Got 15 pounds of bologna smoking in the pellet fired smokehouse.
Got 5 pounds of pork.
(http://i868.photobucket.com/albums/ab242/nepas1/DSC01121.jpg)
Ground and going to cut in with 10 pounds of GB
(http://i868.photobucket.com/albums/ab242/nepas1/DSC01122.jpg)
Cure #1 added and mixed with 1 1/2 cup distilled water
(http://i868.photobucket.com/albums/ab242/nepas1/DSC01124.jpg)
Ready for mixing
(http://i868.photobucket.com/albums/ab242/nepas1/DSC01127.jpg)
Hanging at room temp for a couple hours. Just a tad over 2 1/4 lbs each.
(http://i868.photobucket.com/albums/ab242/nepas1/DSC01128.jpg)
Got the smoke rolling
(http://i868.photobucket.com/albums/ab242/nepas1/DSC01131.jpg)
Getting happy
(http://i868.photobucket.com/albums/ab242/nepas1/DSC01130.jpg)
I'm thinking on insatlling, 2 1500 watt electric elements, PID and a smoke generator to the smokehouse this spring. This will give me 3 ways to use the smokehouse.
That's a lot of bologna just hanging around. ;D ;D
I'm kinda liking that fancy Blooming Rack :) I saw those rubbermaid mixing tubs at Cabelas the other day for about 8 bucks each and I'm kickin myself for not getting atleast two. I love a good Bologna, I'd like to see it sliced when its done Nepas ;D
Quote from: Keymaster on December 22, 2010, 04:33:32 PM
I'm kinda liking that fancy Blooming Rack :) I saw those rubbermaid mixing tubs at Cabelas the other day for about 8 bucks each and I'm kickin myself for not getting atleast two. I love a good Bologna, I'd like to see it sliced when its done Nepas ;D
Yeah our cabelas has the gray and smaller white ones with lids. Pron friday when i cut it up. Got the clothes rack at Target for like $19, it comes apart and folds up.
Did you emulsify it or just stuff it as ground?
Quote from: pensrock on December 22, 2010, 04:52:24 PM
Did you emulsify it or just stuff it as ground?
Went through the medium plate 2x
That sure looks mighty fine. No other seasonings -- just Cure #1 ?
Quote from: BuyLowSellHigh on December 22, 2010, 05:18:13 PM
That sure looks mighty fine. No other seasonings -- just Cure #1 ?
got bologna seasoning, just rushing and forgot pic of that :-\
:D :D
No seasonings....just cure, Like cure 81 bologna
tanks!
Blooming now.
Kinda disappointed in this batch. Not that they are bad, Its the casings i got a while back from the SM. No matter how tight i twist the ring end and even double ring, The end always loosens which results in the end wrinkling. I just dumped 25 new casing in the round file :-\
(http://i868.photobucket.com/albums/ab242/nepas1/DSC01133.jpg)
Picky, Picky, Picky!
You could have round filed them to me.
I ain't so Picky. ;D
They look great!
Quote from: classicrockgriller on December 22, 2010, 07:57:58 PM
Picky, Picky, Picky!
You could have round filed them to me.
I ain't so Picky. ;D
They look great!
I wouldnt do that to even a monkey, They really are POJ casings :-\
Nepas I am working on a new supplier as you know. So far I am really pleased with the way they work. I will keep you updated. They don't look just to terrible hanging there. Remember Ole Pal we are our toughest critic!!
Today is cut, taste and seal day for the bologna ;D
Like stated before, I really dont like these SM casings.
(http://i868.photobucket.com/albums/ab242/nepas1/DSC01138.jpg)
Turned out really good.
(http://i868.photobucket.com/albums/ab242/nepas1/DSC01140.jpg)
(http://i868.photobucket.com/albums/ab242/nepas1/DSC01142.jpg)
Sealed and ready for FT BRAGG
(http://i868.photobucket.com/albums/ab242/nepas1/DSC01143.jpg)
See, sausage aint that hard to do ;D
I like it !
Gotta put this on the list (list is getting long :-\ ).
Very nice Bologna, all ready fer a big ole' Bologna Sammy ;D