Doing some bologna for vac sealing.
Casings soaking in warm salty water.
(http://i868.photobucket.com/albums/ab242/nepas1/DSCF7467.jpg)
Paprika/cure 1 mixed.
(http://i868.photobucket.com/albums/ab242/nepas1/DSCF7463.jpg)
Bologna mix added to the paprika. Put in the freezer for 20 mins.
(http://i868.photobucket.com/albums/ab242/nepas1/DSCF7466.jpg)
Cotton muslin bologna bags ......... old school soaking.
(http://i868.photobucket.com/albums/ab242/nepas1/DSCF7465.jpg)
Emusified meat with the mix added while in the processor.
(http://i868.photobucket.com/albums/ab242/nepas1/DSCF7468.jpg)
Stuffed and drying some. The cotton will sweat more than the synthetic. Even a baby one ;D
(http://i868.photobucket.com/albums/ab242/nepas1/DSCF7469.jpg)
Notice after 1.5 hours how dark they got. In the fridge now and smoke tomorrow morning.
(http://i868.photobucket.com/albums/ab242/nepas1/DSCF7470.jpg)
Looks good, how much did you make? 10 pounds?
Quote from: pensrock on September 27, 2010, 05:16:10 PM
Looks good, how much did you make? 10 pounds?
Did 6 pounds.
Rick
Looking forward to the final pictures. If you slice into one give us a picture if you would. I would like to see the texture. plus if you wouldn't mind give us some smoking details. I am curious how long it takes to get the IT accomplished.
ps got 10 pike Saturday.
Kirby
Maverick is running 2* higher than PID....no worries EH ;D
(http://i868.photobucket.com/albums/ab242/nepas1/DSCF7484.jpg)
Hanging at 140* for an hour before i start up the Lil'Tex reactor :D :D
(http://i868.photobucket.com/albums/ab242/nepas1/DSCF7485.jpg)
They are looking good ;D
(http://i868.photobucket.com/albums/ab242/nepas1/DSCF7489.jpg)
What kind of pucks I mean pellets are you burning?
Quote from: squirtthecat on September 28, 2010, 09:06:25 AM
What kind of pucks I mean pellets are you burning?
Hickory & Apple mix
Thank you for the shot where I can see the placement of the cabinet temp probe. I have been fatting out sausages that I hang because I put my probe below the sausage. I think that has been my problem and if I hang the probe above the links it should solve my problem.
Quote from: Sailor on September 28, 2010, 10:03:24 AM
Thank you for the shot where I can see the placement of the cabinet temp probe. I have been fatting out sausages that I hang because I put my probe below the sausage. I think that has been my problem and if I hang the probe above the links it should solve my problem.
I would think that with the probe above the meat, that the reading would be low, affected by the meat absorbing the heat.
It sounds backwards to me.
That was my thoughts at first. But what has happened to me is that putting the probe at the bottom of the link the cabinet never gets up to temp at the top to heat the sausage. My last bunch took over 12 hours to get to 155 and I had my probe at the bottom. Because the bottom part got all of the heat it fatted out and the top never came up to temp. By having the probe at the top, it would seem that the top 1/2 is getting heat too. May have a slight temp difference but at least it is coming up to temp. The temp was at 160 cabinet temp and I could not get the top to move past 140. It was bumped to 170 and then 180. At 180 the top was still showing IT of 145 for 2 hours. Once I move the probe up the sausage tops got to 155 and then I noticed all of the fat on the V-tray in in the pan. It cooked all of the fat out of the sausage from the bottom up because it was holding the temp for the bottom and not allowing the top 1/2 to get heat. At least I think this was my problem and I will test it out again this weekend by hanging. Never had a problem when I laid them on the frog mat but hanging them I always fat them out.
Ya have to set the probe placement, step back take a nip ;D and close the door ;D
Just dont go to your neighbors house :D :D
No fat-out today ;D
Success is always good.
(http://i868.photobucket.com/albums/ab242/nepas1/DSCF7490.jpg)
Looks good.....can't wait to see what the stuff looks like behind the cheese cloth.
They look great. Please post a picture when you slice them open. Is this a commercial mix or one of your recipes??
Wow, those look good!
A couple of questions...
Where does the color come from when soaking the cotton bags?'
Heat from the Bradley and smoke from the Traeger?
Quote from: BuyLowSellHigh on September 29, 2010, 04:43:17 AM
Wow, those look good!
A couple of questions...
Where does the color come from when soaking the cotton bags?'
Heat from the Bradley and smoke from the Traeger?
Ahhh thats a secret ;D
For those of you that wanted to see the cut up bologna ;D
Cutting the cotton casing.
(http://i868.photobucket.com/albums/ab242/nepas1/DSCF7492.jpg)
(http://i868.photobucket.com/albums/ab242/nepas1/DSCF7493.jpg)
(http://i868.photobucket.com/albums/ab242/nepas1/DSCF7494.jpg)
(http://i868.photobucket.com/albums/ab242/nepas1/DSCF7495.jpg)
Time for proof ;D
(http://i868.photobucket.com/albums/ab242/nepas1/DSCF7497.jpg)
(http://i868.photobucket.com/albums/ab242/nepas1/DSCF7499.jpg)
Quote from: NePaSmoKer on September 29, 2010, 05:22:06 AM
Ahhh thats a secret ;D
Keeping it in the family, eh JacobStoltzfusPas?
Since this is Amish Bologna, do you have to put a dayglo triangle on the end to keep it from getting runover by a faster moving sausage?
Quote from: BuyLowSellHigh on September 29, 2010, 05:46:06 AM
Quote from: NePaSmoKer on September 29, 2010, 05:22:06 AM
Ahhh thats a secret ;D
Keeping it in the family, eh JacobStoltzfusPas?
Since this is Amish Bologna, do you have to put a dayglo triangle on the end to keep it from getting runover by a faster moving sausage?
You know Jacehy Stoltzfus too :D He lived around the corner from us when we lived in Ephrata :D :D ;D
But if you must know what the brown is with the muslin its
just plain old liquid smoke ;D
Sorry sometimes i'm just a smart a$$.....must be the zoloft............D'OH
Thanks, Homer! ;D
Quote from: NePaSmoKer on September 29, 2010, 06:04:27 AM
Quote from: BuyLowSellHigh on September 29, 2010, 05:46:06 AM
Quote from: NePaSmoKer on September 29, 2010, 05:22:06 AM
Ahhh thats a secret ;D
Keeping it in the family, eh JacobStoltzfusPas?
Since this is Amish Bologna, do you have to put a dayglo triangle on the end to keep it from getting runover by a faster moving sausage?
You know Jacehy Stoltzfus too :D He lived around the corner from us when we lived in Ephrata :D :D ;D
But if you must know what the brown is with the muslin its just plain old liquid smoke ;D
Sorry sometimes i'm just a smart a$$.....must be the zoloft............D'OH
Not bad for a beginner!! :D :D ;D ;D
For a friend ;D
(http://i868.photobucket.com/albums/ab242/nepas1/DSCF7501.jpg)
(http://i868.photobucket.com/albums/ab242/nepas1/DSCF7503.jpg)
(http://i868.photobucket.com/albums/ab242/nepas1/DSCF7506.jpg)
(http://i868.photobucket.com/albums/ab242/nepas1/DSCF7508.jpg)
Tossed in a few eggs and onions to ;D
I'm a friend it sure is nice of you to make this for me Nepas
Well you had me going for a while I am thinking what is he going to do with so much Bologna. Now pickling is something else. You didn't say if this was your own recipe or a mix of some kind. How long will the pickled sausage last in the fridge? Do you freeze the rest?
What ever the case it sure looks good if we lived closer together we would trade samples. I brought some summer sausage to work today. It sure makes some of those boring meetings go better.
Kirby
That pic just makes me cry a tear. Every Bar in Northern Michigan will have a fine assortment like that. In Cali, no one has any clue about pickled sausage or eggs. Maybe up north, but from SF to La that I have seen. In Fla I have experianced some really weak attempts at pickled eggs and sausage that were just not so good. I will keep trying for that just right "twang" that compliments a good brew.
I had to do 2 more qt mason jars tonight ;D
The other cotton bag bologna.
(http://i868.photobucket.com/albums/ab242/nepas1/DSCF7510.jpg)
Synthetic casing.
(http://i868.photobucket.com/albums/ab242/nepas1/DSCF7511.jpg)
All pickled up. The slices float cuz they have not soaked with the juice.
(http://i868.photobucket.com/albums/ab242/nepas1/DSCF7512.jpg)
They look great.