PJ's Red Barn Bologna

[poacherjoe]

This is PS seasoning's Red Barn Bologna all mixed with 10 pounds of ground venison and 2 1/2 pounds of ground pork butt that I ran through the grinder twice using a 3/16 plate. I then placed it in a 2 gallon ziplock and put it in my enterprise stuffer with the corner of the bag pulled out at the nozzle. This way makes it easier for cleanup.

Here you can see the bag sticking out of the nozzle. Now I cut the bag and place the spout on the stuffer and start pressing the mixture into my collagen ring casing's

Here are the casings all stuffed. This is my first time using these rounded collagen casing's. They stuffed quite easy and didn't burst. I was impressed. I let these sit in the fridge overnight

Here the ring bologna is drying in the smoker for a few hours before I start the smoking process

This is my SmokinTex 1460 smoker with an Auber PID controller and an Inkbird remote thermometer. I am using the step method where I start with 120 degrees and no smoke for the first hour and then I add the Mountain Mahogany wood chunk and start the smoke process. The PID controller is pre programed to add 10 degrees every hour until it reaches 170 and then it will stay at 170 until the probe that is in the bologna reaches an IT of 153. Then it will sound an alarm

Here the ring bologna is done and ready to toss in my ice chest that is full of chopped ice and water to bring the temp down and stop the cooking process so it won't dry out. This takes about 20 minutes

Now that they have cooled down I place them on a wooden dowel and let them Blossom . It was nice and cool so I just left them in the garage overnight.

Here is the finished product sliced for you to see. Sorry you can't taste it . It turned out great .

 

[smokin peachey]

Looks great Joe.

 

[flatbroke]

Nice job PJ. Looks awesome

 

[chopsaw]

Looks perfect . Nice set up too .

 

[thirdeye]

You certainly have a great set-up. Did you do a cold shower or ice bath before blooming? I've never used the collagen casings other than summer sausage.... how does the smoke penetration and flavor compare to regular gut casings, and does the casing come off easily? Also, can you grill sausage in collagen casings?

 

[smokerjim]

looks fantastic !

 

[buzzy]

Looks great & nice setup.

 

[pushok2018]

Nice looking bologna! Interesting idea with a zip lock bag for stuffing...

 

[pc farmer]

Looks good. Nice bind. Is it just the pics or is the color not all the same?

 

[Sowsage]

Man that looks great! Nice job!

 

[SmokinAl]

That looks fantastic!
I will have to try the zip lock trick!
Do you get all the mix out of the bag?
Al

 

[poacherjoe]

That looks fantastic!
I will have to try the zip lock trick!
Do you get all the mix out of the bag?
Al

Thanks Al . No there is leftover in the bag and the nozzle that I hand stuff into the casing. Spray some cooking oil on the inside of the stuffer so the bag will slide freely.

 

[poacherjoe]

Looks good. Nice bind. Is it just the pics or is the color not all the same?

Thanks Adam , The collagen casing took that extra color and when I stripped the casings to vacuum pack the meat was all the same color.

 

[poacherjoe]

You certainly have a great set-up. Did you do a cold shower or ice bath before blooming? I've never used the collagen casings other than summer sausage.... how does the smoke penetration and flavor compare to regular gut casings, and does the casing come off easily? Also, can you grill sausage in collagen casings?

Thanks Thirdeye , I did give it a 20 minute ice bath and the smoke didn't seem to penetrate as well as the fibrous casings that I normally use. I peeled them off the next day with little problem and vacuum packed them. These were the non edible collagen casings and no you can't toss them on the grill. The rings also take up more space in this smoker vs hanging chubs off the rack.

 

[Bearcarver]

Looks Great, PJ !!!
Look just like I get from my favorite PA Dutch Butcher Shops in this area.
Nice Job!
Like.

Bear