Search results for query: bologna

Didn’t get any pics of mixing the meat up or stuffing, but I added a little extra garlic and a little extra mustard seed. Flavor is really good. The only issue is that the casings which are not edible kind of stuck to the product hopefully a night in the reefer Will make them easier to take off.

95lb of venison for a coworkers buddy… while I had my equipment out decided to have another go at doctors sausage on the champion juicer…. Smoked and finished in water bath turned out excellent…. Only major issue I came across was the cheese on the hotdogs oxidized and gave a greenish color...

Been a while since I’ve done a run been super busy… will add more cut shot tomrw… my usual recipe…. But this time I added lhp dry to the venison and gave it a whirl…fermented went crazy fast got to 4.4 ph in under 24 hrs (in oven w light on and periodically added heat to maintain 100F + ) so...

Simple smoked poor man’s meal on the Egg.

Doing a couple racks of ribs and a small chub of Bologna on the drum today.

Did an injected yard bird, pork tenderloins, and a small chub of cracker Bologna on the drum. Been a busy game day. Just before and after had a lot going on in between.

Bout ready come and get it 😊

My annual runs, I’ve done multiple batches now but always forget pictures so got some last night !

Seeing my old post come up I decided to make a 3lb chub. Getting the meat ground up. My mix will have ECA in it so will mix tomorrow, stuff and smoke. First grind med plate. Second fine plate. No cover back in fridge until tomorrow. Got my mix ready for the morning.

...was crumbly. Never let the smokehouse get over 175 either. Anyone using pig fat and would NFDM help bind it better, or something else? I got a bunch of ground deer and was hoping to not buy half as much ground beef to make bologna and snack sticks. A different fat or binders or another process?

.... The rest got deboned and ground up . I did 2 - 2 pound chubs and 1 1/2 pounds of bulk sweet Italian . One chub started with Owens German bologna , and the other was AC Leggs 114 summer sausage . Bologna got 1 lb. of ground bacon and extra white pepper . The Leggs got extra seasoning...

22# went down today. Smoke tomorrow. About 15# of 4.5” bologna and the rest in small hot dogs. The farce out of the Champion juicer. The logs and a few of the dogs. Smoke pics tomorrow.

Here in Bourbon country we can get smaller 2.5 lb chubs. Use the W sauce and Gospel. Into †he pellet smoker 225* for 3 hours.

After loosing power a couple weeks ago due to Helene, I figured I better cook up what I had thawed before Milton makes an appearance . Everything hit with some honey hog..... More later..................

I have a lot of ground beef (probably about 80/20) so I'd like to make some bologna. I may mix some ground sausage with it if that's suggested. I don't currently have any ground venison. I'd mainly use for snacking with cubed cheese but would possibly slice for sandwiches too. Does anybody...

Well, since there is only 2 of us , I am cooking a 14lb brisket(Costco), 3 racks of St Louis ribs(Costco). 2 racks of 5 bone chuck short ribs (Rowes) , a 2.5 lb chub of Bologna( Rowes) and a couple of beef sausages for snacks while it's all cooking. Brisket on @4:30 am........ More later.....

...down several paths from basic bulk breakfast sausage to kielbasa to hotdogs to other stuffed sausages. Something I'd been wanting to try was bologna because I just wanted to, but more importantly is that I have a grandgirl who loves it and I wanted to give her a superior product. So I...

Well folks I did it. I made a bologna (Owens German Bologna) with a muffuletta olive salad mix in it!!! The flavor is fantastic BUT I ended up with fat out and I'm not sure why but I have some ideas. No matter what, it's still very usable, edible, and the flavor is amazing. Pics first and...

Few questions for anyone that's attempted Lebanon bologna or any suggestions and i think through my process. Side Note : i will be purchasing Marianski book on fermented sausages to gain more knowledge. BUT in the meantime I'm just looking at stuff that doesn't require a curing chamber. 2...