German Bologna

[chopsaw]

6 hrs SV @ 153°

I'm assuming you chose that temp thinking you want the sausage IT to get to 150's ?
I always use 140 for temp on sausage , then go by the time on the chart . You'll have to figure that out for larger diameters . I think the chart stop at 70 mm .

For smaller batches I use the per pound info , or try to get my meat weight to 1/2 or 1/4 of the full number . Easier for me to divide it out that way if I want to go by weight .
Like I've said , I let the liquid and NFDM figure itself out as I mix . Adding in a little at a time . Just how I do it .
None of this means your plan won't work . You know what you're doing . Just watch that SV time .

 

[chopsaw]

This stuff is so good . I said in the original post " Taste like bologna " . I do all pork .
One grind through the 1/8 " plate .

Gave it a loose mix after grinding , then this is how I start mixing .
The amount of seasoning and cure mixed together . Random amount of water and a tablespoon of NFDM . I mix the seasoning and cure in , and see if it comes together . Then I start adding the NFDM and some of the water until it gets tacky . ( add some of the water first and mix , then the NFDM )
2 1/2 pounds took 3/4 cup of water and 1 1/2 TBL. of milk powder

Stuffed and dried . 3 hours under the ceiling fan .
Completely dried and up in temp , I had the smoke rolling right away .
This won't even sweat at 130 . Left at that temp for 3 hours .
Then it ramps up to 160 for the duration . Total time in the heat was about 7 hours .
This is an hour or so in . Beech pellets .

When it hit 150 IT , I shut the smoker down and let it hang to cool down on it's own . I don't ice bath this .
Pulled and hung in the workshop overnight .

Thought maybe I got to much smoke on it . 12 " tube burned 6 hour or so .
Last time I stopped the smoke at 2 hours .

It sure smells good . Good clean smoke .
Peel the bag off and slice some up . It's really good . Just suits my taste .
Be even better after it's been in the fridge .

 

[smokin peachey]

This stuff is so good . I said in the original post " Taste like bologna " . I do all pork .
One grind through the 1/8 " plate .
View attachment 512160
Gave it a loose mix after grinding , then this is how I start mixing .
The amount of seasoning and cure mixed together . Random amount of water and a tablespoon of NFDM . I mix the seasoning and cure in , and see if it comes together . Then I start adding the NFDM and some of the water until it gets tacky . ( add some of the water first and mix , then the NFDM )
2 1/2 pounds took 3/4 cup of water and 1 1/2 TBL. of milk powder
View attachment 512161
Stuffed and dried . 3 hours under the ceiling fan . View attachment 512162
Completely dried and up in temp , I had the smoke rolling right away .
This won't even sweat at 130 . Left at that temp for 3 hours .
Then it ramps up to 160 for the duration . Total time in the heat was about 7 hours .
This is an hour or so in . Beech pellets .
View attachment 512163
When it hit 150 IT , I shut the smoker down and let it hang to cool down on it's own . I don't ice bath this .
Pulled and hung in the workshop overnight .
View attachment 512164
Thought maybe I got to much smoke on it . 12 " tube burned 6 hour or so .
Last time I stopped the smoke at 2 hours .
View attachment 512165
It sure smells good . Good clean smoke .
Peel the bag off and slice some up . It's really good . Just suits my taste .
Be even better after it's been in the fridge .
View attachment 512166
View attachment 512167

Looks great. Can you make two next time and send me one?

 

[Winterrider]

I'm assuming you chose that temp thinking you want the sausage IT to get to 150's ?
I always use 140 for temp on sausage , then go by the time on the chart . You'll have to figure that out for larger diameters . I think the chart stop at 70 mm .

For smaller batches I use the per pound info , or try to get my meat weight to 1/2 or 1/4 of the full number . Easier for me to divide it out that way if I want to go by weight .
Like I've said , I let the liquid and NFDM figure itself out as I mix . Adding in a little at a time . Just how I do it .
None of this means your plan won't work . You know what you're doing . Just watch that SV time .

