Bologna

[chopsaw]

Nice job, Chop. So Red Barn, smoke, and finish in SV. I imagine that would work making link sausage as well.

Scott you can take it all the way in the smoker also . If using the SV , just make sure you know the time and temps .

Looks great chop. Thanks for the detailed info. I think I will like my SV for sausages

Thank you . It's a great way to do it .

glad you enjoy the flavor!

Getting better as it sits !

That's some fine looking bologna!!
Nice work!

Thanks Al . The hint of smoke is good . More like summer sausage .

 

[Bearcarver]

Sorry I'm Late!!
Don't know how this eluded me for 3 weeks!!
Nice Job Rich!
Looks Fantastic!
Like.

Bear

 

[chopsaw]

Sorry I'm Late!!
Don't know how this eluded me for 3 weeks!!
Nice Job Rich!
Looks Fantastic!
Like.

Bear

Thanks John .
You know , it reminded me of Pork roll after I fried it . I think if I added bacon instead of the beef and some starter culture , smoke to 152 it would be really close .

 

[disco]

Beautiful bologna, Bro! Big like!

 

[chopsaw]

Beautiful bologna, Bro! Big like!

Thanks Disco . Appreciate that .