Red Barn Bologna

Discussion in 'Sausage' started by nepas, Jan 29, 2016.

  1. nepas

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

    Got some of the Red Barn Bologna mix from Marty (good stuff)

    Did 2 chubs the old order Amish style in cloth un bleached muslin casings and 2 in normal fibrous.


    I really like my TSM 30lb smoker.

    From the top down. Using my adjustable AMAZN Tube smoker on the bottom, smokes great.


    Hung chubs at room temp 1.5 hours before smoker hanging. Started at 130* and final at 165*


    I like the old style rough texture of the cloth chubs.



    Dont know how many of you have seen this yet. Its a freeze wrap for your grinder.




    Works awesome and they fit most grinder sizes and from any maker. I think the box read from sizes #8 thru 42

    Here it is frozen in action on the Red Barn


    Nice and cold and clean inside.

     
    crazymoon, disco, driedstick and 2 others like this.
  2. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    Rick that looks great I was just thinking of making Bologna.How many times did you grind that thru the small plate

    Richie
     
  3. nepas

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

    This was 2x. The wrap worked great with thru both grinds.
     
  4. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    Rick Thanks

    Richie
     
  5. smokinal

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

    Hey Rick,

    The bologna looks fantastic!

    I love that cold wrap, I have to get one.

    I grind twice a lot of times & by the second grind the grinder is warm.

    I don't do a lot of sausage at once, mostly 5 lb batches.

    It would work perfect for me.

    Thanks for sharing 

    Al
     
  6. danmcg

    danmcg Master of the Pit OTBS Member SMF Premier Member

    Great looking bologna Rick, and thanks for the heads up on the ice pack, I need to look into that.
     
  7. driedstick

    driedstick Smoking Guru OTBS Member SMF Premier Member

    Rick,, snausages look great,, so on the wrap did you still freeze grinder head?? and use the wrap to keep it colder longer?? or just wrap,,, thats a good idea will have to look into that 

    points 

    DS
     
  8. nepas

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

    Hi DS

    I dont freeze my grinder parts, never liked it. However the wrap is freakin awesome and kept the neck very cold for bout 53 mins. My friend from PA brought the wrap down to FL for me. Have y'all seen them on the Cabelas site yet?
     
  9. whistech

    whistech Smoking Fanatic SMF Premier Member

    Nepas, that bologna looks delicious!     I am anxiously awaiting a sliced picture.
     
  10. nepas

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

    Thanks


     
    boykjo likes this.
  11. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

    nice Rick..................[​IMG]
     
  12. driedstick

    driedstick Smoking Guru OTBS Member SMF Premier Member

  13. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    You make the best sausage. This looks marvelous, Nepas.

    Points for making me hungry.

    Disco
     

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