Bologna Logs and Dogs.

[SmokinEdge]

22# went down today. Smoke tomorrow. About 15# of 4.5” bologna and the rest in small hot dogs.

The farce out of the Champion juicer.

The logs and a few of the dogs.
Smoke pics tomorrow.

 

[Fueling Around]

The size of those logs makes the dogs appear the size of the canned vienna sausage.

 

[nomoreusmc]

Did you say juicer sir?

 

[SmokinEdge]

The size of those logs makes the dogs appear the size of the canned vienna sausage.

The logs are 4.5” diameter, the dogs are small at about 20mm sheep casings.

 

[SmokinEdge]

Did you say juicer sir?

Yes sir. A Champion juicer. It’s a specific juicer that will do meat. I’ll post a link of mine of how it works if you like.

 

[BGKYSmoker]

Nice dogs-N-Logs

 

[nomoreusmc]

Yes sir. A Champion juicer. It’s a specific juicer that will do meat. I’ll post a link of mine of how it works if you like.

I'm kinda scared to be honest!

 

[BrianGSDTexoma]

Man Eric those are going to be good! You have more motivation then I do.

 

[Gonna Smoke]

Excellent Eric! I need to make some more hotdogs, the first batch was gone in the blink of an eye...

 

[DRKsmoking]

Nice Eric, love the bologna logs and just the right size for frying and into a toasted sandwich ( 4 1/2" ) and a 5 pound log nice.

I'm in for the smoking ( time and wood ? )

David

 

[SmokinEdge]

In the smokehouse warming up no smoke. The logs are condensating and need to acclimate.

 

[SmokinEdge]

I'm kinda scared to be honest!

Scroll through this thread of mine. It shows the farce coming out of the juicer and the juicer itself.

https://www.smokingmeatforums.com/threads/oh-bologna.312215/

 

[JLinza]

Lookin good, Eric

 

[SmokinEdge]

Couple hours in. Color.

 

[SmokinEdge]

I'm in for the smoking ( time and wood ? )

Pecan and cherry mix. Just about all I use except sometimes mesquite with beef.

 

[Steve H]

Nice! Can't wait to see the finish!

 

[Steve H]

Did you say juicer sir?

Yes. Eric did. The champion juicer is a beast.

 

[JLinza]

That's a pretty picture, right there.

 

[DougE]

Couple hours in. Color.

View attachment 707289

Lookin' fantastic!

Pecan and cherry mix. Just about all I use except sometimes mesquite with beef.

Pecan is pretty hard to come by around here so I mostly run a hickory/cherry blend. Basically similar results, color wise, but the hickory gives a stronger smoke flavor than the pecan. Hickory and pecan are related, species wise, but pecan is milder, smoke wise.

 

[SmokinEdge]

Lookin' fantastic!


Pecan is pretty hard to come by around here so I mostly run a hickory/cherry blend. Basically similar results, color wise, but the hickory gives a stronger smoke flavor than the pecan. Hickory and pecan are related, species wise, but pecan is milder, smoke wise.

Ever tried oak?