Made up some Bologna the other day useing Kevin A's recipe,,,,thanks buddy
The seasonings
(http://i726.photobucket.com/albums/ww263/OU812_bucket/sausage/100_3619.jpg)
Got them all mixed up usein this thingy
(http://i726.photobucket.com/albums/ww263/OU812_bucket/sausage/100_3620.jpg)
Now thats what Im talkin about
(http://i726.photobucket.com/albums/ww263/OU812_bucket/sausage/100_3621.jpg)
Got the casings in some warm water
(http://i726.photobucket.com/albums/ww263/OU812_bucket/sausage/100_3622.jpg)
Time for the meat,,,,,,,,,first the lean beef
(http://i726.photobucket.com/albums/ww263/OU812_bucket/sausage/100_3623.jpg)
Ready for the grinder
(http://i726.photobucket.com/albums/ww263/OU812_bucket/sausage/100_3624.jpg)
Done
(http://i726.photobucket.com/albums/ww263/OU812_bucket/sausage/100_3625.jpg)
Now the pork
(http://i726.photobucket.com/albums/ww263/OU812_bucket/sausage/100_3626.jpg)
Ready
(http://i726.photobucket.com/albums/ww263/OU812_bucket/sausage/100_3627.jpg)
And done
(http://i726.photobucket.com/albums/ww263/OU812_bucket/sausage/100_3628.jpg)
Five lb beef N five lb pork ran through the fine plate
(http://i726.photobucket.com/albums/ww263/OU812_bucket/sausage/100_3629.jpg)
Dumped in the seasonings
(http://i726.photobucket.com/albums/ww263/OU812_bucket/sausage/100_3630.jpg)
All mixed up real gooood
(http://i726.photobucket.com/albums/ww263/OU812_bucket/sausage/100_3631.jpg)
And stuffed
(http://i726.photobucket.com/albums/ww263/OU812_bucket/sausage/100_3632.jpg)
Now thats a big boy
(http://i726.photobucket.com/albums/ww263/OU812_bucket/sausage/100_3633.jpg)
This little guy is what was left in the stuffer and horn
(http://i726.photobucket.com/albums/ww263/OU812_bucket/sausage/100_3638.jpg)
Here we go,,,,,,in the smoker set at 110 F for an hr then bump up to 120 F and start the smoke
(http://i726.photobucket.com/albums/ww263/OU812_bucket/sausage/100_3639.jpg)
After 3 hr Pecan and bumpin the temp up 10 deg every hr to a high of 160 F we got this
(http://i726.photobucket.com/albums/ww263/OU812_bucket/sausage/100_3641.jpg)
Then poach at 168 F for about 3 hr we get this,,,,,,,,,,,,the little guy only took about an hr bath
(http://i726.photobucket.com/albums/ww263/OU812_bucket/sausage/100_3642.jpg)
They are in the fridge now,,,,,,,,,,,,will slice tomarrow,,,,,,,,,,,,,I like to let them rest 48 hr before I cut into them
If I showed up at your door with a couple of slices of bread would you drop a slice of that big boy on there for me.
Looks good to me.
KC
Nice!
Sent from my iPhone using Tapatalk
Nice job! What size of casing did you use for the Big Boy?
Looking good
Very nice! And that is a great recipe.
Curt, you're full of baloney! ;D
Great job man.
That's a monster chub. 8)
What do you use to stuff the smaller one if that's what's left in the stuffer and horn. ??? I get the same problem and have not yet come up with a satisfactory solution, especially when using hog casings. Usually end up cooking up a large patty for eats. :)
Go BIG or go home!
gotta love those monster chubs! :)
Kevin :P
Thanks guys
Kirby;
Show up with out the bread and Ill make ya a big ole sammie
Jim;
I used this casing
http://www.butcher-packer.com/index.php?main_page=product_info&cPath=85_93_102&products_id=295
JZ;
I use this thingy but with the single barrel tip
(http://i726.photobucket.com/albums/ww263/OU812_bucket/100_3270.jpg)
Gonna slice up tonight,,,,,,,,,,,,,,mmmmmm fried bologna,,,,,,,,,I can almost taste it
Is it tomorrow yet? Looks awesome!
QuoteJZ;
I use this thingy but with the single barrel tip
Thanks Curt.
Well today,,,,,,,,,is tomarrow,,,,,,,,,,,,,,,life got in the way,,,,,,,,will slice tomarrow,,,,,,,the day after tomarrow of yesterday
Been workin on vehicles,,,,,,,,,,,,,,,,thats right,,,,,,,,,,,,,,"vehicles",,,,,,,,more than one >:(
Kids!!!!
