Oscar Mayer Has A Way with .....

[classicrockgriller]

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.

[NePaSmoKer]

NEPAS 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!!"

[Caribou]

10.5,
Wow those are impressive  ::)
Are they from a kit?  I'd love to try something like that, too.
Carolyn

[Hopefull Romantic]

That is truely impressive 10.5; size withstanding.

HR

[seemore]

10.5, you have done it again!  They look awesome!
Guys, remember this, however:  it's not the SIZE that counts......

;)

Happy smoking!

Mrs.

[Tenpoint5]

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.

[classicrockgriller]

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

[ronbeaux]

Man I'm glad I got my Bradley!!!

[Caribou]

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

[Tenpoint5]

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!!

[Caribou]

Wow!
Home many hours are you into this so far?
Carolyn

[Tenpoint5]

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.

[classicrockgriller]

Did you stay up all nite?

[Caribou]

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

[deb415611]

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