Smoked Bear Loaf (Hot--All Beef)
After doing a Venison Bacon about a year ago (pre-mix), and finding it rather bland, I thought I would try using the same method for some All Beef Bologna.
The mixes I used were very similar to the ones I used in my Unstuffed Beef Sticks, and my Smoked Bear Logs, except this batch is hotter.
My son said my other stuff needed more heat, so I added it. I think these are just about right, and so does he.
So I bought 25 pounds of 80/20 Ground Beef ($2.49). The total was actually 24.9 pounds---Close enough.
I broke it down into 2 more manageable batches (12 1/2 pounds each), and mixed my ingredients.
#1 Mix
Make 2 batches of the following:
Black Pepper-----------------------------1 1/2 TBS
Red Pepper Flakes----------------------1 1/2 TBS
Cayenne Pepper-------------------------1 1/2 TBS
Mustard Seed-----------------------------1 1/2 TBS
Fennel Seed (slightly crushed)--------1 1/2 TBS
Anise Seed--------------------------------1 1/2 TBS
Italian Seasoning-------------------------1 TBS
Garlic Powder-----------------------------1 1/2 tsp
Onion Powder-----------------------------1 1/2 tsp
#2 Mix
Make 2 batches of the following:
Tender Quick--------------------3 1/8 ounce
Soy Sauce------------------------5 ounces
Ice Water-------------------------7 ounces
Stir until TQ is dissolved, and put in fridge.
Any amounts of the ingredients above can be changed to suit your tastes, except the TQ.
The amount should be 1/4 ounce (1/2 TBS) of TQ per every pound of Ground Meat.
Prepare 4 Foil Pans (9" X 12"), by covering the inside with plastic wrap, leaving enough extra on the outside to cover the meat after you put it in the pans.
Mixing:
Now spread one of your 12 1/2 pound batches of Ground Beef in whatever your going to mix it in (I use a large bowl).
I like to poke a whole bunch of holes in the ground beef with my fingers, before I pour the seasoning in.
Mix one batch of #1 Mix, with one batch of #2 Mix together, and pour it over all of your ground beef.
Now Mix & Mix & Mix & Mix & Mix, until it is mixed as well as possible, and gets a little on the sticky side.
Panning:
Now put half of that first batch into each of the first 2 pans. Press it down real good & work it a little to get rid of as many air pockets & cracks in the meat as possible.
Level it out nice, and fold over the excess plastic wrap to cover well.
Put these pans in the fridge.
Now repeat the same thing with the other 12 1/2 pounds of meat & the other 2 pans.
Keep these 4 pans in the fridge over night.
This next step I do, because I have room in an extra fridge:
I take the pans out, and flip them over, upside down on my smoker racks. Then I remove the pans & plastic wrap.
I put the racks in my fridge over night again to dry somewhat on the outside & form a pellicle.
[[[[ If you don't have an extra fridge with room, I would take them out the next day, put them on the racks, and put them right in the smoker. Then I would turn the heat to about 140˚ for 2 hours, without smoke]]]]
Smoking Day:
Remove racks with meat loaves from fridge, and put them in your pre-heated (150˚) smoker.
Re-set smoker to 140˚, without smoke, for 1 hour (Except the ones in blue above).
After that first hour (or two), begin adding your smoke (I used Hickory, as usual).
Leave your temp at 140˚ for a total of 4 hours.
Change heat to 160˚ for another 2 hours.
Change to 180˚ for another 2 hours.
Change to 200˚ until the internal temps hit 165˚ (They will probably all not hit that temp at the same time).
Remove, and allow to cool down by soaking in cold water.
Then run some hot water on them to rinse off any fatty oils that came to the surface.
Dry well with paper towels, and put in fridge over night (unwrapped).
Next day slice however you want.
Note: Next time I will make 3 loaves at 7 pounds each, because 7 pounds will fit better in those pans, and 3 loaves will fit better in my MES 40 than 4 did.
Having two on the top shelf blocked too much air flow.
Qview to follow.
Thanks for looking,
Bear
All of my seasonings, except the soy sauce & TQ:
First two loaves in their pans:
Two loaves ready for smoker:
Taste test---Just right!
A peek through the window:
Perfect smoke---Picture a bit blurry.
Sink Strainer over my Top Vent keeps Bugs out of my Smoker:
Four Smoked Bear Loaves (All Beef):
All sliced up:
Vacuum packed and ready for freezer:
That's All Folks!
