beef bologna in the making

[checkdude]

Recently I have made sample batch of beef bologna and really enjoyed it. But since it was only 2 1/2 lbs.and many tastings later it's gone! Time to make more! I apologize for not giving thanks to the party that originally posted the recipe but I have no idea where it came from. If you are reading this huget thank you! started by getting the spices and meat ready! then mix and mix and mix some more and here we are. A wonderful sight! Time for a snooze in the fridge and a date with a smoker in the morning. See you tomorrow.

 

[chopsaw]

Watching .

 

[one eyed jack]

That's a fine looking start. I'll bet the smoke makes them downright beautiful.

 

[checkdude]

My smoke went without a problem in fact it was near perfect for a change. Let bloom for 2-3 hrs then into paper bag and fridge overnight. This is the result the taste is exelent with pronounced beef flavor. Wery wery tasty. I can post the recipe I followed if anyone is interested.

 

[Mofatguy]

Nice!

 

[chopsaw]

Looks great !

 

[one eyed jack]

Looking real good.

 

[chopsaw]

Wery wery tasty.

I tried not to do this ,,, makes me think of Elmer Fudd .
Fry some up for breakfast and post a sammy .

 

[checkdude]

Haha! I missed that. It made me laugh. But I will try the frying thing see what that's like. Everyone says to fry a sample before stuffing to test the flavor but I find it useless. For me that is. The flavor, taste is totally different . Mabey my taste buds are shot. Lot of times I like the frying bit more then the Finnished product. Will see in the morning.

 

[Armyguy2004]

My smoke went without a problem in fact it was near perfect for a change. Let bloom for 2-3 hrs then into paper bag and fridge overnight. This is the result View attachment 402973the taste is exelent with pronounced beef flavor. Wery wery tasty. I can post the recipe I followed if anyone is interested.

Would love to see the recipe and your smoking method.

I have a question about the cooking part. Would the sausage inflate/expand during cooking, then shrink when it’s done? Would the casing hold the expansion？

 

[DanMcG]

Everyone says to fry a sample before stuffing to test the flavor but I find it useless. For me that is. The flavor, taste is totally different .

I got to agree with ya there. the fry test never tastes like the finish product to me either.
Your bologna looks top notch, I'd like to see the recipe when you get a chance.

 

[checkdude]

Thanks for the interest. Am glad to provide a recipe since it was one I learned here (I think).
5 lbs. Ground beef
1 tsp. #1 cure
1/2 tb.pepper
1 tb. Paprika
1/2 tb. Nutmeg
1/2 ts. Allspice
1/2 ts. Onion powder
1 ts. Coriander
6 ts. Salt
1 cup dry milk
1/2 cup cold water
I zapped the dry milk in my coffee grinder I use for spices to make it smoother, mixed all the spices in the water then mixed all together and mixed some more.put in fridge to keep cold while I got my casings and stuffer ready. Used 2 1/2 inch collagen. Put them on tray and into fridge overnight to rest and flavors to meld. I have masterbuild 30 electric digital so in the morning let it worm up at 100-110 FOR 1 HR. Hang the sausages and let dry for another hour. The raise temp. Every hour by 10 degrees until 165. Started my smoke-hicory into the third hour and went for 6 or 7 hrs. Like everyone's experience even the digital is not always acurate so I use third party to check. Just yesterday recived inkbird ibt 4xs am looking forward to using it. Anyway smoker cooperated and temps were perfect this time. At the end it held 165 steady for 2 to 3 hrs.till it 153. Hang the on a rod to cool and bloom for 3 or 4 hrs. No cold water bath this time and they did shrink a little. Rather nice little wrinkle. So tasty ! Give it a try, you won't be sorry.

 

[chopsaw]

Everyone says to fry a sample before stuffing to test the flavor but I find it useless.

Yup same here .