Made some Bologna . Butts were on sale for $.99lbs.
Made 5lbs of Bologna, 5lbs of Andouille
Here stuffing the casing
Pick up a few toys when I got the seasoning.
The Chorizo I use for the smokeout for Scarbelly.
http://www.smokingmeatforums.com/t/129454/my-tribute-to-scarbelly-chorizo-breakfast
Bologna hanging around after stuffing them
The casing on the left (for summer sausage) I was out of hog casing so just stuff the Andouille
in it.
one on the right for the Bologna.
Got tired of the cheap injectors so got a good one.
Here the Andouille
In my UDS.
All done
Close up of the Bologna. Has a real good flavor.
Here the Andouille
Slice the Bologna up
Ready for the freezer
This will go in the frig to eat.
The Andouille all vac. sealed up (love the food saver)
Thanks for looking
Made 5lbs of Bologna, 5lbs of Andouille
Here stuffing the casing
Pick up a few toys when I got the seasoning.
The Chorizo I use for the smokeout for Scarbelly.
http://www.smokingmeatforums.com/t/129454/my-tribute-to-scarbelly-chorizo-breakfast
Bologna hanging around after stuffing them
The casing on the left (for summer sausage) I was out of hog casing so just stuff the Andouille
in it.
one on the right for the Bologna.
Got tired of the cheap injectors so got a good one.
Here the Andouille
In my UDS.
All done
Close up of the Bologna. Has a real good flavor.
Here the Andouille
Slice the Bologna up
Ready for the freezer
This will go in the frig to eat.
The Andouille all vac. sealed up (love the food saver)
Thanks for looking