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..........