German Bologna and Ginger salami

[chopsaw]

Needed something to take to a family get together , so I decided on some sausage .
Got a nice pork butt at GFS . I ended up slicing 4 real nice steaks from the end .

The rest got deboned and ground up . I did 2 - 2 pound chubs and 1 1/2 pounds of bulk sweet Italian .
One chub started with Owens German bologna , and the other was AC Leggs 114 summer sausage .
Bologna got 1 lb. of ground bacon and extra white pepper .
The Leggs got extra seasoning from a ginger salami recipe on Poli's site . Fresh garlic , ginger , white pepper and caraway . Binder for both was potato starch .
I used T-SPX starter culture on both .
Stuffed and hanging while I clean up . These were around 70 / 30 since I used part of the " whole " as steaks .
Lost some lean to the steak .

Next morning after a overnight hang in the shop . Took decent color .
The chub on the left isn't quite there , but close enough for this .

Went in the MES , Auber set at 120 . Then steps to 130 , 40 , 50 and tops out at 160 to finish .
Except my controller is way off . Turns out 160 was really 185 . Went out to take a peek at the 5 hour mark
as usual , and the internal temp was 171 .
Pulled and water bathed , then hung at room temp .

Cut shot after a night in the fridge .


Sliced up after a 3 day rest in the fridge . Plastic bag .
Love the caraway and ginger in this .

No harm , no foul on the internal temp . I caught it in time , plus a good mix and
the right amount of liquid and starch kept it together . Extra fat probably helped too .

I have 2 briskets and a beef knuckle to breakdown today or tomorrow . Might get enough to grind some sticks .

 

[gmc2003]

I'll take a 1/2" slice for frying purposes. Looks great Rich.

Point for sure
Chris

 

[Brokenhandle]

Those look really good Rich! Nice job!
Have a Merry Christmas!

Ryan

 

[smokerjim]

Looks good Rich

 

[JckDanls 07]

Looking good...

How/why is the Auber so far off ?? You verified with a second therm ?? Are you gonna do the boiling water test and then calibrate to read correct ?

 

[chopsaw]

I'll take a 1/2" slice for frying purposes.

I did use some of the Bologna for a sandwich the other morning . Close to pork roll , but not quite there .

Those look really good Rich! Nice job!
Have a Merry Christmas!

Same to ya Ryan .

Looks good Rich

Thanks Jim .

 

[mr_whipple]

Looks right tasty! My brain is trying to imagine the ginger caraway combo.

 

[chopsaw]

How/why is the Auber so far off ??

A few years ago I had 3 turkey breast in there . It was struggling to get to temp , so I set it to 275 .
It must have over ran and tripped the limit . Since it was trying to heat a load that wasn't there , it steps down in output to keep from overheating itself , and after 90 minutes it goes into what Auber calls an " open loop " They told me the reset has to be done at the factory .

You verified with a second therm ??

Yes . Multiple therms next to the sensor . Funny thing was , it always showed set temp on my remote therms when the power started stepping down , but the readout on the controller was lower than that . So I never worried about it . Something must have changed .

Are you gonna do the boiling water test and then calibrate to read correct ?

No boil test plans . I can adjust the read out differential using a remote therm . I did that once , but then reset it . Need to run some tests and go from there .
You would think you could do a reset / reboot without sending it back .

 

[JLinza]

Looks great

 

[chopsaw]

Looks right tasty! My brain is trying to imagine the ginger caraway combo.

Thanks . Don't let the ginger fool you . I got that suggestion from a trusted source years ago .
I use ginger in a lot of sausage now .

Looks great

Thanks bud .

 

[DRKsmoking]

Looks great and would make a great sandwich,
not a fan of strong caraway some is fine, but the ginger im all in.

David

 

[BGKYSmoker]

looking great

 

[crazymoon]

CS, Nice job ,those babies look excellent !

 

[jcam222]

Looks fantastic Rich! I'm a ginger fan and also like caraway. I'm gonna ng to try a blend of beef and pork in my next batch I think to get more fat. I may have to try a culture too.

 

[chopsaw]

looking great

Nice job ,

Thank you . Gets better as it sits .

I'm a ginger fan and also like caraway.

Me too . I was doing the ginger salami in Umai bags . Really good .

I'm gonna ng to try a blend of beef and pork in my next batch I think to get more fat. I may have to try a culture too.

I do all pork 90% of the time . A pork / beef mix works good . If I have the beef trim I'll use it .
You do know you're heading towards getting a grinder , so you might as well get that done .
Be cheaper for you , and you can grind your own mix .

 

[slavikborisov]

looks tasty

 

[hoity toit]

Needed something to take to a family get together , so I decided on some sausage .
Got a nice pork butt at GFS . I ended up slicing 4 real nice steaks from the end .
View attachment 709964
The rest got deboned and ground up . I did 2 - 2 pound chubs and 1 1/2 pounds of bulk sweet Italian .
One chub started with Owens German bologna , and the other was AC Leggs 114 summer sausage .
Bologna got 1 lb. of ground bacon and extra white pepper .
The Leggs got extra seasoning from a ginger salami recipe on Poli's site . Fresh garlic , ginger , white pepper and caraway . Binder for both was potato starch .
I used T-SPX starter culture on both .
Stuffed and hanging while I clean up . These were around 70 / 30 since I used part of the " whole " as steaks .
Lost some lean to the steak .
View attachment 709965
Next morning after a overnight hang in the shop . Took decent color .
The chub on the left isn't quite there , but close enough for this .
View attachment 709966
Went in the MES , Auber set at 120 . Then steps to 130 , 40 , 50 and tops out at 160 to finish .
Except my controller is way off . Turns out 160 was really 185 . Went out to take a peek at the 5 hour mark
as usual , and the internal temp was 171 .
Pulled and water bathed , then hung at room temp .
View attachment 709967
Cut shot after a night in the fridge .
View attachment 709969
View attachment 709970
Sliced up after a 3 day rest in the fridge . Plastic bag .
Love the caraway and ginger in this .
View attachment 709971
No harm , no foul on the internal temp . I caught it in time , plus a good mix and
the right amount of liquid and starch kept it together . Extra fat probably helped too .

I have 2 briskets and a beef knuckle to breakdown today or tomorrow . Might get enough to grind some sticks .

Looks great. Try adding a little mustard seed, you might like that.

HT

 

[chopsaw]

looks tasty

Thanks . I sliced some up yesterday . Flavor is really coming through now . deeper color too .

Looks great. Try adding a little mustard seed, you might like that.

Thanks . I do use mustard seed on Summer sausage . I leave it out of the bologna . I agree , it's a good add .