Good looking rounds there Dan.
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Good looking rounds there Dan.
Yep ~ 2 below zero (Farenheit) at 9:00 this morning....
Looks like I can give it a cold smoke for a few hours in the Big Chief and then finish it in the oven, or just give it the liquid smoke treatment and do it in the oven....
What say y'all?
extremely impressed so far, dan! i will prepare a pictorial as soon as i can, but here are my notes from yesterday:
fry test patty was really, really good, nearly perfect, i'd say, with absolutely no need to adjust! tasted exactly like the really good bologna you can get, not the cheap stuff but the real thing. the beer substitution really put a good spin on it. thanks to my grinder, this was almost country-style coarse, maybe a little finer than that due to the mixing and binding method. it held together really good with no hint of crumbliness and no mushiness; just about right, considering it wasn't completely ground into paste ~
i then stuffed the mixture into nine 10-oz chubs of synthetic casing, then let them hang around for an hour or so before i smoked them. i had enough left over at the end to roll 4 "links" and fried them up for lunch for my son and me - outstanding!
my smoking process was a little unorthodox because i was using a non-adjustable big chief smoker in sub-zero temperatures; they got about 6 hours worth of hickory smoke (4 pans total), but no real temperature.
when i judged the smoke was good, i brought them in and finished them in the oven. oven temps were 170 degrees. following the recipe, i removed from heat at 155 internal. my instincts said to throw them in the ice bath at this point, but the instructions said to drop them into 180-degree water until they floated, so that's what i tried, since this was my first time and i didn't know what i was doing anyway - lol.
anyway, after 10 minutes of not floating, i decided it wasn't going to happen, so i removed them from the water and ice-bathed them for 10 minutes, then i gently wiped them dry and laid them on oven racks with the oven off and at room temperature in order to finish drying andso they could "bloom." after about 2.5 hours, i put them in the fridge overnight.
i will let the flavours etc. marry in there during today, then try one tonight before vacuum-sealing the rest and freezing them. first impressions are that i really think this recipe nails it. in fact, i'm going to see about getting some sort of natural 52-55mm casing that will fit my stuffer so i can make rings with this sometime.
if you want bologna, this is the stuff to try. i think a person can experiment with fat, grind and texture according to their preference, and it will be excellent no matter what - just stick to the flavour profile and spice ratios, and you will love it, i think
I think your hot water soak is to make the casing easier to peel off or otherwise it may stick, the water bath should not effect your smokey flavor, the casings should be completely dry to the touch to absorb smoke and color, and even then I think it will still absorb smoke flavor but not "color" well if the casings are wet,
but it sounds like you have a great sausage to enjoy, so what sausage are you making next????
definitely good stuff, and this will be made again for sure ~
future sausage projects:
kolbasa from slovakia (i've got a great-looking recipe that is actually slovak, where my wife's grandmother is from)
hungarian kolbalsz (another traditional family recipe)
spanish chorizo (checking with contacts in spain for a tried and true recipe)
after that, who knows?
alright, everyone ~ complete pictorial, with pix, for anyone who is interested. all you gotta do is click here:
After looking these rings over , if I were you i m not sure I would trust them. I would be more than willing to sample them , along with some good 10 year old Wisconsin cheese and Lowensenf German mustard. Some good german Bauer bread.If you care to send them , I wouldnt feel put upon. I am always willing to help a fellow ring bologna maker.It may take a while. I could be your official taster for these rings.A mans got to do what a mans got to do. Your rings look great and the texture looks very good . Deciding on a flavor that one likes is always difficult.A little more garlic . a little less pepper; smoke it a little longer? Thats part of the fun and learning process of SM. Congratulations on something homemade , done professionally! Weiss wurst.