First Bologna

[pearlheartgtr]

I took the plunge and made my first bologna. The recipe I used was from the Lykens Valley Pennsylvania Ring Bologna ( http://lpoli.50webs.com/index_files/Ring Bologna-Lykens Valley .pdf ). I didn't use ring casings, just plain ol' 3" fibrous -- which will take some getting used to working with. I added 2 tbsp smoked paprika and will cut back on the sugar if I make this again.

Now going into this I didn't know what to expect from the taste and texture but I did know not to expect it to taste like every deli counter bologna I've had. It's good! The paprika gave it a little kick but was a touch too sweet for me. When it cooled down to 110F, I pulled the chubs from the casings because they were swimming in rendered fat and water.

Here are a couple of pics I took while slicing them up a little while ago to bag and freeze.

And also, since this forum seems to run on Rule #24...

Bologna 1.jpg

• pearlheartgtr
• Sep 27, 2012

Bologna 2.jpg

• pearlheartgtr
• Sep 27, 2012

 

[chef jimmyj]

Looks pretty good...JJ

 

[smokinhusker]

Nice job and looks good too!

 

[scarbelly]

They look tasty from here 

 

[couger78]

Now going into this I didn't know what to expect from the taste and texture but I did know not to expect it to taste like every deli counter bologna I've had. It's good! The paprika gave it a little kick but was a touch too sweet for me. 

Bottom line: If it already tastes good, you're halfway home!  

 You can always 'tweak' recipes to your tastes (increase/decrease sweetness or saltiness) so long as the major flavor components are present. When I made my first bologna batch using one of Len Poli's recipe, I decided for future batches I would increase the 'saltiness' a bit more as it needed it—per my tastes. 

When it cooled down to 110F, I pulled the chubs from the casings because they were swimming in rendered fat and water.

The presence of 'rendered fat and water' would concern me as it would indicate the temp of the water bath may have been too hot (I see the recipe calls for 180°) for a prolonged poaching. This may have caused the excess rendering of fat (and pooling of water in it's place) and can lead to a drier, crumbly texture in the final bologna.

I try to keep my poach temps around 165-167° for ALL meat/sausage poaches. Having a lower temp, I discovered, is critical particularly if the poaching time is long due to the large size of the chub. I think a large bologna chub (8lbs) took about 2 hours to reach temp in the poacher. smaller chubs cook quicker.

See here:

http://www.smokingmeatforums.com/t/115743/new-years-bologna-q-view-plus

Whatever you find you make, I guarantee it's going to taste better than the supermarket pink stuff....

Kevin

 

[DanMcG]

congrats on your first bologna...that recipe is one of my favorites

 

[brdprey]

the only test bologna should go thru is the fry tes.......quick mercury to the test kitchen and fry us up some num nums

 

[roller]

Looks good !

 

[diesel]

Oh yes.. good job man.  Very nice.

 

[driedstick]

good job I'll take some of that