Bologna Hot Dogs

Discussion in 'Sausage' started by danmcg, Aug 21, 2011.

  1. danmcg

    danmcg Master of the Pit OTBS Member SMF Premier Member

    I made up some bologna today cause I was sick of eating ham everyday for lunch. Did a 5 pound batch of a recipe Len Poli has on his site...
    After stuffing most of it into some 90 or 100mm casings I saved a little to see what it would taste like as a dog....[​IMG]

    Stuffed into some plastic 26 mm casings, tied them off, poached them in some 175° water then gave them a cold bath. stripped them and grilled them.
    These puppies are good. now I wish I did more dogs and less bologna...
    heres a couple pic's and will get the recipe up when I post the bologna post.

    Out for the cold bath.


    Stripped of the casing.

    On the grill for a few minutes.

    All dressed up and only one place to go.

    I just hope when I slice up the bologna tomorrow it tastes half as good as these.
    Thanks for checking out my dogs.

    / message sig
  2. venture

    venture Smoking Guru OTBS Member

    Dan, those are beauties!  Nice job.

    Poli has some interesting stuff on his site.

    Your execution and adaptation look great!

    Good luck and good smoking.
  3. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    Dan, evening. Those look great on the grill....I can see why they would taste good..........Dave
  4. roller

    roller Smoking Guru SMF Premier Member

    Those are real nice...
  5. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

    looks great did you puree the meat......

  6. meateater

    meateater Smoking Guru SMF Premier Member

  7. danmcg

    danmcg Master of the Pit OTBS Member SMF Premier Member

    Hey Joe, I did a double grind with these, I was going to do three but ran short on time. Gound through a 3/16 plate, mixed in the cure and seasoning, chilled in the freezer and ground again.
  8. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Looks good Dan!

    Nothing like a good grilled hot dog!
  9. africanmeat

    africanmeat Master of the Pit OTBS Member

    It looks like a yummy dog
  10. Nice dogs id  love to try one
  11. bearcarver

    bearcarver Smoking Guru OTBS Member

    The Dogs sure look good !!!!


  12. Which receipe did you use for the Bologna Hot Dogs, he has several listed for Bologna.  Thanks for your help
  13. danmcg

    danmcg Master of the Pit OTBS Member SMF Premier Member

    Sorry Mama I thought I posted it,
    This is the recipe I used for the bologna and hot dogs,
  14. Thanks, they sure look good.  Got the receipe and am going to try them.  Still a newbie at all this, but comin along.  Told the husband to look out, cause I'm smoking anything that gets in my way.[​IMG]
  15. deejaydebi

    deejaydebi Smoking Guru

    Fine looking dogs. There is no difference in most cases between bologna and hogdogs besides the casing size and the recipe you use. Once you find the recipe you like you can adjust it to make any flavored dog you like.

    Good Job Dan!
  16. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    Nice dogs Dan

    I have to disagree with DeeJay

    Yes there is a big difference between bologna and dogs. Bologna can be made in many ways without emuslifying the meat.
  17. deejaydebi

    deejaydebi Smoking Guru

    I agree that bologna CAN be made with larger particles the hotdogs and by USDA standards  hotdogs MUST be ground into fine particles. The point I was trying to make is the recipes can be used to make one or the other. If you have a good recipe you like for hotdogs you can also use it for bologna and vice versa. Just cook the bolgna long because of it's size.
  18. checkerfred

    checkerfred Smoke Blower

    Looks good Dan!  Did you use the liver or substitute bacon instead?
  19. danmcg

    danmcg Master of the Pit OTBS Member SMF Premier Member

    I  didn't use either Fred, I didn't have liver and bacon isn't a substitute for liver in my opinion,  so i left it out too.
  20. That recipe looks awesome and something I would love to try.  Is there a place that sells the phosphate and sodium erythorbate as well as cure #1? Or is that something you have to get online?  I've found pink salt from my local butcher but haven't ever heard of using those other ingredients.

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