Red Barn Bologna Time

[BGKYSmoker]

You have an attachment point on the hanging rod ? I'm stealing that too .

The top slot was from the factory for larger items like bacon or hams.
The wooden dowel has just a screw on it so i can clip the PID temp probe to it. I dont probe my SS or the like.

6" amazn tube with hickory/pecan

 

[chopsaw]

The wooden dowel has just a screw on it so i can clip the PID temp probe to it.

Great idea . OK , waiting for the finish .

 

[BGKYSmoker]

Couple more hours yet.

 

[Bearcarver]

I got one eye on this, and it's looking Mighty Tasty!!
Be Back!

Bear

 

[BGKYSmoker]

Chubs are cooled, heading to the fridge.

 

[crazymoon]

Rick, They look scrumptious!

 

[BGKYSmoker]

Taking the casings off these chubs. Good peel beings these casings are part of a 300 case lot i bought few years ago.

Here some slice and taste. Guess the RBB passed with my wife.

Going to give the cut smaller chubs to one the resort yard guys.

Thanks Y'all

 

[Bearcarver]

Oh Yeah!!
Looking Good, Rick!!
Yummmm.
Like.

Bear

 

[BigTurtle]

Beeyootiful.

 

[chopsaw]

Good stuff right there . I'm going to go with more beef next time I make it .

 

[seenred]

Looks terrific!

Red

 

[dernektambura]

Sir, this is fantastic....thanks for "how to"... I will definitely include it on my to do list.

 

[HalfSmoked]

Yes sir the rick does it again. Great job from the master. Hope when I do some it turns out looking 1/2 that good.

Warren

 

[BGKYSmoker]

Yes sir the rick does it again. Great job from the master. Hope when I do some it turns out looking 1/2 that good.

Warren

I'm sure yours will be great also, you do nice vittles.

TY

 

[HalfSmoked]

Thanks for the like Rick it is greatly appreciated.

Warren

 

[indaswamp]

Sure wish I liked bologna a lot more than I do...because yours looks awesome!

Question for you Rick, How are you emulsifying the meat paste? grinder run through successively smaller dia. plates, or a food processor?

 

[BGKYSmoker]

Sure wish I liked bologna a lot more than I do...because yours looks awesome!

Question for you Rick, How are you emulsifying the meat paste? grinder run through successively smaller dia. plates, or a food processor?

I dont do much emulsifying. Most of the meat is thru the med or fine plate. I have heard that a good juicer can really do a good job on emulsify.

 

[indaswamp]

I dont do much emulsifying. Most of the meat is thru the med or fine plate. I have heard that a good juicer can really do a good job on emulsify.

Ah... ok, that explains how your chubs look. So it's a coarse bologna.

 

[zwiller]

LOOKS GREAT! I gotta ask, do the popular bologna mixes taste like better versions of store bought bologna with ( I think) the coriander flavor or do some these mixes do not even taste like store bough bologna at all? I am tempted to think they might taste like SS without the tang.

 

[flatbroke]

looks great