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  1. bologna in smoker.jpg

    bologna in smoker.jpg

    • ragnar
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    • Album: Big-ol' Beef/Pork Bologna - QVIEW!
  2. Big-ol' Beef/Pork Bologna - QVIEW!

    Big-ol' Beef/Pork Bologna - QVIEW!

    • ragnar
    • Album
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  3. ragnar

    Big-ol' Beef/Pork Bologna - QVIEW!

    A quick nod to SmokinAl back in this thread here: http://www.smokingmeatforums.com/t/243008/we-have-been-craving-fried-bologna-sandwiches-bologna-with-qview  for inspiring me to make my own big-ol' bologna. It HAD to happen. The Universe willed it, and so it was. Who am I to argue? First, I...
  4. bologna smoked.jpg

    bologna smoked.jpg

    • ragnar
    • Media item
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    • Album: Big-ol' Beef/Pork Bologna - QVIEW!
  5. 20160323_170756.jpg

    20160323_170756.jpg

    • ragnar
    • Media item
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    • Album: Big-ol' Beef/Pork Bologna - QVIEW!
  6. bologna stuffed.jpg

    bologna stuffed.jpg

    • ragnar
    • Media item
    • Comments: 0
    • Album: Big-ol' Beef/Pork Bologna - QVIEW!
  7. ragnar

    100% All Beef Bologna

    Lookin' good! Bonus for the olive loaf. Haven't had that stuff in years, man... years. Actually sounds pretty good, doubly so since it's not that mass-produced made from whatever junk but should actually be something with some flavor and substance. How's it all taste? You've got points from...
  8. ragnar

    Banger Recipe?

    I've used Rytek's recipe for fresh bangers before. They were pretty good, and along the lines of what I had when in England. Cut back the salt, otherwise good to go.
  9. ragnar

    Frankfurters - pork/beef - QVIEW

    Thanks, Disco! This batch isn't going to last long... as in I don't think I'll even need to vacuum seal and freeze any. Make some up! You'll be glad you did.
  10. ragnar

    Frankfurters - pork/beef - QVIEW

    Thanks a lot, guys! Appreciate the feedback and the points!   Thanks, Al! Appreciate the feedback and points! Had a couple of these for lunch today at work. Thought I might have to fight just to keep them. These dogs are huge. I barely could stuff down the second half of the second dog. On the...
  11. Frankfurters - pork/beef - QVIEW

    Frankfurters - pork/beef - QVIEW

    • ragnar
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  12. ragnar

    Frankfurters - pork/beef - QVIEW

    We wanted a good, high quality hot dog. Those "things" in the 10 pack at the grocery store just ain't cuttin' it, and not by a long stretch. While enjoying some of the Kielbasa we made a short while back, my father-in-law (who is now quite interested in the process of smoking, especially the...
  13. sliced hot dog.jpg

    sliced hot dog.jpg

    • ragnar
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    • Album: Frankfurters - pork/beef - QVIEW
  14. frankfurters.jpg

    frankfurters.jpg

    • ragnar
    • Media item
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    • Album: Frankfurters - pork/beef - QVIEW
  15. emulsified batter.jpg

    emulsified batter.jpg

    • ragnar
    • Media item
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    • Album: Frankfurters - pork/beef - QVIEW
  16. ragnar

    PWE Maple Sausages

    Disco, man, that you ran out isn't a bad thing - means it went to good use, and you were on it to fix the outage! It's all good! I'm definitely with you on the maple. Everything has to be maple, cinnamon, or bacon flavored all of a sudden, and it's not necessarily a good thing, 'cause it's SO...
  17. ragnar

    Mixing spices

    You can do either. Curing helps minimize the risk of any food poisoning if the meat is left in the danger zone for too long so that bacteria grow. It also changes the flavor slightly - and I prefer the cured flavor. If you cure, I'd suggest leaving the sausage in the fridge overnight to allow...
  18. ragnar

    Mixing spices

    Oof... just looked again at the recipe... 6 TABLESPOONS of fennel for 10 lbs of pork? Dude... that's a lot of fennel. If that's what you are going for, it's your party. Too much for me.
  19. ragnar

    Mixing spices

    Sounds like it will be good. You've got the fennel and the peppers, so the flavor should be in line with what you're looking for. The Paprika should add a nice color, too. Since you aren't curing it, you will definitely want to ensure everything stays cold while you work with it, and you either...
  20. ragnar

    Jalapeno cheddar snack sausage - qview

    Al, you jumped into territory I'd been contemplating, with the addition of Fermento other than in SS, which is the only place I've used it so far. Thumbs up, buddy! Looks like something I'll need to experiment with in the future. Considering using some ECA somewhere, too, to see how it works...
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