Get a package of Legg's Blend 125 for some Bologna/Frankfurter and going to mix up a batch of 5 pounds. I have never used this blend before. Package says net Wt 14oz and makes 25 pounds. I figure 2.8 to 3 oz will make 5 pounds. Sound bout right to you guys?
I plan to run the GB thru the grinder a few time using the fine plate then mix and stuff. Will put the meat in the freezer between grinding to keep the fat from rendering. 1st try at Bologna so if you gots some ideas, I'm all ears.
2.79 oz or 79.20 grams
Will be watching this one. I have a package of that seasoning myself just haven't gotten around to trying it just yet.
Put the grinder (not the motor) in the freezer too. ;)
Cant wait ta see the money shot.
So this is what I did. Last night I took 5 pounds of Costco 88/12 and cut the meat into strips that would fit into the throat of the grinder. I layered the strips on aluminum foil and put them in the freezer. This morning I cut each strip into 1/4 inch pieces. Then I ground the frozen GB. Ground it through the fine plate. Motor lugged down at times but that happened because I tried to force more meat in than it could handle. After the 1st grind I made up little balls of the ice cold grind and ran them through the grinder again. The 2nd grind really did the job and the meat was still very very cold. Then I took 3/4 cup of water and mixed 1tsp of Cure #1 and dissolved it. Then I weighed out 2.8 oz of the Legg's mix and added it to the solution. The mix all dissolved. I hand mixed the meat and made sure it was mixed real good. I soaked my fibrous casing for 15 min prior to stuffing. Got all 5 pounds stuffed in the casing and used a hog ring to secure the bottom and then double folded the excess and tied it with butchers twine. Don't want the hog ring to slip off :o
Got the chub into the smoker around 9:30 to dry at 130 degrees and will be putting 3 to 5 hrs of Hickory on. Will ramp temps 10 degrees every 2 hrs and bring the IT to 152.
Chub in to get some drying time.
(http://i36.photobucket.com/albums/e25/jcompton1/100_3695.jpg)
Be back later for updates.
I smoke my bologna anywhere from 2-3 hours (130-145°) with heavy smoke. Then poach it in a <165° hot water bath until it reaches the desired IT of 152°.
For ring size (2 to 2-1/2" diameter) that takes only about 20-30 minutes. For bigger chubs, allow more time. This 9-pound bologna behemoth took nearly two hours of light poaching... :P
(http://img.photobucket.com/albums/v288/GuitarPix/Stuffer%20Stuff/Bolog_BigChub_lg.jpg)
Had I finished it in the smoker instead of the poach, it may have taken another 6-8 hours (or more)...
Kevin
Looking good Jim. Nice tight stuffing job. I think it is a good idea to give the bottom tie just that little extra. I would hate to see that thing come undone. I will be watching this one.
KC
Thanks for the info Kevin. I will finish this chub off in the smoker since I stuffed it too big to go into the roaster.
Got the smoke a rolling around 11am.
For this smoke I will be using the A-Maz-N pellet smoker. Got it loaded for around 5 hours +
(http://i36.photobucket.com/albums/e25/jcompton1/100_3697.jpg)
Got it lighted and smokin
(http://i36.photobucket.com/albums/e25/jcompton1/100_3698.jpg)
Had to take the V-tray out cause the chub is too long. I have the chub hang forward and close to the door. The SG is turned off so I don't have any heat from it. Got the PID temp prob hanging at the top thru the vent and using the meat prob for the bottom trying to keep a steady temp top to bottom.
(http://i36.photobucket.com/albums/e25/jcompton1/100_3699.jpg)
That's going to be soooo goood'
:) :) :)
I got the chub hung at 9:30 this morning to dry at 130 degrees. Cabinet had bumped up to 150 by 2pm and then we lost power :o smoke was still rolling and I thought about getting the generator out but the power company said it would be back with in 30 min. Cabinet temp dropped to 140 by the time the power came back on. So I programed the PID to start up where we left off. The chub got to IT of 151 at 9:30pm so she got an ice bath and is now blooming for a few hrs and then headed to the fridge for a day or so. Hog Dang! It sure nuff smells like Bologna ;D
Just out of the ice bath and blooming
(http://i36.photobucket.com/albums/e25/jcompton1/100_3701.jpg)
That is looking better and better. One long smoke.
kc
Oh yeah!
