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Bologna HELP!!!

post #1 of 4
Thread Starter 

Bologna issue

OK so I’ve now made two batches of bologna and the taste is great so I’m satisfied with the recipe and taste.

Liquid is my issue.  I mix my batch adding water as instructed.  The mix is easily squeezed through your fingers that I’d call a heavy paste consistency. Then I stuff the mix into my casings – red fibrous bologna casings.  I tie one end, pack pretty well and tie the other end.  The casings had been soaked in water for 30 minutes. 

I then lay the stuffed casings under a fan to dry.  I wipe them off.  They seem dry to the touch.  It’s about 30 minutes from when I stuffed them.

So I go to the smoker with them starting about 150°F.  I smoke for about an hour then raise the temp to 200°F and leave them until the internal temp of 155 is reached.  I remove them from the smoker.

The product I get from the smoker is still a nice looking chub – but its bologna surrounded by it’s juices.  When I pierced the chub to get the temp I basically get running water that drains out, then the casing is loose on the bologna.

What am I doing wrong?????  Should I be piercing the casing before smoking??  Before the drying process???  Should the drying process allow the liquid to leave the bologna before smoking?  Maybe I haven't mixed enough or let the chubs sit to combine ingredients?

Help!!

post #2 of 4
Cooking too hot.

Start at 120 with no smoke for 2 hours, then add smoke and go to 130. Each half hour after that, bump the temp up 10 degrees. Do this until you get to a pit temp of 170. Stay at 170 until your IT is 152-155.
post #3 of 4
Quote:
Originally Posted by CrankyBuzzard View Post

Cooking too hot.

Start at 120 with no smoke for 2 hours, then add smoke and go to 130. Each half hour after that, bump the temp up 10 degrees. Do this until you get to a pit temp of 170. Stay at 170 until your IT is 152-155.

yeahthat.gif 

 

DS 

post #4 of 4
Also I would poke little holes in the casings like you would for summer sausage.
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