Sweet Bologna Slicing

[SFLsmkr1]

Slicing the Amish Sweet Bologna. Taste real good, now vac seal it up.

Doing a couple flat with the 4" and others are in 1/4lb bags.

 

[smokerjim]

looks fantastic!

 

[TNJAKE]

Yum!

 

[motocrash]

Beautiful, my mouth is watering.

 

[thirdeye]

Very good timing on your posting. I'm kicking some bologna options around.... Would you post your recipe/technique?

 

[SFLsmkr1]

I really dont have a technique, i just do it.

But here is the link with recipe.

Amish Style Sweet Bologna

I have used this recipe a few times. Its pretty good. 4 lbs ground venison or 4 pounds 90/10 GB 1 lb extra lean ground beef if using venison. If going all GB just add this pound the the other 4 1/3 cup Morton Tender Quick. (yeah i know but trust me) 1 TBSP ground black pepper. If you like more...

www.smokingmeatforums.com

 

[thirdeye]

Don't know how I missed that posting. Looks like a solid recipe, it may be a tick on the sweet side for me on this run, but I've earmarked it. The best thing is 2.5 to 3 pound chubs are a great way to test several recipes at once.

 

[SFLsmkr1]

You can cut back the brown sugar and syrup or even leave it out for the regular style lebnun bologna.

 

[HalfSmoked]

Looks great Rick.

Warren

 

[chopsaw]

Wow . That came out fantastic . I'll be trying this at some point .
Nice work .

 

[Bearcarver]

Awesome Rick!!!
Those slices would make Great Poker Chips, but the game wouldn't last long.
The Chips would be Devoured!!!
Like.

Bear

 

[SFLsmkr1]

Thanks everyone

A guy on Fakebook asked me why i slice and vac seal instead of leaving in chub form?
Because when i give it away its easier for them if its already sliced.

 

[chef jimmyj]

Beautiful! Where's the Cream Cheese and Pickle?...JJ

 

[jkc64]

That's some good looking eats