Owens Red Barn Bologna seasoning . This has a great flavor , just what I was lookin for .
I made 12 pounds , finished 3 different ways . Used a mix of pork butt and 80/20 store bought ground chuck . 7 lbs. pork 5 lbs. beef .
Bought high barrier 80 mm casing ( black )so I could use my sous vide with no bags . Those casings are impressive . Stuff tight and hold size and shape . Stuffed , weighed right at 4 lbs each . Talking with
daveomak
we came up with a cook temp of 140 for 6 hours .
Did a 1 lb. chub start to finish in the smoker , no smoke . ( mahogany ) dried for an hour at 110 , the bumped to finish it of 152 .
Did 3 lbs . smoked for 3 hours , the finished SV 140 for 4 hours ( red 60 mm )
All stuffed . Going into fridge over night .
The taste and texture were spot on . I mixed the whole 12 lbs . together by hand . That was about all I wanted . Next time will be smaller batches .
It all came out close to the same .
Cross section of the finished SV only . 140 for 6 hours then ice bath for 4 hours .
Start to finish in the smoker . Pulled at 152 .
This is done , cooled down . You can see slight shrink / casing wrinkle .
So I bring a pot of water to a simmer and dip them for 20 seconds or so .
Tightens it back up and get rid of any surface grease .
Cross section . This was just a bit firmer than the SV only .
Hung to dry in smoker , then smoke added ( oak pellets ) for 3 hours , then bagged and sous vide for 4 hours at 140 .
Done and out of the ice bath . Some shrink ,,,
After the dip ,,,
Had a nice hint of smoke . It was all good , but the smoke adds to it for sure .
So , it all came out pretty much the same . Would like it emulsified a bit more , but the taste , texture and moisture is perfect . I like the water proof casing and the SV cook . No baby sitting or wondering when it's going to finish .
Thanks for lookin .
I made 12 pounds , finished 3 different ways . Used a mix of pork butt and 80/20 store bought ground chuck . 7 lbs. pork 5 lbs. beef .
Bought high barrier 80 mm casing ( black )so I could use my sous vide with no bags . Those casings are impressive . Stuff tight and hold size and shape . Stuffed , weighed right at 4 lbs each . Talking with
daveomak
we came up with a cook temp of 140 for 6 hours .Did a 1 lb. chub start to finish in the smoker , no smoke . ( mahogany ) dried for an hour at 110 , the bumped to finish it of 152 .
Did 3 lbs . smoked for 3 hours , the finished SV 140 for 4 hours ( red 60 mm )
All stuffed . Going into fridge over night .
The taste and texture were spot on . I mixed the whole 12 lbs . together by hand . That was about all I wanted . Next time will be smaller batches .
It all came out close to the same .
Cross section of the finished SV only . 140 for 6 hours then ice bath for 4 hours .
Start to finish in the smoker . Pulled at 152 .
This is done , cooled down . You can see slight shrink / casing wrinkle .
So I bring a pot of water to a simmer and dip them for 20 seconds or so .
Tightens it back up and get rid of any surface grease .
Cross section . This was just a bit firmer than the SV only .
Hung to dry in smoker , then smoke added ( oak pellets ) for 3 hours , then bagged and sous vide for 4 hours at 140 .
Done and out of the ice bath . Some shrink ,,,
After the dip ,,,
Had a nice hint of smoke . It was all good , but the smoke adds to it for sure .
So , it all came out pretty much the same . Would like it emulsified a bit more , but the taste , texture and moisture is perfect . I like the water proof casing and the SV cook . No baby sitting or wondering when it's going to finish .
Thanks for lookin .
