We used to eat fried bologna sandwiches all the time, but I guess we got away from it over time. Lately we keep saying that I need to make some bologna. So here we go. This is the recipe I used.
3 lbs. ground chuck Cook time: approx. 12 hours
2 lbs. ground pork butt
1 cup soy protein
1-2 cups ice water
1 tsp cure #1
3 oz Sausagemaker bologna seasoning
1 - 124mm x 24” red fibrous bologna casing
Run the meat thru the grinder with the big plate
Mix the meat well with the other ingredients
Run thru the grinder again with the small plate
Stuff & refrigerate overnight
Preheat smoker to 130-135 degrees
Hang bologna & heat with no smoke for 1/2 hour
Keep temp at 130-135 and apply smoke for 2-3 hours
Slowly keep increasing temp 10 degrees every hour to 175 with smoke
After 6 or 7 hours cut off smoke and continue to cook at 175 until 155 IT is reached
Then shower with cold water & refrigerate overnight
Slice with meat slicer the next day
I didn't take a bunch of photos of the preparation. It's pretty much the same for most sausages.
Here it is coming out of the smoker after 12 hours. IT 155.
After a cold shower & a night in the fridge, it's ready for the slicer.
Cut it in half for easier slicing.
Got a pile of bologna.
Bagged most of it up for the freezer, but had to leave some out for the bologna sandwiches.
On to the flat top, with the buns.
Then build a sandwich like I remember them, just lettuce & mayo. Simple but perfect.
Add a few homemade dills.
And of course an adult beverage. As you can see while I was taking photo's Judy's plate is already empty. I think she liked it!
This was the first time I have made bologna. It won't be the last. It's so much better than store bought.
So easy to make too. 5# in one casing. Hardly any cleanup on the slicer. Good stuff!!!
Thanks for looking guys!