German Bologna

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chopsaw

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Dec 14, 2013
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This is another Owens mix , and it's a good one . I was waiting on some muslin bags , and was wanting to do the Len Poli pork roll clone . Bags finally got here last week .
I had 2 lbs of pork cushion and 1 lb of bacon . I've had the German Bologna mix for awhile , and decided to use that instead .
I like doing smaller batches for a couple reasons . I enjoy doing it . I think smaller batches give a better end result , and fresh is better . In my experience it's never the same after freezing .
Anyway , I do my normal of cut grind and mix the first day , then stuff the next day . I also did 8 lbs. of Andouille from pork butt along with the bologna .
So , first time using the cloth bags . Followed a tip for rinsing the bags then wringing them out . Stuffed 2 smaller chubs .
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So while I was waiting for the chubs to dry a bit , and come up in temp I figured I'd make a sandwich .
Fried up a couple patties , and a couple eggs .
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Stacked up and add some cheese . Put some slider buns on to catch some steam .
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Had the smoker heating up . Set the Auber to 130 . Hung the chubs in the smoker to dry for 1 hour .
Then smoked with oak pellets with a tube in the mailbox for 2 hours . After 2 hours of smoke , I took the tube out ,
and bumped the smoker temp to 165 . I've started doing a smoke / cook method instead of bumping temps every hour .
Hit 152 internal temp at about the 9 hour mark . Sometimes I'll just shut the smoker off and leave it in there overnight .
This time I pulled them and hung in the basement overnight . It's around 60 degrees in the workshop .
No water bath . I was watching TV in there , smelled great . That 2 hour smoke is perfect for this .
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I couldn't hardly stand it . Got up this morning and went right to the basement .
Got some good shrink on them . They look great . I really like the bags .
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Time for some breakfast .
I was a bit worried about peeling the bags off . Cut down the side , comes off pretty easy .
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Taste and texture is perfect . Amount of smoke for bologna is perfect .
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This mix has great bologna flavor . I also think using bacon in the mix really adds to it .
So thanks for looking , and if you order from Owens , grab some German bologna .
 
Thanks JC . It's really good . Taste like bologna . LOL . I love those bags too .
 
Looks real good from here Chop!!
I used the bags for the first time right before Christmas and I like them.
 
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Nice wtg chop

Reminds me of Kings and Stoltzfus bologna when we lived in Ephrata, pa.
 
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Looks really good! Now if you would just pass a slice or two through my screen I'd be better!

Ryan
 
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Always neat to see how things are done differently around the country. Muslin bags are not a thing here in south Louisiana. First time I ever saw them was on this forum. I'm not a big commercial bologna fan, but homemade...I do like it. Yours looks great chop.
 
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Looks real good from here Chop!!
I used the bags for the first time right before Christmas and I like them.
Thank you Dan . Yup . The bags are cool . Gives a great look .
Nice wtg chop

Reminds me of Kings and Stoltzfus bologna when we lived in Ephrata, pa.
Thank you sir . The tip on rinsing the bags then wringing out worked great .
I just took a tour of the Stoltzfus web site . Good stuff . Here's one for you if your interested . About 40 minutes from me .
Man that looks great! Nice work
Thanks Jake . I've had it for breakfast and a mid morning snack .
 
Looks really good! Now if you would just pass a slice or two through my screen I'd be better!
Thanks Bud . If I could I would . Lol .

Looks great Rich! Is that a single or double grind? LOL White Castle mug!
I'm glad you asked . I've had that grinder for 5 years or so . That's the first time I used the small plate . So , 1 grind through the small plate . Worked great for this .
I knew you'd like the mug . Used to be able to buy the coffee that came with that mug . I've had that for years . Got it on their website .
Thanks for the comments .
 
That bologna and slider plate look out of this world Chop. Nice work

Point for sure
Chris
 
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