Trail Bologna

[NePaSmoKer]

Opening day is Monday so i made up some trail bologna. Recipe was from a friend, i tweaked it some  ;D

Ground pork, 7 pounds.

Ground Briskit fat, 1.5 pounds

Added 1.5 pounds of ground chuck (store bought)


Ground pork



Briskit fat





Mix





Ready for tomorrow  ;D  Smoke will be Apple/Alder for around well just about all day.




nepas

[marauder11]

Them are some long casings

[Fair-chase]

Nepa:

  You gona share the recipe or just make us drool and suffer?

[NePaSmoKer]

Nepa:

  You gona share the recipe or just make us drool and suffer?

If the person who gave it to me dont mind or if he wants to post it again.


nepas

[Tenpoint5]

If it's mine post away Nepas. I got's more secret receipts for later

[NePaSmoKer]

Got the bologna in the big house cuz the Bradley is cold smokin today  ;D



10.5 Go ahead and post it, i will add my little tweak to it after.


nepas

[Tenpoint5]

Here you go

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.

[Fair-chase]

 Tenpoint:

    Thanks for the recipe! I'll give it a try. I just tried some LEM trail bologna seasoning. I used 80 % venison 20% boston butt. Stuffed in 2x18 collagen rounds , and gave 1:40 hickory smoke. One stick I added 2/3 cup LEM high temp. pepper cheese to. I liked the taste of both , but it's always more satisfing mixing your own !

Probably would make great snack sticks also !

[NePaSmoKer]

Here you go

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.

My add to this nice recipe.

2 T Crushed red pepper flakes
1 T Hungarian Hot Paprika
1 t Mace  (OPT)
1 T ECA added after it has been ground. Mix this in by hand. This gives the bologna a tangy bite like a store bought slim jim. (OPT)

NOTE: If you use Soy Protein do not pack it, Leave it loose in the cup.

nepas

[NePaSmoKer]

Got the trail bologna done and vac sealed.








nepas

[KevinG]

Another awesome job. Gotta ask, what's with the new green with envy look?

[NePaSmoKer]

Another awesome job. Gotta ask, what's with the new green with envy look?

Thanks Kevin

LOL  :D

That pic was shot over the summer at my neighbors party. I was trying to get my grandaughter to laugh.


nepas

[Tenpoint5]

You only put 2T of crushed red pepper in there??? Looks like a lot more than that. I also noticed you took off all of the collagen casings. Why did you do that?

[NePaSmoKer]

You only put 2T of crushed red pepper in there??? Looks like a lot more than that. I also noticed you took off all of the collagen casings. Why did you do that?

My 32mm were dry. I dipped em in water to get em to soften. Didnt like the finished so i peeled em off.  Yeah thats 2 T (heaping)  ;D


Off to bed. 3am wake up for opening day  ;D  WOOO HOOO


nepas