• Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.

Bologna HELP!!!

sniffdaddy

Newbie
2
10
Joined Jul 10, 2015
Bologna issue

OK so I’ve now made two batches of bologna and the taste is great so I’m satisfied with the recipe and taste.

Liquid is my issue.  I mix my batch adding water as instructed.  The mix is easily squeezed through your fingers that I’d call a heavy paste consistency. Then I stuff the mix into my casings – red fibrous bologna casings.  I tie one end, pack pretty well and tie the other end.  The casings had been soaked in water for 30 minutes. 

I then lay the stuffed casings under a fan to dry.  I wipe them off.  They seem dry to the touch.  It’s about 30 minutes from when I stuffed them.

So I go to the smoker with them starting about 150°F.  I smoke for about an hour then raise the temp to 200°F and leave them until the internal temp of 155 is reached.  I remove them from the smoker.

The product I get from the smoker is still a nice looking chub – but its bologna surrounded by it’s juices.  When I pierced the chub to get the temp I basically get running water that drains out, then the casing is loose on the bologna.

What am I doing wrong?????  Should I be piercing the casing before smoking??  Before the drying process???  Should the drying process allow the liquid to leave the bologna before smoking?  Maybe I haven't mixed enough or let the chubs sit to combine ingredients?

Help!!
 

crankybuzzard

Smoking Guru
Staff member
Moderator
OTBS Member
SMF Premier Member
5,245
2,108
Joined Jan 4, 2014
Cooking too hot.

Start at 120 with no smoke for 2 hours, then add smoke and go to 130. Each half hour after that, bump the temp up 10 degrees. Do this until you get to a pit temp of 170. Stay at 170 until your IT is 152-155.
 

driedstick

Smoking Guru
OTBS Member
5,955
610
Joined Nov 3, 2011
Cooking too hot.

Start at 120 with no smoke for 2 hours, then add smoke and go to 130. Each half hour after that, bump the temp up 10 degrees. Do this until you get to a pit temp of 170. Stay at 170 until your IT is 152-155.
 

DS 
 

bmudd14474

Legendary Pitmaster
Staff member
Administrator
Moderator
OTBS Member
★ Lifetime Premier ★
Group Lead
8,708
1,214
Joined Jun 1, 2008
Also I would poke little holes in the casings like you would for summer sausage.
 

Latest posts

Hot Threads

Top Bottom
  AdBlock Detected

We noticed that you're using an ad-blocker, which could block some critical website features. For the best possible site experience please take a moment to disable your AdBlocker.