Oscar Mayer Has A Way with .....

[seemore]

chris ...........looks good to me fry some up for sunday breakfest
seemore

[classicrockgriller]

Blacken some of that Bologna, now that is good.

[KyNola]

Chris,
You ARE the man!  Awesome is all  I can say.

KyNola

[Habanero Smoker]

Long hours, but it came out looking real nice.

[Caribou]

10.5!!!!
Awesome job!
Now sleep  :)
Carolyn

[Roadking]

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.

[ronbeaux]

That looks absolutely fantastic! Who cares about the chopped up edges, I like to nibble the outside first anyway.

[FLBentRider]

That looks great Tenpoint5!

[dbondy]

That looks awesome 10.5. Now you need a little rest, the enjoy. Great Job.

[Caneyscud]

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!

[OU812]

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.

[Quarlow]

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.

[Tenpoint5]

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

[OU812]

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?

[Tenpoint5]

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.