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Title: Bologna Flavor
Post by: ragweed on March 30, 2012, 02:43:34 PM

I've got 10 lbs in the frig curing overnight. Gonna cold smoke then poach tomorrow. The post I followed said apple or maple bisquettes. Since I've got time, I thought I'd ask for recommendations for flavors.

Thx...Joe

Title: Re: Bologna Flavor
Post by: NePaSmoKer on March 31, 2012, 02:20:47 PM

Apple would be good.

Title: Re: Bologna Flavor
Post by: Keymaster on April 03, 2012, 07:01:21 PM

Maybe 5 Pounds Maple and 5 Pounds Apple But if you want to do it all at once I agree with Nepas, apple a day keeps the teacher one happy person :)

Title: Re: Bologna Flavor
Post by: Kevin A on April 03, 2012, 07:55:36 PM

Apple would be good.

Hickory was good —what I used on my New Years bologna batch.

The cherry I just used was quite good.

Hard to go wrong with so many choices!

Kevin

Title: Re: Bologna Flavor
Post by: ragweed on April 04, 2012, 12:30:33 PM

Thanks for the suggestions! I chose apple before y'all replied and it turned out great! Will definitely be making more and trying the other woods. Used your recipe, Kevin. Thanks for posting. Joe

Title: Re: Bologna Flavor
Post by: ghost9mm on April 04, 2012, 04:22:09 PM

My choice would be hickory...

BRADLEY SMOKER | "Taste the Great Outdoors"

Smoking Techniques => Sausage Making => Topic started by: ragweed on March 30, 2012, 02:43:34 PM