Can't wait for a money shot on that
Lookin gooood!
enough teasing..CUT IT ALREADY !!! inquiring minds or at least this mind wants to know more about the pellet smoker and how did you know that was 5 hours of smoke with that amount of pellets? Thanks .
Tim
Great looking chub! I have the same mix and haven't tried it yet either. Looking forward to the sliced shots!
I just got home from the field and could not wait any longer to see how the chub turned out. Sliced off the end and sure nuff it smelled like Bologna. The hole is from the temp prob that I had stuck in at the top. I sliced off a piece and it did not peel very good but once I got the casing to peel away from the rind it peel good. Now my official taste tester will only eat Boars Head Bologna. She will not eat packaged Oscar Meyer at all. I gave her a piece and she smells it and says it smells good. Then tears off a iddy bitty piece. Hummmmmmmmm she says and tears off another piece. Before I could say don't do it, she had eaten it all and asked for another piece. Bottom line is winner winner Bologna dinner. She said it is every bit as good as Boars Head and maybe even better. So, with the official taste testers observations I will be making more of this blend. Tonight or tomorrow I will peel the casing off and then use the slicer and slice the chub up and vac seal portions. She likes the slices thin and I like mine thicker so every one will be able to have them the way they like. I you have purchased the blend and have just been waiting to do a load I would urge you to get off your duffs and make some. It is some pretty good stuff.
$ Shot
(http://i36.photobucket.com/albums/e25/jcompton1/100_3794.jpg)
When I slice it up I will post some more pics.
Quote from: cobra6223 on June 18, 2012, 07:22:04 AM
enough teasing..CUT IT ALREADY !!! inquiring minds or at least this mind wants to know more about the pellet smoker and how did you know that was 5 hours of smoke with that amount of pellets? Thanks .
Tim
Hi Tim, well it was a trial and error thing. I would measure the length of pellets that I put in and timed how long they burned. I would use a sharpie to mark an hour smoke, 2 hr smoke etc. Now my burner is kinda smoky that I can't see the marks but I have used it so much that I pretty much know how much to put in to get the hours that I want.
That money shot looks awesome!
Awesome!
Charge 8 bucks a pound for it!
Good lookin' bologna! Fry some up now! ;)
Re: Holes from probe. i've decided from now on on large chubs to insert any temp probe perpendicular (right-angle) to the chub. I was inserting it parallel ( :o) and thus, had a puncture for 5-6" in length, impacting many slices. The other way, you'll only 'mar' one of two slices, max.
Kevin
Good Idea Kevin about where to put the probe. I only stuck it in about an inch from the top.
Anyway I peeled the chub and it peeled beautifully.
(http://i36.photobucket.com/albums/e25/jcompton1/100_3795.jpg)
All peeled and ready for the slicer
(http://i36.photobucket.com/albums/e25/jcompton1/100_3796.jpg)
All sliced up and they got vac sealed. Neighbor stopped by and now I am missing a pound of bologna :o
(http://i36.photobucket.com/albums/e25/jcompton1/100_3797.jpg)]
Jim
Nice chubby wubby of bologna
Wow! Those look great!
That looks delicious!
Yea Baby! Fry some up!
Great color too!
Turned out great! ;)
Ohhhhhhhhhhhhhhh Yaaaaaaaaaaaaaaaaa!!!!!
I could go for a big ol hunk of bologna fried in bacon grease slapped on some bread smothered with spicy brown mustard and a bunch of onions right bout now.
Nice looking bologna
Very nice, I love Bologna!
That stuff would taste great even smeared on the bumper of a car.Thanks sailor for the info on the pellet smoker, very interesting.
Thanks Again
Tim
You do good work. My first try at it failed.