B-O-L-O-G-N-A!!!!!
But they DO NOT do DEER BOLOGNA, luckily I DO!!!
The Seasonings all mixed together
(http://i222.photobucket.com/albums/dd237/tenpoint5/S8003746.jpg)
The Casing (Which is a 8x24 fiberous)
(http://i222.photobucket.com/albums/dd237/tenpoint5/S8003748.jpg)
(http://i222.photobucket.com/albums/dd237/tenpoint5/S8003750.jpg)
The Deer and Pork all mixed together with the seasonings
(http://i222.photobucket.com/albums/dd237/tenpoint5/S8003752.jpg)
All Stuffed into the casings. You wouldn't believe how fast you can empty a 5lb stuffer into one of these casings!! The coke can is for size comparison
(http://i222.photobucket.com/albums/dd237/tenpoint5/S8003757.jpg)
Hanging in the 160* Bradley after air drying for an hour. Had to take out the V tray to get the big one in there. Will hang in there until 152* IT. I will rotate them when I get to 100* so I don't get the one side too warm. I have them hanging towards the front hoping not to burn the bottom on the side towards the heating element. This recipe doesn't call for any smoke.
(http://i222.photobucket.com/albums/dd237/tenpoint5/S8003759.jpg)
NEPAS MY SAUSAGE IS BIGGER THAN YOUR SAUSAGE !!!!!! :P :P :P :P :D :D ;D ;D
Dang that looks nice. I gotta work this weekend installing some machinery so no smoking here :'(
JT
Looking good there 10.5, you ought to get to drive the weiner mobile! I will refrain from commenting on the BIGGER sausage! ;D
C
That looks great 10.5.
That is a very well endowed casing. You should be very proud. ;D ;D
Looks good 10.5. I love the coke can with the BBQ on it.
QuoteNEPAS MY SAUSAGE IS BIGGER THAN YOUR SAUSAGE !!!!!!
;D ;D
You know you are just daring him to top that, right? :)
B-O-L-O-G-N-A was the first word I could spell as a child.
Quote from: westexasmoker on October 30, 2009, 05:15:27 PM
Looking good there 10.5, you ought to get to drive the weiner mobile! I will refrain from commenting on the BIGGER sausage! ;D
C
Quote from: FLBentRider on October 30, 2009, 05:16:20 PM
That looks great 10.5.
That is a very well endowed casing. You should be very proud. ;D ;D
ROTFLMAO
Sweet Jesus, sausage size envy has reared it's ugly head on this forum. :D :o
KyNola
Quote from: pensrock on October 30, 2009, 05:32:25 PM
QuoteNEPAS MY SAUSAGE IS BIGGER THAN YOUR SAUSAGE !!!!!!
;D ;D
You know you are just daring him to top that, right? :)
YOU THINK!!!!! But he HAS TO DO IT in the BRADLEY for it to count!!!!!!
Quote from: KyNola on October 30, 2009, 08:03:12 PM
Sweet Jesus, sausage size envy has reared it's ugly head on this forum. :D :o
KyNola
:o ;D 8) ;D :o
Gonna be a long night!!!! It is midnight and we is at 108* already changed sides so just waiting on the 152*
Quote from: Tenpoint5 on October 30, 2009, 10:02:25 PM
Gonna be a long night!!!!
Sounds like your bragging about the size again! :D
What's the temp at now?
Quote from: classicrockgriller on October 30, 2009, 11:48:56 PM
What's the temp at now?
At 2:58 am it is 123* Looks like an ALLLLLLLL NIGHTER!!!!! Good thing I am used to keeping these hours. Momma won't be pleased.
Getting there the IT is rising about 6-8* per hour. 130* at 4:15am
Chris, G/L with that Bologna. I'll be in your shoes tomorrow nite. Got two butts loved down in fridge and gonna put some heat to them in morning.
Quote from: Tenpoint5 on October 30, 2009, 08:06:41 PM
Quote from: pensrock on October 30, 2009, 05:32:25 PM
QuoteNEPAS MY SAUSAGE IS BIGGER THAN YOUR SAUSAGE !!!!!!
