Adirondack Beef Bologna

[pops6927]

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!

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• pops6927
• Jul 3, 2013

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

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• pops6927
• Jul 3, 2013

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

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• pops6927
• Jul 3, 2013

Have a Great 4th of July!

 

[disco]

OOOO! That looks like great bologna! 

Disco

 

[chef jimmyj]

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

 

[boykjo]

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

 

[woodcutter]

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]

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.