or Connect
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Sausage › Red Barn Bologna
New Posts  All Forums:Forum Nav:

Red Barn Bologna

post #1 of 13
Thread Starter 

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.

 

 

 

I really like my TSM 30lb smoker.

 

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

 

 

 

 

 

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

 

 

 

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

 

 

 

 

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

 

 

 

 

 

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

 

 

Nice and cold and clean inside.

post #2 of 13

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

Richie

post #3 of 13
Thread Starter 
Quote:
Originally Posted by tropics View Post
 

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.

post #4 of 13

Rick Thanks

Richie

post #5 of 13

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

post #6 of 13
Great looking bologna Rick, and thanks for the heads up on the ice pack, I need to look into that.
post #7 of 13

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

post #8 of 13
Thread Starter 
Quote:
Originally Posted by driedstick View Post
 

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?

post #9 of 13

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

post #10 of 13
Thread Starter 
Quote:
Originally Posted by whistech View Post
 

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


Thanks

 

 

 

post #11 of 13

nice Rick..................:first:

post #12 of 13
Quote:
Originally Posted by nepas View Post
 


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

post #13 of 13

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

 

Points for making me hungry.

 

Disco

New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Sausage
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Sausage › Red Barn Bologna