Red Barn Bologna

[73saint]

chopsaw , & the others gracious enough to post several detailed threads, thanks for the help and motivation.
-25lb batch Owens Red Barn Bologna
-10lbs venison, 7 lbs pork, 8lbs chuck/short rib (don’t kill me I was trying to make 25lbs with what was in the freezer).
-2 grinds, once through 3/16 plate, once through 1/8 plate.
-12.5lbs plain, 12.5lbs jalapeño/cheddar
-used beef rounds for plain, LEM fibrous casings for the jalapeño cheese. I also added carrot fiber to both batches.
-smoked on the fatboy, used lump charcoal and cherry chunk wood. Followed the Owens cook temps to the letter. Here are some pics I took along the way.

 

[jcam222]

Man that all looks incredible!! Nice job.

 

[73saint]

Man that all looks incredible!! Nice job.

thanks. I’m resisting the temptation to cut into it until tomorrow. Will post pics then.

 

[motocrash]

Excellent work, as usual but . . . no sliced pics

 

[73saint]

Excellent work, as usual but . . . no sliced pics

Moto, they’re coming, I promise. I just swore I would give them overnight in the fridge. I’m sorry, I shoulda waited on the post lol.

 

[bacon_crazy510]

Ehrmagherd. I can't wait fo a sliced photo.

LIKE!!!!!!

 

[73saint]

Ehrmagherd. I can't wait fo a sliced photo.

LIKE!!!!!!

Lol thanks for the like bacon!

 

[6GRILLZNTN]

Geez! That looks incredible!

Dave

 

[pc farmer]

Looks great but your smoker temp was up there. 170 is the highest i will go. I have some rounds in the fridge i havent ever used. I better try them.

 

[73saint]

Looks great but your smoker temp was up there. 170 is the highest i will go. I have some rounds in the fridge i havent ever used. I better try them.

I Pushed it to 200 at the end, but the instructions say 170-190 for the last 4-5 hours so it was pretty close.

 

[HalfSmoked]

Nice looking batch of bull there.

Warren

 

[chopsaw]

Looks like it came out great . Love the rings ! Your doing right by waiting , I usually can't .
I keep my temps at 170 max . That mix of meat should be good . Can't wait to see it sliced .
Nice work .

 

[73saint]

Looks like it came out great . Love the rings ! Your doing right by waiting , I usually can't .
I keep my temps at 170 max . That mix of meat should be good . Can't wait to see it sliced .
Nice work .

I just saw where the Owens instructions said 170-190 until internals hit 155. Now y’all have me thinking I screwed up with those extra 10 degrees in the last 45 or so. Hope it’s ok, gonna find out soon...

 

[73saint]

Nice looking batch of bull there.

Warren

Thanks Warren. Taking some to the office this morning. I may even cut off a hunk before I leave.

 

[chopsaw]

Your fine . If I do bump it up to push them to temp , I only do it for 15 minutes or so .
I'd say you did great for using charcoal . Easier with PID electric .

 

[73saint]

Your fine . If I do bump it up to push them to temp , I only do it for 15 minutes or so .
I'd say you did great for using charcoal . Easier with PID electric .

I’ve gotten to be pretty good at knowing exactly how much lump I need to get where I want to be. Sometimes it can be tricky bc ambient temps and wind really affect lower temps more than higher. I don’t know why but I like the tedious challenge of constantly watching the fire/temps. Some of my friends who make sausage get frustrated with me for thinking I can make good sausage on a stick burner. The verdict is still out haha!

 

[73saint]

So good!! Really happy with the texture, appearance and flavor. I think the jalapeño cheese is my fave.

 

[Bearcarver]

Oh My !!
That all looks Fantastic, Saint!!!
Heck of a Job!
Like.
Wish I could eat some of that with you, while we watch our Favorite QB Drew Brees Kicking Butt !!!

Bear

 

[73saint]

Oh My !!
That all looks Fantastic, Saint!!!
Heck of a Job!
Like.
Wish I could eat some of that with you, while we watch our Favorite QB Drew Brees Kicking Butt !!!

Bear

Thanks Bear! Boy that sure sounds good, a little red barn, a few cold ones and some football. It's been too long!!

 

[chopsaw]

Yeah , that came out great . Nice job .