Checked my weights (actually weighing seasoning & cure) according to Owen's per lb recommendations this morning again and numbers were closer to where tallbm is at. Temp is what was my initial plan, but after looking at the chart again I may back down the temps and time a bit.

 

[Brokenhandle]

All I know is it sure looks good! You guys are making me hungry! And I do love the Owen's mixes... at least all that I've tried.

Ryan

 

[tallbm]

This stuff is so good . I said in the original post " Taste like bologna " . I do all pork .
One grind through the 1/8 " plate .
View attachment 512160
Gave it a loose mix after grinding , then this is how I start mixing .
The amount of seasoning and cure mixed together . Random amount of water and a tablespoon of NFDM . I mix the seasoning and cure in , and see if it comes together . Then I start adding the NFDM and some of the water until it gets tacky . ( add some of the water first and mix , then the NFDM )
2 1/2 pounds took 3/4 cup of water and 1 1/2 TBL. of milk powder
View attachment 512161
Stuffed and dried . 3 hours under the ceiling fan . View attachment 512162
Completely dried and up in temp , I had the smoke rolling right away .
This won't even sweat at 130 . Left at that temp for 3 hours .
Then it ramps up to 160 for the duration . Total time in the heat was about 7 hours .
This is an hour or so in . Beech pellets .
View attachment 512163
When it hit 150 IT , I shut the smoker down and let it hang to cool down on it's own . I don't ice bath this .
Pulled and hung in the workshop overnight .
View attachment 512164
Thought maybe I got to much smoke on it . 12 " tube burned 6 hour or so .
Last time I stopped the smoke at 2 hours .
View attachment 512165
It sure smells good . Good clean smoke .
Peel the bag off and slice some up . It's really good . Just suits my taste .
Be even better after it's been in the fridge .
View attachment 512166
View attachment 512167

Looks fantastic!
It's raining here throughout the weekend so no smoking for me. But gives me time to plan and hopefully I can get a good one going for my SV attempt someday soon :D

 

[chopsaw]

Looks fantastic!

It's really good as you know . I need to add some beef , but like it as is .
You may or may not be interested in this , but here's a thread I did on Cotto Salami . Cooked SV only start to finish . Used the water proof casings . They won't take smoke , but they work great for just using SV .

Cotto Salami

Not a whole lot to tell , just been messing with doing sausage with the Anova . This was a Len Poli recipe . I ground 2 1/2 pound chuck and 2 1/2 pounds of pork butt . Followed his recipe for the most part . Cooked start to finish in the Sous Vide . 80 mm high barrier casings . 140 degrees for...

www.smokingmeatforums.com

I just got done stuff 3 pounds of chorizo into sheep casings . Started good . Fought me at the end .

 

[tallbm]

It's really good as you know . I need to add some beef , but like it as is .
You may or may not be interested in this , but here's a thread I did on Cotto Salami . Cooked SV only start to finish . Used the water proof casings . They won't take smoke , but they work great for just using SV .

Cotto Salami

Not a whole lot to tell , just been messing with doing sausage with the Anova . This was a Len Poli recipe . I ground 2 1/2 pound chuck and 2 1/2 pounds of pork butt . Followed his recipe for the most part . Cooked start to finish in the Sous Vide . 80 mm high barrier casings . 140 degrees for...

www.smokingmeatforums.com

I just got done stuff 3 pounds of chorizo into sheep casings . Started good . Fought me at the end .

I normally like my not dogs to be NOT beef and would likely buy bologna the same way. Haven't bought bologna in well over a decade but I do know I do not like the beef hot dogs they taste like jerky to me for some reason.

I'm always interested in something like the Cotto Salami, thanks for the link!

