First try at Bologna (beef-pork-chicken) Q-View

[bobdog46]

I gave a shot at bologna for the first time and it came out pretty good. I started by grinding 6 lbs beef round roast, 2 lbs boston butt, & 2 lbs chicken thigh meat. I used LEM bologna seasoning & cure then a little LEM citric acid. I used 2 1/2 " casing. It went in the smoker at 120 deg for 1 hr without smoke - 150 deg with smoke for 2 hrs- another 2 hrs at 150 without smoke- bumped the temp to 180-190 deg for 4 hrs till the IT was 155.  Gave them an ice water bath for about 10 minutes then put in the fridge overnight. It came out pretty good.      

 

[gersus]

awesome! Bologna is great! Looks great all sliced up.

I have some Legg's recipe in the smoker as I type! 

Did you get fat accumulated on the outside of the bologna? I try to stay at or below 170 to prevent that from happening. 

 

[alblancher]

Looks great Bobdog,  makes me want to give it a try!

 

[boykjo]

Its missing something......................

 

[ritamcd]

Good Work!!

 

[bobdog46]

No fat accumulation on the outside.