My Mom, god rest her soul, use to make what she called trail bologna every year at Christmas time and give out these little logs for presents. I remember sitting around with my relatives eating Moms trail bologna and Ritz crackers with cheese, enjoying family!! I finally got the recipe from my sister the other day, because tell you the truth until I was talking with my son at Christmas and he mentioned Mammaw's trail bologna, I had forgotten about it. I could not believe how simple it was. I mixed it exactly like Mom except she used liquid smoke and cooked her's at 325 in the oven for an hour. I left out her liquid smoke and cook method and added my own. Here is the Q-View.
I came up with my plan for this smoke:
1st hour or so at 180 deg. chamber temp. cause that's about as low as my gasser will go.
2nd hour or so at 200 deg. chamber temp.
Rest of cook at 250 deg.
In the fridge for an overnight rest
Out of the fridge and plastic wrap removed, then onto the rack
Get a little cherry and hickory going
Into the mail box mod.
Mom's recipe into the smoke.
Starting IT was 34 deg.
After first hour IT was 105 deg.
After second hour IT was 160 deg.
After 20 minutes at 250 deg. IT was 185 deg. shut off the heat and left them in the smoker to rest and cool, cause I wanted to make sure they had plenty of flavor.
Total time in smoker on heat about 3 hours.
Total rest, cool and extra smoke time in smoker about 45 min.
Ok in the house and ready to sample
Nice and smoky smelling!!
Sliced with Ritz just like I remember!!!
Yep just like I remembered. Only different in a good way!!!!!
More natural tasting, less after taste!!
THANKS MOM FOR THE RECIPE & MEMORIES AND THANKS SON FOR REMEMBERING YOUR MAMMAW!!
MY MOM'S RECIPE:
FOR EVERY 2 LBS 90/10 HAMBURGER
2 T. TENDER QUICK
1&1/2 tsp.LIQUID SMOKE
1/2 tsp.GARLIC POWDER
1/2 tsp. ONION POWDER
2 tsp. Black pepper
1/4 CUP WATER
Mix together extremely well.
Roll into 4 or 5 logs, about the size of a Ritz.
Wrap in plastic wrap.
Refrigerate at least 12 hours.
Remove plastic wrap and place on oven rack.in oven
put cookie sheet on low rack underneath to catch grease.
Bake at 325 for 1 hour
While still warm pat dry with paper towel.
Wrap well in foil and refrigerate or freeze.
HOPE YOU ENJOYED.
I came up with my plan for this smoke:
1st hour or so at 180 deg. chamber temp. cause that's about as low as my gasser will go.
2nd hour or so at 200 deg. chamber temp.
Rest of cook at 250 deg.
In the fridge for an overnight rest
Out of the fridge and plastic wrap removed, then onto the rack
Get a little cherry and hickory going
Into the mail box mod.
Mom's recipe into the smoke.
Starting IT was 34 deg.
After first hour IT was 105 deg.
After second hour IT was 160 deg.
After 20 minutes at 250 deg. IT was 185 deg. shut off the heat and left them in the smoker to rest and cool, cause I wanted to make sure they had plenty of flavor.
Total time in smoker on heat about 3 hours.
Total rest, cool and extra smoke time in smoker about 45 min.
Ok in the house and ready to sample
Nice and smoky smelling!!
Sliced with Ritz just like I remember!!!
Yep just like I remembered. Only different in a good way!!!!!
More natural tasting, less after taste!!
THANKS MOM FOR THE RECIPE & MEMORIES AND THANKS SON FOR REMEMBERING YOUR MAMMAW!!
MY MOM'S RECIPE:
FOR EVERY 2 LBS 90/10 HAMBURGER
2 T. TENDER QUICK
1&1/2 tsp.LIQUID SMOKE
1/2 tsp.GARLIC POWDER
1/2 tsp. ONION POWDER
2 tsp. Black pepper
1/4 CUP WATER
Mix together extremely well.
Roll into 4 or 5 logs, about the size of a Ritz.
Wrap in plastic wrap.
Refrigerate at least 12 hours.
Remove plastic wrap and place on oven rack.in oven
put cookie sheet on low rack underneath to catch grease.
Bake at 325 for 1 hour
While still warm pat dry with paper towel.
Wrap well in foil and refrigerate or freeze.
HOPE YOU ENJOYED.
