Balogna

[bille]

Just wondering if anyone has stuffed  balogna and put them right into a hot water bath instead of using the bradley and cooked them to IT that way.

[Keymaster]

What size casing are you thinking about using? You would have to set the hot water bath at 160 °F and have a thermostat that stays close to that range in order to avoid a Fat out. When i think of Bologna I think of the 5" kind you slap on a sandwich, Is that what your talkin about?

[bille]

Im thinking more like using a much smaller casing, 2in x 24. The reason I am asking is because I tried a batch a while ago and used my DBS, I followed the recipe and put them in the preheated smoker @ 165. I kept them in there til IT of 152, it took about 7 hours.  According to my Mav the cabinet temp never exceeded 165. At the end of the cook, there was a pile of grease in my pan and the chubs were dry.

[NePaSmoKer]

Im thinking more like using a much smaller casing, 2in x 24. The reason I am asking is because I tried a batch a while ago and used my DBS, I followed the recipe and put them in the preheated smoker @ 165. I kept them in there til IT of 152, it took about 7 hours.  According to my Mav the cabinet temp never exceeded 165. At the end of the cook, there was a pile of grease in my pan and the chubs were dry.

What the bologna did is called a fat-out. Starting the smoker temp to high and not letting the meat come up with the temp of the smoker. You Maverick lied to you and the fat was the proof. Lots of members do the hot water bath.

Got pics?

[bille]

Nepa

So what you are saying is I could put them right into a hot water bath right after stuffing, I did not take any pics, it happened before the holidays.

[Kevin A]

You can go directly to poach after stuffing—be the key is keeping the water temp around 165° to avoid the issue Nepas described.
I smoked my bologna for a few hours & finished it in a poach. It took about 2 hours or so to reach the desired IT. Smaller chubs will cook quicker.



http://forum.bradleysmoker.com/index.php?topic=26463.0

[bille]

Kevin

Thanks for the reply, I had not considered smoking them first because the recipe said that balogna was not typicall smoked, I found an old recipe that 10.5 had posted for German Balogna, I am leaning towards maybe smoking for 2 hrs then finishing in hot water bath, I do understand about not having a fat out again.                       
                                                                         Bill

[pikeman_95]

Bill
Just keep the smoker temperature down to around 130 and let the sausage dry well before rolling a heavy smoke for a couple of hours. Then like Kevin said into the bath at 165 and no hotter. Keep a close eye on the water temp as this is where many have screwed up. It is tempting to walk away and not pay attention to the water temp.
Kirby

[NePaSmoKer]

Nepa

So what you are saying is I could put them right into a hot water bath right after stuffing, I did not take any pics, it happened before the holidays.

well thats not what i said but if its what you want to do then why not?