After doing a Venison Bacon about a year ago (pre-mix), and finding it rather bland, I thought I would try using the same method for some All Beef Bologna.
The mixes I used were very similar to the ones I used in my Unstuffed Beef Sticks, and my Smoked Bear Logs, except this batch is hotter.
My son said my other stuff needed more heat, so I added it. I think these are just about right, and so does he.
So I bought 25 pounds of 80/20 Ground Beef ($2.49). The total was actually 24.9 pounds---Close enough.
I broke it down into 2 more manageable batches (12 1/2 pounds each), and mixed my ingredients.
#1 Mix
Make 2 batches of the following:
Black Pepper-----------------------------1 1/2 TBS
Red Pepper Flakes----------------------1 1/2 TBS
Cayenne Pepper-------------------------1 1/2 TBS
Mustard Seed-----------------------------1 1/2 TBS
Fennel Seed (slightly crushed)--------1 1/2 TBS
Anise Seed--------------------------------1 1/2 TBS
Italian Seasoning-------------------------1 TBS
Garlic Powder-----------------------------1 1/2 tsp
Onion Powder-----------------------------1 1/2 tsp
#2 Mix
Make 2 batches of the following:
Tender Quick--------------------3 1/8 ounce
Soy Sauce------------------------5 ounces
Ice Water-------------------------7 ounces
Stir until TQ is dissolved, and put in fridge.
Any amounts of the ingredients above can be changed to suit your tastes, except the TQ.
The amount should be 1/4 ounce (1/2 TBS) of TQ per every pound of Ground Meat.
Prepare 4 Foil Pans (9" X 12"), by covering the inside with plastic wrap, leaving enough extra on the outside to cover the meat after you put it in the pans.
Mixing:
Now spread one of your 12 1/2 pound batches of Ground Beef in whatever your going to mix it in (I use a large bowl).
I like to poke a whole bunch of holes in the ground beef with my fingers, before I pour the seasoning in.
Mix one batch of #1 Mix, with one batch of #2 Mix together, and pour it over all of your ground beef.
Now Mix & Mix & Mix & Mix & Mix, until it is mixed as well as possible, and gets a little on the sticky side.
Panning:
Now put half of that first batch into each of the first 2 pans. Press it down real good & work it a little to get rid of as many air pockets & cracks in the meat as possible.
Level it out nice, and fold over the excess plastic wrap to cover well.
Put these pans in the fridge.
Now repeat the same thing with the other 12 1/2 pounds of meat & the other 2 pans.
Keep these 4 pans in the fridge over night.
This next step I do, because I have room in an extra fridge:
I take the pans out, and flip them over, upside down on my smoker racks. Then I remove the pans & plastic wrap.
I put the racks in my fridge over night again to dry somewhat on the outside & form a pellicle.
[[[[ If you don't have an extra fridge with room, I would take them out the next day, put them on the racks, and put them right in the smoker. Then I would turn the heat to about 140˚ for 2 hours, without smoke]]]]
Smoking Day:
Remove racks with meat loaves from fridge, and put them in your pre-heated (150˚) smoker.
Re-set smoker to 140˚, without smoke, for 1 hour (Except the ones in blue above).
After that first hour (or two), begin adding your smoke (I used Hickory, as usual).
Leave your temp at 140˚ for a total of 4 hours.
Change heat to 160˚ for another 2 hours.
Change to 180˚ for another 2 hours.
Change to 200˚ until the internal temps hit 165˚ (They will probably all not hit that temp at the same time).
Remove, and allow to cool down by soaking in cold water.
Then run some hot water on them to rinse off any fatty oils that came to the surface.
Dry well with paper towels, and put in fridge over night (unwrapped).
Next day slice however you want.
Note: Next time I will make 3 loaves at 7 pounds each, because 7 pounds will fit better in those pans, and 3 loaves will fit better in my MES 40 than 4 did.
Having two on the top shelf blocked too much air flow.
Qview to follow.
Thanks for looking,
Bear
All of my seasonings, except the soy sauce & TQ:
First two loaves in their pans:
Two loaves ready for smoker:
Taste test---Just right!
A peek through the window:
Perfect smoke---Picture a bit blurry.
Sink Strainer over my Top Vent keeps Bugs out of my Smoker:
Four Smoked Bear Loaves (All Beef):
All sliced up:
Vacuum packed and ready for freezer:
That's All Folks!
Last edited:
