Amish Style Sweet Bologna

[chopsaw]

Taking on some great color . Using the pit boss ?

 

[HalfSmoked]

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]

Beautiful color already.

 

[BGKYSmoker]

Almost ready to pull out of PB.

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.

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

 

[jkc64]

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

 

[BGKYSmoker]

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

 

[archeryrob]

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.

 

[Rafter H BBQ]

Looks awesome Rick!

 

[nimrod]

Just what I was looking for. Thanks!

 

[boykjo]

Nice Rick..........

 

[skbcl98]

I have used this recipe a few times. Its pretty good.

4 lbs ground venison or 4 pounds 90/10 GB
1 lb extra lean ground beef if using venison. If going all GB just add this pound the the other 4
1/3 cup Morton Tender Quick. (yeah i know but trust me)
1 TBSP ground black pepper. If you like more then add to your taste
6 TBSP liquid smoke. If you can use wrights red bottle and cut it down to 4.5 T. If you smoke with Hickory use wrights hickory LS. If you smoke with apple use wrights apple LS.
Kings smokehouse in Lancaster County used apple smoke and cloth bags tied shut with wire. Just some Amish history.
1/2 TBSP garlic powder
1 cup brown sugar
1/2 cup King syrup. If you cant find Kings you can use Karo dark.
2 TBSP ground mustard. Try to use Colemans
1 TBSP Accent. Yes you can leave this out but you wont ket the authentic Seltzers taste
1/2 TBSP onion powder
1 TBSP hot sauce- for those that like some kick (opt). Seltzers original sweet does not use hot sauce so this is up to you.

BINDER: If your going to use any kind of binder with this recipe use 2oz>>>>>>>BINDER IS OPT
WATER: If you think you need water add slowly to the mix, Mix well and add a tad more. NO MORE THAN 1/4 CUP TO THIS.
Remember the meat will already have BW in it. Thats Bound Water

Mix meat and Tender Quick thoroughly, and set in fridge at least 6 hours or over night

Add the rest of the ingredients and mix well
Stuff into muslin casings that you can make from unbleached muslin. Cut muslin into 10-12 inch strips, double over and sew the bottom and side. You can also buy casings sometimes. Once stuffed, close with a twist tie. (I think i may do one 4" chub using fibrous)

Smoke using hickory or apple. Try not to have a smoker temp higher than 170-175MAX. Take the chubs (if using smaller 2.5" casings to 152 degrees. Takes 4-6 hours depending on your smoker type. Larger chubs will take longer, use the same IT

Allow bologna to cool, then remove the casing. You can cold water if you like

Freeze that you don'y use right away. Good frozen for 8 months

Once you make one batch, you can modify it to suit your tastes.

This would be considered a "sweet" bologna, fer all you Dutchman out there

When using venison, is the venison lean or have fat mixed in? I will be grinding my own and I remove all fat and silver skin. Is there a different ratio for ground beef when using fat free venison?

 

[Brokenhandle]

I missed this the first time around... it looks dang good!

Ryan

 

[BGKYSmoker]

I missed this the first time around... it looks dang good!

Ryan

Its been a minute ago....yikes

 

[DEERMAKER]

I have used this recipe a few times. Its pretty good.

4 lbs ground venison or 4 pounds 90/10 GB
1 lb extra lean ground beef if using venison. If going all GB just add this pound the the other 4
1/3 cup Morton Tender Quick. (yeah i know but trust me)
1 TBSP ground black pepper. If you like more then add to your taste
6 TBSP liquid smoke. If you can use wrights red bottle and cut it down to 4.5 T. If you smoke with Hickory use wrights hickory LS. If you smoke with apple use wrights apple LS.
Kings smokehouse in Lancaster County used apple smoke and cloth bags tied shut with wire. Just some Amish history.
1/2 TBSP garlic powder
1 cup brown sugar
1/2 cup King syrup. If you cant find Kings you can use Karo dark.
2 TBSP ground mustard. Try to use Colemans
1 TBSP Accent. Yes you can leave this out but you wont get the authentic Seltzers taste
1/2 TBSP onion powder
1 TBSP hot sauce- for those that like some kick (opt). Seltzers original sweet does not use hot sauce so this is up to you.

