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Pennsylvania Dutch Bologna
>>>It goes with my original Luhr Jenson little chief from 1976 (which i still have)<<< that's pretty awesome - those 'chiefs really will last a lifetime, if a person takes care of them - kind of like the story of the sausage bowl, above ~ i know i plan on keeping mine around as long as i can...- tasunkawitko
- Post #8
- Forum: Sausage
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Pennsylvania Dutch Bologna
Good morning, guys - and thanks for the very kind words. I am really pleased with the way this one turned out, and am glad that I am able to share it with anyone who might be thinking about giving it a try. This sausage really has an old-timey aroma and taste to it, and for some reason this...- tasunkawitko
- Post #6
- Forum: Sausage
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Ring Bologna in beef rounds
alright, everyone ~ complete pictorial, with pix, for anyone who is interested. all you gotta do is click here: http://www.smokingmeatforums.com/t/130719/pennsylvania-dutch-bologna enjoy! ron- tasunkawitko
- Post #32
- Forum: Sausage
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Ring Bologna in beef rounds
ok - last round of notes. this one is in the books and i have to say it is definitely a success. last night we were able to break another one open and get a good look (and some pictures). colour was a beautiful pink, exactly like it should be, with flecks of fat and spices in it. the meats were...- tasunkawitko
- Post #31
- Forum: Sausage
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Ring Bologna in beef rounds
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...- tasunkawitko
- Post #30
- Forum: Sausage
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Ring Bologna in beef rounds
we had a power outage last ngiht, so while sitting around in the dark, what else was there to do but crack one of these open and see what the finished product is like? i didn't get any pictures due to the circumstances, but here are some notes: were there any issues with case sticking to the...- tasunkawitko
- Post #28
- Forum: Sausage
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Ring Bologna in beef rounds
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...- tasunkawitko
- Post #27
- Forum: Sausage
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Ring Bologna in beef rounds
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?- tasunkawitko
- Post #23
- Forum: Sausage
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Ring Bologna in beef rounds
I'm actually in the middle of trying this one right now, and things seem to be going well. This is my first ever "official" attempt at a real sausage of any kind ~ I took photos and will prepare a complete pictorial, but here are some notes: I used three pounds of very-well-trimmed ground deer...- tasunkawitko
- Post #18
- Forum: Sausage
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Native American Frybread
BC - glad you liked it! Farmer - it's easy as can be, might as well give it a shot!- tasunkawitko
- Post #23
- Forum: Breads
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A Great Man Has Passed Away
....and here, until just a minute ago, I thought my day was a bad one.....I had already lost one significant friend a few days ago, and now this. My own problems seem pretty unimportant right now. As has already been said, Gary was truly one of the good guys, here and also in real life. He was...- tasunkawitko
- Post #58
- Forum: For New Members
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Greek Sparerib Barbecue
hey, everyone ~ please accept my sincere thanks for the kind words, and i am glad that it is sparking some discussion on trying a few new things. wenrdog - i think that cavender's is an outstanding seasoning - use it all the time and it sounds like you made great use of it here! that tzatziki...- tasunkawitko
- Post #22
- Forum: Pork
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Greek Sparerib Barbecue
gary, thank you, my friend - it's a good one! funkyboy - the potato is just to run the probe through so that i can get the pit temperatures - sometimes my youngest son eats them afterward, but they seem a little weird to me! lol- tasunkawitko
- Post #14
- Forum: Pork
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Greek Sparerib Barbecue
Good morning everyone, and please forgive me for neglecting this thread! I'll try to get the replies covered here: Thomas, Roller, Mossy, Red and Husker: Thanks for the kind words, this truly is a very delicious way to go about a nice barbecue experience that is familiar in all "operational"...- tasunkawitko
- Post #10
- Forum: Pork
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