The bologna has a nice 'smokey' taste—but it compliments, rather than overwhelms the bologna's tangy flavor. I do like the simplicity of cold-smoking versus having to carefully monitor temps when 'hot' smoking. I had planned on doing only 4 hours, but got distracted doing other things & wound up smoking the chubs closer to 6 hours. No problem as two rows of Amazen pellets lasted the duration.
Here's the recipe:
BOLOGNA
makes 10 lbs
5 LBS PORK SHOULDER
5 LBS LEAN GROUND BEEF
70g Kosher Salt
85g Non Fat Dry Milk (blended until fine powder is achieved)
(or 55g NFDM; 30g SoyProtein)-I used 100% NFDM on this batch
36g Dextrose
12g Cure#1
7.0g White Pepper
6.0g Paprika (*use Smoked Paprika if stronger smoke flavor is desired)
4.5g Nutmeg (I ran out of nutmeg so used 2.5g of mace with 2.0g nutmeg)
3.0g Garlic powder (add more if you want more garlic kick)
2.0g Allspice
2.0g Coriander
1-1/2 cups Ice water
Soak Casing(s) in warm water.
Use a medium plate (4.5) to grind pork. Mix salt and cure together in 1/2cup water.
Mix this solution into meats until well-mixed. Let sit for an hour or so in fridge. Add remaining ingredients and grind again through fine plate (3.0).
Stuff into casings. Air dry. Preheat smoker to 100 and hang bologna for an hour. Raise temp to 130 for another hour. Smoke time: 90 minutes-2hours.(**OR cold-smoke for 4-6 hours—this is what I did this time.). Poach chubs in hot bath @167 degrees until 155 IT is reached. Cool bologna in ice bath and hang to bloom. Refrigerate overnight. Slice after well-chilling.
- Kevin
