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Adirondack Beef Bologna

pops6927

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An old recipe for beef bologna (more of a sausage, but it's known as both):

10 lbs. Chuck or leaner

40 oz. water

2½ tsp. Garlic Powder

2½ tsp. Onion Powder

25 g. sugar

12 g. salt

11 g. Cure #1

Mix all ingredients with ground meat thoroughly, let sit overnight.

Next day, mix again.

Stuff into hog casings, tie into rings or ring length.

Smoke at 225° - 250° until 160° is reached

put in ice water bath until cooled under 100° or tepid.

Refrigerate, then enjoy!


Cooled and served... great with your favorite mustard and/or horseradish!


Here's the spareribs I smoked also for tomorrow!  (had to test the one on the right...!)


Have a Great 4th of July!
 

disco

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OOOO! That looks like great bologna! 

Disco
 

chef jimmyj

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Looks great, like the local Ring Bologna...JJ
 

boykjo

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Looks good pops......... I'll have to try it... Need to order me some large hog naturals
 

woodcutter

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Nice color on your bologna and ribs! I've never smoked sausage at that high of a temp before. Looks like it turns out very good. Hope you have a great 4th of July!

 

pops6927

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You render out most all the fat, likewise the high water content to keep it moist; you can add a little phosphate to it if you like to retain moisture.  Have to have low fat, even if it means drier bologna.
 

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