- Jul 10, 2015
- 2
- 10
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!!
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!!
