

BGKYSmoker
Feb 1, 2016

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BGKYSmoker
Feb 1, 2016

boykjo · Feb 1, 2016

nice Rick..................

driedstick · Feb 1, 2016

nepas said:
Hi DS

I dont freeze my grinder parts, never liked it. However the wrap is freakin awesome and kept the neck very cold for bout 53 mins. My friend from PA brought the wrap down to FL for me. Have y'all seen them on the Cabelas site yet?

Man them looks great - just checked it out and they are on there

http://www.cabelas.com/product/cabela-s-reg-commercial-grade-grinder-cool-tek-reg-pack/2201915.uts

DS

disco · Feb 2, 2016

You make the best sausage. This looks marvelous, Nepas.

Points for making me hungry.

Disco

Red Barn Bologna

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