Last Of The Red Barn

[BGKYSmoker]

Just peeled my last chub of Owens Red Barn Bologna open.

Always good the Owens mixes. Time to make more.

 

[smokerjim]

sure does look good!

 

[jcam222]

Looks amazing!!

 

[6GRILLZNTN]

That looks delish!

 

[texomakid]

Is that like Summer Sausage? Sure looks good what ever it is.

 

[pc farmer]

Yup. I am saving my last one. I need a new stuffer before I can make more.

 

[Steve H]

Looks good!

 

[BGKYSmoker]

Yeah i guess you can call it red barn SS because im to lazy to emulsify meat.

Thanks for the likes.

 

[chopsaw]

Yeah that looks great . Must be a " thing " . I have one chub left .

 

[daveomak]

I just ordered the Red Barn Bologna spices... We'll see....

 

[pc farmer]

I just ordered the Red Barn Bologna spices... We'll see....

Well hope you like it. I know I do and easy to change profiles.

 

[Fueling Around]

Yeah i guess you can call it red barn SS because im to lazy to emulsify meat.

Thanks for the likes.

My main dislike of bologna is the emulsified (mush) texture. Summer (and other similar) sausage has the texture and flavor to my liking.

 

[daveomak]

Don't emulsify the meat... Do a grind you like and add the spices....

That's what I do....

 

[sawhorseray]

That looks great! I like the appearance far more than bologna that has been emulsified, Like. RAY

 

[HalfSmoked]

Looks good in my book.

Warren

 

[bacon_crazy510]

Man, that sure does look tasty @SFLsmkr1 ! I've been tempted to buy this spice blend. I think you just convinced me.

Great.

Another meat project.

I love it!!!

 

[Mastercaster]

It looks awesome!

 

[gary s]

Looks Great

Gary

 

[daveomak]

Hows the salt level??? I e-mailed Owens and they wouldn't say how much salt they put in the RB...
I've not salted anything for a couple years... Just curious if I should cut back on the recommended amount per pound to make it palatable to me...

 

[BGKYSmoker]

Hows the salt level??? I e-mailed Owens and they wouldn't say how much salt they put in the RB...
I've not salted anything for a couple years... Just curious if I should cut back on the recommended amount per pound to make it palatable to me...

Dave

Its not bad. Not as salty as store bought.