;D ;D
You know you are just daring him to top that, right? :)
YOU THINK!!!!! But he HAS TO DO IT in the BRADLEY for it to count!!!!!!
"Okay, I'll shut up. Some fellas have to keep their tongues flappin' but not me. I was brought up right. My pa used to tell me to shut up and I'd shut up. I wouldn't say nothin'. One time darn near starved to death. WOULDN'T TELL HIM I WAS HUNGRY!!"
10.5,
Wow those are impressive ::)
Are they from a kit? I'd love to try something like that, too.
Carolyn
That is truely impressive 10.5; size withstanding.
HR
10.5, you have done it again! They look awesome!
Guys, remember this, however: it's not the SIZE that counts......
;)
Happy smoking!
Mrs.
Quote from: Caribou on October 31, 2009, 06:32:37 AM
10.5,
Wow those are impressive ::)
Are they from a kit? I'd love to try something like that, too.
Carolyn
Carolyn,
They are from scratch not a kit. Here's the recipe I used from Kutas' Book. His is German bologna I substituted Deer for Beef and I substituted NFDM for the Soy protein in equal amounts.
Deer Bologna
For German Bologna use Lean Beef instead of venison
For 10 lbs:
7 lbs venison
3 lbs pork butts
1 tsp ground white pepper
3 Tbs ground mustard
1 Tbs ground celery
1 tsp ground nutmeg
1 tsp ground coriander
1 tsp garlic powder
4.5 Tbs powdered dextrose
2 cups soy protein concentrate (or Substitute with Non Fat Dry Milk)
2 cups ice water
2 tsp Instacure #1 (DQ Curing salt #1, Prague Powder #1, pink salt)
4 Tbs salt
Grind meat through 3/16' grinder plate. Mix ingredients and distribute evenly, add water as you go. Bologna is usually stuffed into 8" diameter casings but 3.5", 5" or any size that is handy will work too. Hang at room temperature until casings are dry. PLace in preheated smoker at 165 degrees. until internal temp reaches 150 degrees. Remove and cool in a water bath until internal temp is brought down to around 90 degrees. This type of bologna is usually not smoked. If you like a more store bought look, be sure to emulsify the meat while grinding.
Quote from: seemore on October 31, 2009, 06:48:08 AM
10.5, you have done it again! They look awesome!
Guys, remember this, however: it's not the SIZE that counts......
;)
Happy smoking!
Mrs.
Thank God ;D
Man I'm glad I got my Bradley!!!
Thanks for taking the time to type that 10.5!
It's been bookmarked
I'll definitely try that one, I love the ingredients, it's gotta be good :)
Carolyn
Fair warning Carolyn. It is taking forever to come up to temp I'm only at 144* IT right now it hit a plateau of sorts and stopped for the past couple of hours. Don't know why but it did. Would really like to get some sleep the hour cat nap isn't going to cut it for today!!
Wow!
Home many hours are you into this so far?
Carolyn
14 or 15 but I had a rookie mistake about 4 hours into it. I forgot to set the timer past 4 hours when I turned on the DBS so it shut off and cooled down on me from 160 down to 90 so I had to add the time for everything to get back up to where it should be.
Did you stay up all nite?
Quote from: Tenpoint5 on October 31, 2009, 09:00:27 AM
14 or 15 but I had a rookie mistake about 4 hours into it. I forgot to set the timer past 4 hours when I turned on the DBS so it shut off and cooled down on me from 160 down to 90 so I had to add the time for everything to get back up to where it should be.
Wow 10.5,
It's almost like being in labor :D
Don't forget to do those little puffy breathing exercises!
Carolyn
Quote from: Caribou on October 31, 2009, 09:39:13 AM
Quote from: Tenpoint5 on October 31, 2009, 09:00:27 AM
14 or 15 but I had a rookie mistake about 4 hours into it. I forgot to set the timer past 4 hours when I turned on the DBS so it shut off and cooled down on me from 160 down to 90 so I had to add the time for everything to get back up to where it should be.
