• Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.

10-pounds of Homemade Bologna

couger78

Smoking Fanatic
650
168
Joined May 3, 2011
Well, that cook/smoke was much longer than anticipated!
After bringing the chub in the smoker to a desired temp of 135°F, I transferred it to my large turkey poacher to finish the cook. Lo & behold...the chub was too big for the poacher! :emoji_confounded:
Oh well, back into the smoker went 'Goliath the Bologna.'
Kicked the smoker temp upwards to 170°F to finish. The big chub finally reached the desired IT (internal temp) of 154°F at...1:00 in the morning—some 13.5 hours in the smoker!
Next, into the ice bath and then wipe down, and then hang in the fridge overnight.

Today, I broke out the heavy, dense bologna log and began slices pieces off one end...
Color looks good; densely colored outer skin (smokey!), uniform texture—slightly coarser than the store-bought emulsified bologna. Texture reminds one of cotto salami or Lebanon bologna. For a smoother, more 'emulsified' velvety bologna texture, I would recommend the food processor approach (small batches at a time with plenty of ice). A few air pockets (holes), which are not totally unexpected, but overall, a very even texture.
first_bologna_slices.jpg


Taste? I'm very pleased with the flavor: Cold, sliced—sweet, smokey, meaty—hint of spice. Reminiscent of a well-made beef frankfurter. FAR and away better mouth-feel than grocery store bolognas.
2nd_bologna_slices.jpg


Fried? MMmmm-mmmm! Tasty! As much as I like a good cold bologna sandwich, frying up this bologna is really where its at! Not greasy; yet salty & sweet with a bit of char. Pass the mustard!
fried_bologna_slices.jpg


Thanks for viewing, guys!
I hope you found this thread at the very least, informative, and maybe it gave some the desire to use the recipe listed here and make a batch for themselves. Just remember, the bigger the chub, the longer the cook time required!

Kevin
 
Last edited:

Sowsage

Master of the Pit
1,178
1,010
Joined Oct 18, 2017
Man I could really go for a fried bologna sandwich with mustard right now! What a long haul on the cook but looks like it was well worth it! Awesome end product!
 

ChuxPick

Fire Starter
44
27
Joined Oct 11, 2017
MMMMmmmMMM! Pictures are worth a thousand words. After I have finished salivating, I need to add this to my immediate list to make. The local market has butts on special for 3 days this week for $.97 per pound, what's the I hear? Opportunity knocking!!
 

chopsaw

Smoking Guru
OTBS Member
SMF Premier Member
★ Lifetime Premier ★
5,797
2,510
Joined Dec 14, 2013
That's just awesome . Looks so good , and great thread .
 

pc farmer

Epic Pitmaster
Staff member
Moderator
OTBS Member
★ Lifetime Premier ★
14,193
3,156
Joined Feb 17, 2013
That looks great. Well done and I need to try the recipe.
 

DanMcG

Smoking Guru
OTBS Member
SMF Premier Member
5,068
828
Joined Feb 3, 2009
I transferred it to my large turkey poacher to finish the cook. Lo & behold...the chub was too big for the poacher! :emoji_confounded:
I laughed out loud at this remembering when I did that for the first (and last) time.
Thanks for the recipe Kevin, I'll definitely give this a try.
 
Last edited:

pushok2018

Smoking Fanatic
SMF Premier Member
760
281
Joined Oct 12, 2017
Beautiful bologna! Air packets? Not really... You just cannot avoid having them in this kind of sausage. Especially when you emulsify meat. Nice job!
 

PoppinSmoke

Newbie
20
9
Joined Oct 25, 2019
What a great thread, thanks for putting in all the effort. Amazing what some do around here as well as taking the time and effort to share with the rest of us. Again very well done and thanks
 

Bearcarver

SMF Hall of Fame Pitmaster
OTBS Member
SMF Premier Member
Group Lead
35,669
8,925
Joined Sep 12, 2009
Beautiful Job, Kevin!! As always!
Nice Job!
Like.

Bear
 

SFLsmkr1

Legendary Pitmaster
Staff member
Moderator
OTBS Member
★ Lifetime Premier ★
Group Lead
9,143
1,934
Joined Dec 25, 2010
Man that looks good and welcome back.
 

HalfSmoked

Smoking Guru
OTBS Member
SMF Premier Member
Group Lead
7,122
1,694
Joined Jun 11, 2015
Awesome finish and as the others have said a great step by step post.

Warren
 

couger78

Smoking Fanatic
650
168
Joined May 3, 2011
I was asked the difference if one were to use a food processor (instead of a 3mm fine plate) to achieve a finer, more emulsified bologna texture. There IS a difference in overall texture, appearance and 'feel.' Aside from having or not having a 3mm plate, personal preference plays into deciding which route to take. Both methods will produce good results. :emoji_wink:

two_bolognas.jpg
 

Latest posts

Hot Threads

Top Bottom
  AdBlock Detected

We noticed that you're using an ad-blocker, which could block some critical website features. For the best possible site experience please take a moment to disable your AdBlocker.