I had a chance to make some more bologna this past weekend. Same recipe I've used in the past, but decided to make smaller chubs versus the larger 4"+ diameter chubs I've done before.
Ground up some pork butts and had some lean ground beef to use. The usual list of bologna ingredients:
After mixing all the ingredients, I re-ground (2nd grind) the batch through a FINE late (3.0) in order to achieve a smooth, fine texture in the final bologna. This will sit in the fridge overnight before I start the stuffing process....
NEXT DAY: I used some summer sausage fibrous casings I picked up on my last trip to the Cabela's outside of Reno.
They hold about 3.3 lbs fully stuffed. Had just enough leftover to make a mini-chub ("chubbette"?
):
I hung the chubs in kitchen & put the big floor fan on 'em to blowdry them before I hung them in the smoker.
After about an hour, I hung the dry chubs in the smoker. Using "Pitmaster Blend" pellets in the A-Maze-N smoker, I'll hang these for about 3 or more hours of heavy smoke before I finish them in the poacher.
More to come.....
Kevin
Ground up some pork butts and had some lean ground beef to use. The usual list of bologna ingredients:
After mixing all the ingredients, I re-ground (2nd grind) the batch through a FINE late (3.0) in order to achieve a smooth, fine texture in the final bologna. This will sit in the fridge overnight before I start the stuffing process....
NEXT DAY: I used some summer sausage fibrous casings I picked up on my last trip to the Cabela's outside of Reno.
They hold about 3.3 lbs fully stuffed. Had just enough leftover to make a mini-chub ("chubbette"?
I hung the chubs in kitchen & put the big floor fan on 'em to blowdry them before I hung them in the smoker.
After about an hour, I hung the dry chubs in the smoker. Using "Pitmaster Blend" pellets in the A-Maze-N smoker, I'll hang these for about 3 or more hours of heavy smoke before I finish them in the poacher.
More to come.....
Kevin
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