- Sep 16, 2007
- 4,305
- 12,487
I had heard lots of talk among members with respect to Red Barn Bologna. I had never heard of it or seen it before they posted pics. My bologna has always been called Oscar. I was gifted a pack of seasoning and wanted to try my hand at it. Got lots of tips from members and started getting supplies, starting with something else i had not heard of, Muslin Sacks. There are so many knowledgeable and helpful people on this site and i appreciate their willingness to share information even if the questions are redundant. Okay now on the the process.
I bought a small cabelas grinder to use for small batches of meat and wanted to use it for this batch. I had 8 pounds of pork butt and 16 pounds of beef from the steer i had butchered this year.
I did a double grind finishing with the 4 mm plate. that was a chore. but was happy with the result.
divided the meat in to two batches as my meat mixer wouldnt fit all at once. so i measured out the seasoning and cure for each weight and mixed. first mix went great. second mix not so great, but i got it done with the mixer by folding the meat back to the good side.
I let the meat sit over night and stuffed the next day, (yesterday). around noon i finished and @smokin peachey talked me in to smoking it yesterday. I used Pecan wood for the cook. I kept a Weber going with coal to help supplement the heat to maintain temps under 170.
the smoke took way longer then i ever thought it would have. I had chopped a bunch of pecan logs super small with the ax and hatchet thinking 6-8 hrs tops for the cook. well needless to say, I was chopping wood at 1 am, 3 am, 4 am 6 am like a tweeker. my neighbors have got to be pissed off. it was dark and I had chunks of logs flying all over the yard, found then when it turned daylight.
18.5 hours later the all the chubs were at 155 and put in the fridge to cool. I have a large True refrigerator i use for meat process and hiding beer from the wife. it worked good for cooling the meat down fast.
I had smoked some cheese last week, tillamook cheddar, mild and sharp, jack and some mozzarella. About 15 pounds total. looking forward to pairing them soon. the red barn taste is phenominal. if you have the chance, give it a go. it is worth the time and effort. Thanks for looking and sorry for being long winded.
I bought a small cabelas grinder to use for small batches of meat and wanted to use it for this batch. I had 8 pounds of pork butt and 16 pounds of beef from the steer i had butchered this year.
I did a double grind finishing with the 4 mm plate. that was a chore. but was happy with the result.
divided the meat in to two batches as my meat mixer wouldnt fit all at once. so i measured out the seasoning and cure for each weight and mixed. first mix went great. second mix not so great, but i got it done with the mixer by folding the meat back to the good side.
I let the meat sit over night and stuffed the next day, (yesterday). around noon i finished and @smokin peachey talked me in to smoking it yesterday. I used Pecan wood for the cook. I kept a Weber going with coal to help supplement the heat to maintain temps under 170.
the smoke took way longer then i ever thought it would have. I had chopped a bunch of pecan logs super small with the ax and hatchet thinking 6-8 hrs tops for the cook. well needless to say, I was chopping wood at 1 am, 3 am, 4 am 6 am like a tweeker. my neighbors have got to be pissed off. it was dark and I had chunks of logs flying all over the yard, found then when it turned daylight.
18.5 hours later the all the chubs were at 155 and put in the fridge to cool. I have a large True refrigerator i use for meat process and hiding beer from the wife. it worked good for cooling the meat down fast.
I had smoked some cheese last week, tillamook cheddar, mild and sharp, jack and some mozzarella. About 15 pounds total. looking forward to pairing them soon. the red barn taste is phenominal. if you have the chance, give it a go. it is worth the time and effort. Thanks for looking and sorry for being long winded.
