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First Trail Bologna w/ Q-View

post #1 of 18
Thread Starter 
Did this a couple weeks ago. Then I got sick, then the site crashed, so I'm just now getting around to posting it.

Made 5 pounds. I used a mixture of ground beef & pork. It was 3lb beef to 3lb pork.

Just putting in the smoker...

About 1/2 way done...

All finished up & ready to go!

Hanging to dry after the ice bath.

Sliced & ready to eat!

Thanks for viewing!!!!
post #2 of 18
That looks great!! fine did you grind the meat?
post #3 of 18
Thread Starter 
Since I'm using a grinder for stuffing, I use the medium plate. Not sure of the diameter.
post #4 of 18
They look pretty tastey NoMo. how long did they cook and at what temp?
Got any left?
post #5 of 18
Looks great! I'll bet by now, you're full of bolognabiggrin.gif.
post #6 of 18
Thread Starter 
If I remember right, I kept the temps between 140-170*. I think it took about 4-5 hours, but I've slept several times since then, so I really don't remember.
post #7 of 18
Very nice!!
post #8 of 18
Yum...great looking trail bologna! PDT_Armataz_01_37.gif
post #9 of 18
Looks great, do you have a recipe? Is it anything like you get at a supermarket? in other words do you use it for sandwiches with mustard or mayo or is it eaten hot like kielbasy? Also the recipe I have calls for fermento, does that mean it's tangy? Thank you in advance.
post #10 of 18
Thread Starter 
I used a trail bologna kit I bought from Gander Mountain.

Works great on sandwiches, crackers, or just sliced & eaten.
post #11 of 18
That looks awesome PDT_Armataz_01_37.gif
post #12 of 18
Nice looking sausage! Good looking texture to it. Fine Job!
post #13 of 18
That is some great looking sausage!
post #14 of 18
That looks great! I have a trail bologna mix that I need to use up. Might have to do that now.
post #15 of 18

Really nice job!
post #16 of 18
Nice job, bet it tasted great.
post #17 of 18
looks reallt moist and tender. good looking sausage. thats trail in my sig pic too.
post #18 of 18


that looks so good bet it is good on home made bread

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