Mmmm chorizo. Yeah I'm done with sheep castings. I'll just use the plastic/cellulose cases for my small diameter sausages from now on. I really like the end product with sheep casings but I don't want the fight plus it takes more time to do sheep casings with them being smaller. I'll take the ease of the cellulose casings all day :)

While at the grocery store last night I saw 2.65 pounds of 80/20 ground marked down 50% came out to $2.00/lb so bought it to make a 5 pound chub of bologna on the next go.
Three pounds is great but by the time I cut the round ends off and the little bit I lose in slicing I only end up with 2 pounds true bologna slices so I figure with 5 pounds I will get 4 pounds of true full slices and I know the casing can hold it :)

 

[Winterrider]

Finally got a chance to make my Owen's German Bologna the other day. Pretty much went with the measurements from their recommendation which matches up with what tallbm has in post #32. Did a 10# batch of 73/28 burger, did test patty and very happy with flavor. Stuffed in 4x20 fibrous casings (beginning pics were blurry, sorry). Fridge overnight

MES40 @ 130° for 3 hrs with LJ Supreme (Oak Hickory Cherry)pellets .
They took on some nice color.

From there into a 147° bath for 5hrs

Ice bath and into fridge overnight.
Sliced and packaged.

The end result, I thought it ended up a little bland tasting after the SV.
I think Next time I will add a little additional seasoning to see if that ups the taste a bit.

 

[chopsaw]

Sure looks good . I've found that cooked from fresh is really good . I saved some as fresh patties from the last batch .
I don't sv or ice bath mine . I let it hang at room temp overnight to cool . Then the next day into the fridge overnight . I wrap in pink butcher paper and hold in the fridge . Slice as needed , but I'm doing small batches . Gets a slight tang to it and just good bologna flavor . Nice work on that . Texture looks spot on

 

[tallbm]

Finally got a chance to make my Owen's German Bologna the other day. Pretty much went with the measurements from their recommendation which matches up with what tallbm has in post #32. Did a 10# batch of 73/28 burger, did test patty and very happy with flavor. Stuffed in 4x20 fibrous casings (beginning pics were blurry, sorry). Fridge overnight
View attachment 512720
MES40 @ 130° for 3 hrs with LJ Supreme (Oak Hickory Cherry)pellets .
They took on some nice color.
View attachment 512721
From there into a 147° bath for 5hrs
View attachment 512722
Ice bath and into fridge overnight.
Sliced and packaged.
View attachment 512723
View attachment 512724View attachment 512725
The end result, I thought it ended up a little bland tasting after the SV.
I think Next time I will add a little additional seasoning to see if that ups the taste a bit.

Wow that looks awesome!

Since those are fibrous casings I wonder if the water from the SV bath is sucking out some of the seasoning/flavor? I'm such an SV noob I have no idea.

My SV plan on next batch of German bologna, I was going to vac seal my big chub so there was no direct water contact with the sausage.

Again I have no idea of the SV water leached out any flavor but figured I would raise the point out of curiosity. If no one knows the answer then I'll be the gineau pig when I SV mine some day in the near future :P

 

[chopsaw]

Since those are fibrous casings I wonder if the water from the SV bath is sucking out some of the seasoning/flavor?

You're on the money , and I'm kicking myself for missing that . I did the same thing in the brown and serve breakfast sausage thread I did . I cooked the links to long without being sealed up . Test patty was awesome , but the end result after SV unsealed was no flavor .
Nice catch on that .
tallbm the main reason I linked the Cotto salami thread was so you could see the water proof high barrier casings . They don't need to be sealed . They won't take smoke , but for un smoked sandwich meats they are fantastic .

 

[Winterrider]

tallbm , thanks that is probably the culprit. Will also vac seal next time.

 

[tallbm]

You're on the money , and I'm kicking myself for missing that . I did the same thing in the brown and serve breakfast sausage thread I did . I cooked the links to long without being sealed up . Test patty was awesome , but the end result after SV unsealed was no flavor .
Nice catch on that .
tallbm the main reason I linked the Cotto salami thread was so you could see the water proof high barrier casings . They don't need to be sealed . They won't take smoke , but for un smoked sandwich meats they are fantastic .

Yeah it looked cool! I would need to come up with a non smoked sausage for those. The cotto salami looked awesome!
Also great feedback on the SV leaching out the flavor on fibrous casings

tallbm , thanks that is probably the culprit. Will also vac seal next time.

Yeah I think that may be the culprit after chopsaw 's feedback.