BINDER: If your going to use any kind of binder with this recipe use 2oz>>>>>>>BINDER IS OPT
WATER: If you think you need water add slowly to the mix, Mix well and add a tad more. NO MORE THAN 1/4 CUP TO THIS.
Remember the meat will already have BW in it. Thats Bound Water

Mix meat and Tender Quick thoroughly, and set in fridge at least 6 hours or over night

Add the rest of the ingredients and mix well
Stuff into muslin casings that you can make from unbleached muslin. Cut muslin into 10-12 inch strips, double over and sew the bottom and side. You can also buy casings sometimes. Once stuffed, close with a twist tie. (I think i may do one 4" chub using fibrous)

Smoke using hickory or apple. Try not to have a smoker temp higher than 170-175MAX. Take the chubs (if using smaller 2.5" casings to 152 degrees. Takes 4-6 hours depending on your smoker type. Larger chubs will take longer, use the same IT

Allow bologna to cool, then remove the casing. You can cold water if you like

Freeze that you don'y use right away. Good frozen for 8 months

Once you make one batch, you can modify it to suit your tastes.

This would be considered a "sweet" bologna, fer all you Dutchman out there

Oh man. My dad and family favorite meat of all. Thx for posting ! I am was just in conversation with "smoking edge ".
I am making your Jalepenos summer sausage with venison. Using dried Jalepenos at 3 percent. Hoping for mild heat lol Thx to him I know Nepas is the "old you" lol. Now in Kentucky. I am northeast of Scranton.
I will compare this to my sweet lebanon. I cant wait to see if any noticeable differences. Great post!

 

[BGKYSmoker]

Oh man. My dad and family favorite meat of all. Thx for posting ! I am was just in conversation with "smoking edge ".
I am making your Jalepenos summer sausage with venison. Using dried Jalepenos at 3 percent. Hoping for mild heat lol Thx to him I know Nepas is the "old you" lol. Now in Kentucky. I am northeast of Scranton.
I will compare this to my sweet lebanon. I cant wait to see if any noticeable differences. Great post!

My wife grew up in Amish country Lancaster county PA. We lived there for bout 17 years and I got to know some of the Amish guys who made their own. However they never told me all they put in the mix, I had to figure that on my own.

Cant hardly find it here in KY.

 

[DEERMAKER]

My wife grew up in Amish country Lancaster county PA. We lived there for bout 17 years and I got to know some of the Amish guys who made their own. However they never told me all they put in the mix, I had to figure that on my own.

Cant hardly find it here in KY.

Thats pretty neat. Yeah, it a Pa thing for sure lol!

 

[skbcl98]

When using venison, is the venison lean or have fat mixed in? I will be grinding my own and I remove all fat and silver skin. Is there a different ratio for ground beef when using fat free venison?

BGKYSmoker ?

 

[DEERMAKER]

I am gonna post this after i finish.
Never did this before
Venison roasts. Trying to get a roast beef deli meat idea.
Used
1.75 % salt
.25 cure 1
Anything else i should add before the liquid gets going and helps the mix.

 

[DEERMAKER]

When using venison, is the venison lean or have fat mixed in? I will be grinding my own and I remove all fat and silver skin. Is there a different ratio for ground beef when using fat free venison?

The venison is , in general, considered to have all or most of the fat removed before use. The flavor is not preferable by most. So if I understand question, use the venison in recipes as an "extra lean meat". Follow his above recipe and it will be excellent.

 

[c.l.stevenson60]

I will have to give this a try. My daughter lives in Lancaster Pennsylvania, so she always brings some sweet bologna sticks when she visis. I have also found it at an Amish meat store in Oden Indiana that is just as good. If I can master this, scrapple is next on my list to make.