BEEF BOLOGNA

Discussion in 'Beef' started by gary s, Aug 30, 2015.

  1. OK --  Here it is. (I had said in my Bologna, Ribs, Beans and Stuffed Jalapenos thread, I Would Post Bologna separate)

    5 lb. chubs of ground beef were on sale and I was wanting to make Beef Bologna So…….

    Seasoning for 5 lbs. Bologna

    5# Ground Beef

    1 cup (8oz.)  Ice water

    7.5 tsp - TQ

    ½ TB - White Pepper

    1 Tb - Paprika

    ½ TB  - Nutmeg

    ½ tsp - Allspice

    ½ tsp - Onion Powder

    1 tsp - Ground Coriander

    1 cup (8 oz) -  Powder Milk

    FRIDAY:

    I mixed the TQ (Tender Quick) thoroughly into the hamburger met and let rest in the fridge for about an hour, while I mixed the other ingredients and had another cup of coffee.   

    Removed the meat from Fridge,  divided into 5 equal amounts .

    Put first batch into processor and turned it on, add a little water to help it emulsify.

    I did remaining batches the same. 

    Took remaining water (I had a ¼ cup left so I added another ¼ mixed in the dry ingredients to make a slurry.

    Poured slurry over meat and mixed and mixed and mixed.

    Then back in the fridge for a while. (I had another project going)

    Got out my trusty stuffer, rubbed a little EVOO around the rubber seal, a Little on a paper towel and wiped the inside of the stuffer.

    Soaked my Bologna casing for about an hour, (Nice and pliable)

    Filled the stuffer and pumped the casing full.

    Packed it down really buy taping it on the counter and twisting the open end.

    Once tight I tied the open end and cut off excess casing.

    Back in the fridge till tomorrows smoke.

    SATURDAY:

    6:00 AM Pulled Bologna out of Fridge to warm up before Smoking

    7:00 AM smoker running at 120 ° put on the Bologna. I don’t have the    headroom to hang vertical so I improvise and go horizontal.

    Cooked an hour with no smoke.

    8:30 AM bumped temp to 135 ° and added pecan

    9:30 AM bumped again to 150 °

    10:30 AM bumped again to 175 °

    1:00 PM the IT was 155 ° to 160 °

    Removed from smoker and put in water bath for about an hour.

    Let cool a little more on the counter then in the fridge for tomorrows slicing.

    SUNDAY:

    A lot going on, but managed to get Bologna sliced and bagged around 5:00 PM

    Here are the Pics

    Everything out and ready to go


    All seasoning (Except for the TQ) mixed and waiting


    5 lbs ground beef with 7.5 tsp of TQ mixed in and refrigerated for about an hour.


    In the Food processor adding a little water as needed



    A couple of batches after the food processor


    All finished with the food processor


    Mixed remaining water plus about a 1/4 cup more with the dry ingredients to form

    a slurry, Mixed, mixed, mixed untill completely mixed


    Back into my container with a lid for a bit, till I am ready to stuff.


    Close UP


    Bologna casing soaking


    And my trusty stuffer



    Stuffer full, ready to go


    5 lbs into the casing



    Smoker warming up






    Sorry no water bath or resting in the fridge pics But ready to slice


    Looks good (Had to give it a taste test,  Turned out just the way I like it.



    Sliced up and ready for vacuum sealing



    8 Packages for the freezer, a package and an end chunk in the fridge


    Thanks for looking,  This stuff is super easy to make

    Gary
     
  2. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Thanks for the info in the post. I want to make this.

    What size casing is that?
     
  3. waterinholebrew

    waterinholebrew Smoking Guru OTBS Member SMF Premier Member

    Looks awesome Gary, this is on my to do list for sure ! Nice job ! Thumbs Up

    Also like Adam, wondering what size casing as it looks perfect size !
     
    Last edited: Aug 30, 2015
  4. A little over 4.5  got them from LEM 

    These fibrous casings are perfect for stuffing bologna and other larger sized sausages. The fiber in these casings run lengthwise so they can be stuffed tighter without breaking. Can be stuffed to 4.69" in diameter. Comes in a bundle of six.

    Gary
     
  5. Thanks Guys

    Gary
     
  6. I have to say, not because I made this, but this Bologna is hands down 10 times better than what you buy at the grocery store.

    The wheels are already spinning  next time Jalapeno bologna ??  maybe

    Gary
     
  7. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Looks great Gary, nice smoke!

    POINTS!!!!
     
  8. crankybuzzard

    crankybuzzard Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Yep yep! Been waiting for this one.

    Love the hang job and borrowing the recipe!

    :points:
     
  9. Thanks Guys

    Gary
     
  10. twoalpha

    twoalpha Smoking Fanatic

    Great post. Thanks for sharing.
     
  11. GaryHibbert

    GaryHibbert Smoking Guru OTBS Member ★ Lifetime Premier ★

    Great post Gary.  I've been waiting for this one.  Love bologna--fried, add mustard for a super sandwich.

    [​IMG]

    Gary
     
  12. Thanks Gary

    Gary
     
  13. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

    Nice bologna Gary............... At the moment you must be full of bologna...............[​IMG]

    Joe
     
  14. Thanks Joe,     Tha'ts not what my wife says I'm full of !!!!
     
    joe black likes this.
  15. mummel

    mummel Master of the Pit

    Gary you normally make good stuff but this is impressive.  Well done man.
     
  16. Lookin Good buddy!  On my list to try.  List is getting longer!  Keep Smokin!

    Danny
     
  17. mummel

    mummel Master of the Pit

    Gary what slicer is that?
     
  18. joe black

    joe black Master of the Pit OTBS Member

    Great looking texture and color, Gary. I may have to buy a stuffer. Have never made any sausage, bologna or any stuffed meat. Man, you're really raising the bar. I need to get busy. Joe :points:
     
  19. bearcarver

    bearcarver Smoking Guru OTBS Member

    Sorry I'm Late!

    That looks Awesome, Gary!![​IMG]

    Man--I'd be frying some of that up right now, if I could reach it !![​IMG]

    The texture looks like that exact mix would make Great Hot Dogs too!![​IMG]

    Outstanding Post, Gary!![​IMG]-----------------[​IMG]

    Bear
     
  20. Thanks Bear.  You can control the texture you want by the amount of water and time in the Food processor, I try not to use too much water Just watch it and add a little bit at a time till I'm happy

    Gary
     

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