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Amish Style Sweet Bologna

chopsaw

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Taking on some great color . Using the pit boss ?
 

HalfSmoked

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Looks great Rick. i can never remember which one I like rather its the sweet or plain one until I taste it. We but the cheese and baloney snack packs at the the various markets and they have both kinds of baloney in them.

Warren
 

motocrash

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Beautiful color already.

1609700458071.png
 

BGKYSmoker

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Almost ready to pull out of PB.
IMG_3290.JPG


All 3 chubs got to an IT of 150.
The two smaller got IT faster so i put them in a cav bag, set my sealer on wet function and pulled a vac while still hot. The larger 4" took couple hours longer. Did the same with the 4"

They got to IT on their own.
IMG_9563.JPG


Kinda warm to the touch so they are going to remain in vac (sorta EQ) for a couple days.
IMG_8079.JPG
 

jkc64

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Those look real good. I wonder how they would do finishing sous vide.
 

BGKYSmoker

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SV Should work good. I dont SV much with my sausage smokes.
 

archeryrob

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Looks like the recipe we use. Minus the hot sauce

I only make it 20# batches. I tried a batch with ECA to try and match the dry cure tang and the citrus is at war with the sugar for the tongues attention IMO.
 

boykjo

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Nice Rick..........:emoji_thumbsup:
 

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