Making Bologna

[GusRobin]

Had some ground beef and some ground pork in the freezer so I decided to make some bologna.
Mixed up 3 pounds of each

Basically followed this recipe that Kevin posted a while back, just adjusted for qty difference.
BOLOGNA
makes 10 lbs -can be ring or large chub

5 LBS   PORK SHOULDER
5 LBS   LEAN GROUND BEEF
66g      Kosher Salt
85g      Non Fat Dry Milk
36g      Dextrose
12g      Cure#1
7.0g      White Pepper
6.0g      Paprika
4.5g      Nutmeg
3.0g      Garlic powder
2.0g      Allspice
2.0g      Coriander
1-1/2 cups  Ice water

Mixed it all together

Put it in the fridge overnight

BREAKFAST ALERT -  BACON AND EGGS
So woke up this morning and decided to make some bacon and eggs on the Weber griddle before continuing with the bologna. It is homemade bacon that I made a few weeks ago.
bacon and chopped steak for the omelet.


finished bacon and egg omelet with some chopped steak, sour cream, cheddar, and salsa.


NOW BACK TO OUR REGULAR SCHEDULED PROGRAM
Kevin's recipe called for running it through a small grind plate to emulsify. Tried that but it was getting clogged so I threw it in the Kirby mixer to complete it.


Casing soaking for 30 minutes.


Starting the stuffing.

Stuffed and ready to go into the Bradley.

Hanging in the Bradley. Set to dry for 1 hr  at 110*and then hickory smoke for 2hrs at 110*. Had a difficult time keeping the temp at 110* since it was warm out today. Had to keep cracking the door open to maintain it where I wanted.

After the smoke. put it in a 165* bath to get it to 155* IT.

It reached 155* so I removed it and put in an ice bath.

Hanging and blooming

The money shot - sliced the chub in half and took a slice.


Oh boy, fried bologna and eggs for breakfast tomorrow.

[SiFumar]

That looks pretty darn tasty.  When is the bologna breakfast?...I'll stop by. :D

[NePaSmoKer]

Looks real good Gus.

is that a 4" casing

[GusRobin]

Looks real good Gus.

is that a 4" casing

Here is what I used

[Keymaster]

Nice Job Gus!!!

[ghost9mm]

Really looks good Gus...

[Sam3]

Great job Gus!

[Kevin A]

Emulsifying is really only necessary if you want a VERY uniform, smooth texture or consistency to the bologna. It certainly wont impact the overall taste. I don't mind a 'coarser' texture to my bologna. It's actually a nice change from years of eating the over-processed pink boloney-like substance you find the the "deli" section in many supermarkets.  :)

Looks good, Gus!

Kevin

[Kahunas]

Looks great man.

[Smoker John]

very nice, looks like it turned out great

[SouthernSmoked]

That bologna has a first name, it's G-u-s. The bologna has a second name, it's R-o-b-i-n."


B-o-l-o-g-na!!!

Nice job Gus!