Botched Bologna with DanView

Discussion in 'Sausage' started by solaryellow, Dec 21, 2011.

  1. solaryellow

    solaryellow Limited Mod Group Lead

    So I got a little envious of Dan and his awesome looking bologna and decided to make some myself. Following Dan's advice in chat I used Len Poli's recipe with a couple slight tweaks. We did this the same day we did the dry cured stuff and with everything going on I missed a step. Let's see if you can figure out what step it was that I missed.

    So anyway, about to mix the seasoning in with the beef and pork mixture:

    [​IMG]

    Getting mixed up.

    [​IMG]

    From there it was stuffed into a 4" fibrous casing waiting for smoke. I decided to wait a few days so I could put it and the Lebanon Bologna into the smoker together. I hit it with 8 hours of cold smoke using hickory and cherry in the plywood smoker before finishing it in the oven. After the ice bath and blooming it went back into one of the garage fridges. First thing I did when I got home from work tonight was pull it out and cut off a slice. That is when I discovered the step I had missed. The flavor is excellent though!

    [​IMG]

    [​IMG]

    I can definitely see why Dan uses this same recipe for hot dogs. I plan to make some more in the future.

    And now for DanView.

    [​IMG]
     
    Last edited: Dec 21, 2011
  2. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    Either:  you forgot to mail me a slice or forgot the cure....   everything else looks perfect... Dave 
     
  3. danmcg

    danmcg Master of the Pit OTBS Member SMF Premier Member

    LOL you nailed it there Joel [​IMG]
     
    Last edited: Dec 21, 2011
  4. solaryellow

    solaryellow Limited Mod Group Lead


    I did forget to send you a slice Dave but that wasn't the step I missed. And I did not miss adding cure. [​IMG]



    [​IMG] I have been chuckling to myself about posting DanView for the past few days. I tried to explain it to the Mrs. when she asked what was so funny. I got that "You're an idiot." look in return.
     
  5. fpnmf

    fpnmf Smoking Guru OTBS Member

    Fl
    Looks like you missed the emulsification part..

    Just a guess tho..

    Looks tasty anyway.

    Dans hot dog recipe looks like a winner.

      Craig
     
  6. solaryellow

    solaryellow Limited Mod Group Lead


    Bingo! I did miss the emulsification step. The texture is a little off for those who might consider themselves bologna afficionados but the flavor is very much there.
     
  7. fpnmf

    fpnmf Smoking Guru OTBS Member

    Fl
    What did I win???

        Craig
     
  8. solaryellow

    solaryellow Limited Mod Group Lead


    I can bring some with to Jerry's as a prize in April. lol
     
  9. couger78

    couger78 Smoking Fanatic

    Whether you missed the emulsification step or not, it does look good! [​IMG]

    I've decided in the future to no longer use a food processor to emulsify the meats I'm using for franks, fine-ground wurst & the like, but instead doing a second ultra-fine grind (3.0mm) after I've mixed the initial ingredients & had them rest for a while. Much easier, no additional liquid to add, less mess= less clean-up, and I've been quite happy with the results= smooth, even texure.

    Bologna is next on the list!

    —Kevin
     
     
    Last edited: Dec 21, 2011
  10. fpnmf

    fpnmf Smoking Guru OTBS Member

    Fl
    Where did you find the ultra fine plate??

      Craig
     
  11. venture

    venture Smoking Guru OTBS Member

    Emulsified is tough to do and a lot of work.  I am still working on it, but haven't found the easy way with limited equipment.

    Hard to tell from your pic but it looks close?  I have gotten close.  Flavor fine, texture a little off.  Even our less than perfect attempts can be pretty darn good stuff.

    Good job.

    Good luck and good smoking.
     
  12. I think it looks awesome, I recently made weiners and I was think of skipping emulsification on the next go round...

    A while back I found a stick of Hebrew National bologna on sale where I get alot of the meat  cuts I use, so I bought it and when I started slicing it I was surprised to see that it was NOT emulsified, and it looked exactly like your picture
     
  13. roller

    roller Smoking Guru SMF Premier Member

    Looks good to me...
     
  14. couger78

    couger78 Smoking Fanatic

    Craig

    A #12 3mm (1/8) plate is what I use & it does a great job. several online places carry 'em— like LEm, MeatProcessingProductss, etc. both stainless & carbon steel

    —Kevin

    [​IMG]
     
     
  15. pops6927

    pops6927 Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    I usually grind 3 or 4 times through the fine plate and it makes it fine enough to enjoy but not as mushy as emulsification; Try to get away from the baby blob they call hot dogs today!  
     
    Last edited: Dec 21, 2011
  16. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    This is where a hobart buffalo chopper comes in handy if ya have a spare $1,700 sitting around.

    Looks good
     
  17. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    [​IMG]

    I think it looks great to me Joel. Now you nailed the Dan-view part.
     
  18. solaryellow

    solaryellow Limited Mod Group Lead

    Thanks for the compliments guys! Had to go check and make sure it still tasted good. [​IMG]

    [​IMG]

    Turns out that yes it is still good.
     
  19. johnnie walker

    johnnie walker Smoking Fanatic

    Dang, that looks like some mighty fine bologna to me. [​IMG]
     
  20. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    That's some great looking bologna!

                                [​IMG]
     

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