Made some Bologna and Andouille

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jrod62

Smoking Guru
Original poster
OTBS Member
Group Lead
Jun 13, 2011
5,010
41
New Athens IL
Made some Bologna .   Butts were on sale for $.99lbs. 
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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
 
Dang Bro!...You make it look like you know what you are doing!
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   Real nice job...JJ
 
How does that hold up pre-sliced and packaged compared to packaging whole or chunks and slicing on demand?
 
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