I made 22 pounds of bologna today using the Owens Red Barn Bologna mix. I doctored it a little bit by adding 1 tablespoon of granulated garlic per each 10 pounds and I also added one teaspoon of hickory liquid smoke from The Sausage maker per each 5 pounds. I added the liquid smoke since I'm using high barrier casings and I'm cooking the bologna in the oven at 175 degrees. I am going to check the temp of the bologna in about another hour. It's been in the oven for a little over 8 hours now. The casings seem really tight and I'm a little concerned about sticking a temperature probe in the bologna to check, I sure hope I don't have a shot of hot juice jetting out when I probe.
The meat I used is brisket and pork butt.
I always forget to take pictures of the process when making sausage, since I usually don't have a helper, but I will take an oven shot and a finished picture when complete.
I always forget to take pictures of the process when making sausage, since I usually don't have a helper, but I will take an oven shot and a finished picture when complete.