Wow 10.5,
It's almost like being in labor :D
Don't forget to do those little puffy breathing exercises!
Carolyn
:D :D
Just think how proud you will be when you get to show your friends the size of your sausage.
Chris ??? Chris ??? Chris ???
You still with us buddy? "Rockabye baby in the treetops....." Goodnight sweet prince.
(CRG, I am so ignoring that sausage size comment ;))
KyNola
Those things look like fire extinguishers. How much meat is stuffed into them?
He can use them for ballast this winter, instead of putting sandbags in the trunk..
Oscar Mayer has a way with b-o-l-o-g-n-ZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZ. ;D
KyNola
I stayed up with him till 4, but he wouldn't talk to me. ;D ;D
Gotta give him this one. That is a trooper. When I was doing jerky for the first time at 1:00AM I was ready to die and CRG stood with me on that watch. 10.5 was still at it this morning!!
KyNola
I'll probably be there tonite playin with my butts.....A man has to do what a man has to do. ;D
Don't forget to show Linda! ;)
KyNola
I posted a little peek.
Save you a lot of time on the bologna. I've done this a couple dozen times. Do your smoking part in the Bradley at around the 130 degree mark take it out of the Bradley and put it in a vacuum bag, vacuum it and seal it. Submerge it in your turkey pot (the one you use to use that was filled with hot oil) that has simmering water in it and finish it off in there until it comes up to temp. Don't walk away from it because it will only take 20-40 minutes then pull it out and submerge in ice cold water. The bologna won't have a dry layer it'll come out moist like store bought.
Also if you want to raise the height of the bologna in the Bradley because it's too long run the string up through the vent and put a nail or dowel through the loop.
Quote from: Roadking on October 31, 2009, 06:19:50 PM
Save you a lot of time on the bologna. I've done this a couple dozen times. Do your smoking part in the Bradley at around the 130 degree mark take it out of the Bradley and put it in a vacuum bag, vacuum it and seal it. Submerge it in your turkey pot (the one you use to use that was filled with hot oil) that has simmering water in it and finish it off in there until it comes up to temp. Don't walk away from it because it will only take 20-40 minutes then pull it out and submerge in ice cold water. The bologna won't have a dry layer it'll come out moist like store bought.
Also if you want to raise the height of the bologna in the Bradley because it's too long run the string up through the vent and put a nail or dowel through the loop.
Road King them sound like great Ideas except 1) I dont have a turkey fryer yet and 2) I tried the nail in the vent hole but the bologna was still to long.
As for the rest of the comments NO I HAVE NOT BEEN TO BED YET!!!!! I did catch a couple of hours in the recliner from 10 til noon. Then I had to go do the family thing with the MIL and SIL so the kids could go T&T with their cousin.
Wasn't that I wouldn't talk to you CRG you kept popping out and going to get your cat naps. I was reading posts from the old forum and from when they started the new forum. I read just about every post in General discussion and meats well most of of them any how.
My 2 oldest boys hung in there until 2:30am then I sent them to bed before Momma found out I let them stay up that late. That didn't work the middle boy had to go give Mom a kiss and hug before bed just like normal. OOOOOOOPPSS!!!!
Now I plan on posting my finished pics then I am going to bed!!! Hell I even get an extra hour tonight, Yeah right the kids will still get up an hour early at their normal time.
The Bologna finally got to temp at 2pm!!! Roughly 22 hours in the smoker. Turned out really good, nice and moist with a great flavor. I will do this again just wont start at 3:30 in the afternoon next time. I am a little pissed cause my slicer apparently is for slicing whole meats and not deli meats. The jagged tooth blade instead of a smooth blade kind of made a mess when slicing, doesn't spin fast enough either.
Here's what I ended up with from the smaller one that I only sliced up half of.
(http://i222.photobucket.com/albums/dd237/tenpoint5/S8003765.jpg)
Looks good Chris. I know you are tired and will sleep good tonite.
Looks great 10.5. Do you have a large Nesco roaster? (Maybe a neighbor or your church has one) I've heard of people doing the hot water bath in those.
chris ...........looks good to me fry some up for sunday breakfest
seemore
Blacken some of that Bologna, now that is good.
