Here in PA they call it trail bologna ;D
Course grind 80/20
(http://i123.photobucket.com/albums/o290/stlthy1/IMG_0187.jpg)
Trail bologna mix ready
(http://i123.photobucket.com/albums/o290/stlthy1/IMG_0188.jpg)
All mixed up.
(http://i123.photobucket.com/albums/o290/stlthy1/IMG_0189.jpg)
Casing slid onto my 1" BJT Tube
(http://i123.photobucket.com/albums/o290/stlthy1/IMG_0191.jpg)
3 1/2 pound chub of trail bologna hanging overnight. Going to get hickory tomorrow.
(http://i123.photobucket.com/albums/o290/stlthy1/IMG_0193.jpg)
The small chub is a peanut butter chub :D ;D
Nice looking Chub Club there Nepas!
Ymmmmmm
Can't wait to see the finished product.
Lumpy
Looks good, gonna taste even better.
Bologna hanging getting a dry out of 140* no smoke for 1 hour. Then vent 1/2 open and 5 pucks of hickory at 140* After smoke bumped to 150 no smoke for 2 hours. PID going to 160* for 4 hours then Final heat at 175* until i get my IT. I will have my water pan 1/2 full.
(http://i123.photobucket.com/albums/o290/stlthy1/IMG_0195.jpg)
I have my PID in the cabinet with the probe through a holde on the side.
(http://i123.photobucket.com/albums/o290/stlthy1/IMG_0197.jpg)
Looks good waiting on the finished product.
Stalled at that dang 136*
Prob come up when i'm not lookin :D
Do you have to flip the sausage over during the cook to even things out. I would think the bottom, nearer the heat would get to temp much faster than the top.
Quote from: pensrock on February 14, 2010, 04:55:18 PM
Do you have to flip the sausage over during the cook to even things out. I would think the bottom, nearer the heat would get to temp much faster than the top.
When i was doing in my 4 rack i did, but the 6 rack is better. Not had to flip yet.
So its done now, shot the IT to 156* in no time. Gave it a bath to lower to 100* and now hanging for awhile.
(http://i123.photobucket.com/albums/o290/stlthy1/IMG_0210.jpg)
Ain't it funny how them dang things can be at 136* forever you turn your back for 2 minutes and they jump to 156 on you. When you wanted to pull at 153*
Thats some good lookin bologna NePas
The 6 rack works great for doin sausage like this dont it?
I did a test in mine with 2 probes in the sausage, one in the top and one in the bottom of the sausage, the temp from top to bottom of the sausage is only 9 deg.
Not yet 24 hours but close enough. Gotta cut this bologna up.
(http://i123.photobucket.com/albums/o290/stlthy1/IMG_0211.jpg)
Looks good.
(http://i123.photobucket.com/albums/o290/stlthy1/IMG_0212.jpg)
(http://i123.photobucket.com/albums/o290/stlthy1/IMG_0214.jpg)
(http://i123.photobucket.com/albums/o290/stlthy1/IMG_0213.jpg)
Now vac and seal time ;D
Looks great Rick. :)
Thanks Greg
My wife says its gotta little kick to it ;D
That looks really good.
How did the peanut butter chub turn out?? :D
Thats some good lookin bologna NePas
Quote from: squirtthecat on February 15, 2010, 07:12:22 PM
How did the peanut butter chub turn out?? :D
It didnt make it very far before my grand daughter got to it.. Yeah Yeah thats what happend ;D :D