Waiting patiently...... ;D
Quote from: SiFumar on October 23, 2012, 09:11:35 PM
Waiting patiently...... ;D
Sorry :-[
One had a blown heater hose,,,,,,,,,,,,then a brake problem,,,,,,havenet ate supper yet ::)
OK its the day after tomarrow and I finally got things done
A clean peal
(http://i726.photobucket.com/albums/ww263/OU812_bucket/sausage/100_3644.jpg)
Sliced in half,,,,,not like the bologna ya see in the store but the good none the less
(http://i726.photobucket.com/albums/ww263/OU812_bucket/sausage/100_3645.jpg)
All sliced up
(http://i726.photobucket.com/albums/ww263/OU812_bucket/sausage/100_3646.jpg)
Some thin to snack on,,,,,,,,,,,bet I ate about an pound,,,,,,someone has gotta eat the end pieces
(http://i726.photobucket.com/albums/ww263/OU812_bucket/sausage/100_3647.jpg)
All weighed out,,,,,,,,1 lb stacks
(http://i726.photobucket.com/albums/ww263/OU812_bucket/sausage/100_3648.jpg)
Sealed up and ready for storage,,,,,,,,,along with a pack for the fridge
(http://i726.photobucket.com/albums/ww263/OU812_bucket/sausage/100_3649.jpg)
Ya baby!
(http://i726.photobucket.com/albums/ww263/OU812_bucket/sausage/100_3650.jpg)
Remember that little guy?
(http://i726.photobucket.com/albums/ww263/OU812_bucket/sausage/100_3651.jpg)
Snacks for tomarrow,,,every thing goes better on a Ritz,,,,now to decide what kinda cheese to have with it
(http://i726.photobucket.com/albums/ww263/OU812_bucket/sausage/100_3652.jpg)
Good Stuff!!!
All the flavors blend smoothly,,,,,,,,nothing over powering like the store brand kinda stuff
Its a great recipe,,,,,might up the garlic some and the coriander a bit for my taste,,,,,I like garlic
Thanks Kevin A,,,,,,,,,,,,,,,,,its a keeper!
Man, that looks great. I can't wait to make some more of this myself.
This just moved up higher on my list. That looks so good.
Thanks for sharing all your work, and thanks Kevin A for the recipe.
KC
Very nice indeed!
That looks nothing short of amazing Curt. Wish I had your skills my friend.
Looks great, Curt! :)
The texture looks more like a 'cotto-style' bologna, but as you mentioned, so long as the great bologna taste is there, 'uniformity' is a distant second. My last batch of bologna had a texture very similar to your's and tasted great. Alas, all 10 pounds of it is gone, now..... :(
For those who wish a more uniform appearance to their bologna batch, you can run the grind through a 2nd time with a fine (3.0mm) plate; OR emulsify in a food processor a small batch at a time. It'll 'look' more like the supermarket brands—but with a far superior flavor!
Cant go wrong with either preparation.
Kevin
Fantastic job Curt. Boy oh Boy.......I so want to make some Thai Chicken this weekend but now I am so torn to do some of this Bologna .... What to do....what to do......
HUBBA WUBBA CHUBBA WUBBA
Nice Curt
Awesome Curt, maybe I'll do me one of them up this weekend. I ordered some of those christmas themed summer sausage casings from sausage maker and there huge like bologna size. Nice job as always.
Very Nice and I bet that mustard was real good on those end pieces ...... you know the ones that you were forced to eat. ::)
Thanks every one
Quote from: JZ on October 25, 2012, 11:52:48 AM
Very Nice and I bet that mustard was real good on those end pieces ...... you know the ones that you were forced to eat. ::)
I almost freaked out when I seen the darn near empty bottel of mustard in the fridge
Luckally I had a new bottle on the shelf ;D
Quote from: OU812 on October 25, 2012, 01:09:01 PM
Thanks every one
Quote from: JZ on October 25, 2012, 11:52:48 AM
Very Nice and I bet that mustard was real good on those end pieces ...... you know the ones that you were forced to eat. ::)
I almost freaked out when I seen the darn near empty bottel of mustard in the fridge
Luckally I had a new bottle on the shelf ;D
Gotta keep a 'strategic reserve' of good mustards! And beer for that matter..
Dat be lookin real good
That looks really good. Can you direct me to the recipe?
Anybody have any idea if this would work with venison? Maybe 50% venison; 25% pork 25% beef?
Thanks for any replies
Quote from: jbs402 on October 26, 2012, 02:26:08 PM
That looks really good. Can you direct me to the recipe?
Anybody have any idea if this would work with venison? Maybe 50% venison; 25% pork 25% beef?
Thanks for any replies
Heres the recipe, go to page 2 and reply #18
http://forum.bradleysmoker.com/index.php?topic=29993.0
Heres one I did a while back uesing venison
http://forum.bradleysmoker.com/index.php?topic=14072.0