My sausage making journey...

[Gonna Smoke]

Since the first of this year, when I started making sausage, I've been down several paths from basic bulk breakfast sausage to kielbasa to hotdogs to other stuffed sausages.

Something I'd been wanting to try was bologna because I just wanted to, but more importantly is that I have a grandgirl who loves it and I wanted to give her a superior product.

So I ordered the casings from TSM, got a butt, and had all these plans, but then life and Debby threw me curve balls. But I read almost every post on here and enlisted the guidance of Eric SmokinEdge to help. Finally yesterday, the stars all aligned and I was able to get started just hoping that today would bring decent weather to light my smoker.

First was to get help grinding the pork...~2570g. Only available option was my 4 year old grandgirl so I put her to work...

Ground 2 more times through the ⅛" plate, it was ready to season and stuff. I actually seasoned and mixed between the 2 grinds through the ⅛" plate. I used Eric's recipe here and stuffed the almost 5" casings by hand. Got the chub packed as tight as I could and into the fridge overnight hoping the weather would let me light the smoker today...

This morning I woke up to no rain so I said, "Today is the day". Lit my Ok Joe and the chub went on at a pit temp of 150℉-170℉...

After 5 hours of hickory smoke, the IT was about 125℉ so I pulled it and into a 175℉ poach to finish...

Pulled it out at an IT of 153℉ and hung it to cool. Then into the garage fridge to chill overnight with the plan to remove the casing and slice tomorrow afternoon. The test fry was good and if it tastes half as good as it smells now after the smoke, it will be great. I will update this after we try it.

I'd just like to thank Eric SmokinEdge for his guidance and also putting up with all my questions...

 

[DougE]

Even if it tastes like crap, which I doubt, having spent time making memories you and the grandgirl will forever cherish is the money shot!

 

[indaswamp]

Awesome! Waiting for the slice shot...

 

[cptnding]

Good stuff man! And yeah it's nice to have help. Especially the fun kind!

 

[Dave in AZ]

Since the first of this year, when I started making sausage, I've been down several paths from basic bulk breakfast sausage to kielbasa to hotdogs to other stuffed sausages.

Something I'd been wanting to try was bologna because I just wanted to, but more importantly is that I have a grandgirl who loves it and I wanted to give her a superior product.

So I ordered the casings from TSM, got a butt, and had all these plans, but then life and Debby threw me curve balls. But I read almost every post on here and enlisted the guidance of Eric SmokinEdge to help. Finally yesterday, the stars all aligned and I was able to get started just hoping that today would bring decent weather to light my smoker.

First was to get help grinding the pork...~2570g. Only available option was my 4 year old grandgirl so I put her to work...
View attachment 702191

Ground 2 more times through the ⅛" plate, it was ready to season and stuff. I actually seasoned and mixed between the 2 grinds through the ⅛" plate. I used Eric's recipe here and stuffed the almost 5" casings by hand. Got the chub packed as tight as I could and into the fridge overnight hoping the weather would let me light the smoker today...
View attachment 702193

This morning I woke up to no rain so I said, "Today is the day". Lit my Ok Joe and the chub went on at a pit temp of 150℉-170℉...
View attachment 702192

After 5 hours of hickory smoke, the IT was about 125℉ so I pulled it and into a 175℉ poach to finish...
View attachment 702194

Pulled it out at an IT of 153℉ and hung it to cool. Then into the garage fridge to chill overnight with the plan to remove the casing and slice tomorrow afternoon. The test fry was good and if it tastes half as good as it smells now after the smoke, it will be great. I will update this after we try it.

I'd just like to thank Eric SmokinEdge for his guidance and also putting up with all my questions...

What a perfect way to do spme cooking!! Your process sounds about perfect too, just the way I'd do it myself--I think your granddaughter is gonna love it! I hope you make her a fried baloney sandwich, I remember the first time I had one, still a favorite!

I'm looking forward to her taste test!

 

[cptnding]

Time spent with my grandparents are some of my most fond memories!

 

[Brokenhandle]

That's awesome Charles! Do you think she'll let you have some?

Ryan

 

[gmc2003]

Man that looks store bought Charles. You and your granddaughter did fantastic.

Point for sure
Chris

 

[Gonna Smoke]

Even if it tastes like crap, which I doubt, having spent time making memories you and the grandgirl will forever cherish is the money shot!

Our grands are such a huge part of our life and we never miss an opportunity to get them involved and make memories. I hope that when I'm gone, she'll look back with a smile...

Awesome! Waiting for the slice shot...

That's coming today sometime...

Good stuff man! And yeah it's nice to have help. Especially the fun kind!

It's a lot of fun, but may be some child labor laws violated in the making of this bologna...

What a perfect way to do spme cooking!! Your process sounds about perfect too, just the way I'd do it myself--I think your granddaughter is gonna love it! I hope you make her a fried baloney sandwich, I remember the first time I had one, still a favorite!

I'm looking forward to her taste test!

Thanks Dave! Fried bologna sandwich is the first order of business...

Time spent with my grandparents are some of my most fond memories!

Growing up, my grandparents lived too far away to see everyday. Our grands all live very close from 2 blocks away to just over a mile and they are grown and gone so fast. We get to see them almost every day and I don't want to look back and say "I wish I would've..."

I keep thinking about the Harry Chapin song The Cat's In The Cradle...

 

[Gonna Smoke]

That's awesome Charles! Do you think she'll let you have some?

Ryan

Maybe, we'll see... I'll fire her if she doesn't...

 

[Gonna Smoke]

Man that looks store bought Charles. You and your granddaughter did fantastic.

Point for sure
Chris

Thanks Chris. I couldn't have done without some help, though...

 

[chopsaw]

Looks good so far .

I couldn't have done without some help, though...

Maybe se can help you slice it ?

 

[Rafter H BBQ]

Charles, nicely done my friend… and can’t get any better help than that! Look forward to the cut shot!

 

[Gonna Smoke]

Looks good so far .


Maybe se can help you slice it ?

That might be the plan...

 

[chopsaw]

I'm dying to see the inside ,,,,,,

Best test would be you slice and she gets the first bite .

 

[bill ace 350]

That sure does look great!

 

[Winterrider]

Well done, and I bet she had a ball helping

 

[Gonna Smoke]

Well done, and I bet she had a ball helping

She did. She's always helping Nana do something, too...

 

[Gonna Smoke]

Waiting for the slice shot...

Look forward to the cut shot!

I'm dying to see the inside ,,,,,,

After checking with our daughter about their plans for today, they are not going to be here. So I couldn't wait any longer and here's the cut shots...

I'll admit that I had to try a small piece and it is GREAT!! I am going to wait on the girls before I slice it all and then let them sample...

 

[Rafter H BBQ]

After checking with our daughter about their plans for today, they are not going to be here. So I couldn't wait any longer and here's the cut shots...
View attachment 702222
View attachment 702223

I'll admit that I had to try a small piece and it is GREAT!! I am going to wait on the girls before I slice it all and then let them sample...

Looks darn tasty from here Charles… nice job buddy!