Chris,
You ARE the man! Awesome is all I can say.
KyNola
Long hours, but it came out looking real nice.
10.5!!!!
Awesome job!
Now sleep :)
Carolyn
Quote from: Tenpoint5 on October 31, 2009, 07:24:28 PM
The Bologna finally got to temp at 2pm!!! Roughly 22 hours in the smoker. Turned out really good, nice and moist with a great flavor. I will do this again just wont start at 3:30 in the afternoon next time. I am a little pissed cause my slicer apparently is for slicing whole meats and not deli meats. The jagged tooth blade instead of a smooth blade kind of made a mess when slicing, doesn't spin fast enough either.
Here's what I ended up with from the smaller one that I only sliced up half of.
That really looks good, I don't see that dryed out ring on the outside either. Friend of mine does his in the oven and always gets a dryed out ring on the outside.
Who care that it cut up a little rough it's the taste of the end product that counts.
That looks absolutely fantastic! Who cares about the chopped up edges, I like to nibble the outside first anyway.
That looks great Tenpoint5!
That looks awesome 10.5. Now you need a little rest, the enjoy. Great Job.
A couple of lullabyes to lull you asleep 10.5!
My bologna maker has a first name its T-E-N
My bologna maker has a second name its P-O-I-N-T
Scheez, my bologna maker has a third name its F-I-V-E
Oh I love to eat it evey day and if you ask me why ill ssaaaayyy
CUZ Ten-Point Five HAZ A WAY WITH B-O-L-O-G-N-A!!
**********************
Oh, I'd love to have a Ten Point Five bologna
That is what I truly wish were free
cause if I had a Ten Point Five bologna
everyone would be in love with me!
That big boy looks mighty tasty.
Have you got your beauty sleep yet?
I like to cut me a piece about 1/2" thick and fry with no oil in the pan till its almost burnt then through a over easy egg on top with some hot sauce.
I had the same loooong cook on my first bologna, now I finish in a roaster full of water, set at 180 F I use my PID with my roaster also. No need to seal in a bag eather the smoke has allready formed a protective layer on that big guy.
Quote from: Caneyscud on November 04, 2009, 09:51:54 AM
A couple of lullabyes to lull you asleep 10.5!
My bologna maker has a first name its T-E-N
My bologna maker has a second name its P-O-I-N-T
Scheez, my bologna maker has a third name its F-I-V-E
Oh I love to eat it evey day and if you ask me why ill ssaaaayyy
CUZ Ten-Point Five HAZ A WAY WITH B-O-L-O-G-N-A!!
**********************
Oh, I'd love to have a Ten Point Five bologna
That is what I truly wish were free
cause if I had a Ten Point Five bologna
everyone would be in love with me!
Hey Liberace don't quite your day job. LOL.
OU,
My recipe didn't call for any smoke. I wouldn't have given it any smoke anyhow since the casing seemed like it had a rubberized coating on it just like the storebought bologna
10.5
Always willing to try something different and this sounds good.
With that casing with what seemed like a rubberized coating do you think you could do it start to finish in the roaster filled with water?
Quote from: OU812 on November 05, 2009, 07:18:51 AM
10.5
Always willing to try something different and this sounds good.
With that casing with what seemed like a rubberized coating do you think you could do it start to finish in the roaster filled with water?
I don't see why not. I would think at the worst it would impart more moisture in the bologna. If you want I can get a couple more of the casings and mail them to you.
That looks really good! Another project to put on the list. Thanks for sharing with us.
Quote from: Tenpoint5 on November 05, 2009, 07:39:47 AM
Quote from: OU812 on November 05, 2009, 07:18:51 AM
10.5
Always willing to try something different and this sounds good.
With that casing with what seemed like a rubberized coating do you think you could do it start to finish in the roaster filled with water?
I don't see why not. I would think at the worst it would impart more moisture in the bologna. If you want I can get a couple more of the casings and mail them to you.
That would be great if you could, the casings I get around here are just like the ones you make summer sausage in only bigger.