Deer Bologna OU812 style

[MRH]

I figured I would just start a new post instead of adding to the other one!  I followed the recipe OUB12 posted and wow what a chunk of meat!! 10 lbs in one casing is a whopper ;D  It is in the Bradley now in its dry time,  I think if or when I try this  again I will either do a half recipe or do 2 5 pounders so it fits in th smoker better, but I will get by.  I have the diffuser plate setting behind for now and will try to re-arrange it when I start the smoke so it doesn't get in the way ot the pucks.  I would like to leave it in to keep the heat more even and away from direct heat to one side. Any way here is the start pic with more to come. The test piece that we cooked  tasted great so I am excited to see the end result!

Mark

[Tenpoint5]

Looks great MRH. See you in about 23 hours when that bad boy is done. Since doing one that size myself I have been doing mine in regular summer sausage casings, with great results.

[MRH]

23 hours!!!! Holy crap I hope it doesn't take that long!!  I would have to take off work in the morning tomorrow!!

[MRH]

Finally got done hit 154 at 17 hours total (Not quite 23).  The final smoker temp I ended up was 205, I ws getting sleepy so pushed it along.  Right now it is in a lug with snow and water so while it is cooling I figured I would post.  I will have some pics tomorrow of the finished product with more after I get it sliced.  Time for this guy to get some sleep morning will be here too soon!!

Mark

[Tenpoint5]

Been there done that smoke. I just didn't bump it up that high to get it done. Now you know why that is a Saturday smoke/cook and not a Sunday cook!! It should be awesome tasting.

[OU812]

Lookin gooooood MRH.

I guess I left that part out, "This is an all day cook"

Sorry

Cant wait to see the final pictures.

The height thing is one of the main reasons I got the 6 rack.

[virginsmoker]

go big or go home! Nice! looks like your cross piece is struggling a bit holding the thing up.

[NePaSmoKer]

Looks good. Man we all could have a sausage, cheese and crackers party  ;D  :D

[MRH]

Ok here are the finished pics for now, more to come when I slice it tomorrow night.  This guys butt is dragging tonight! Can't handle those 3-1/2 hour nights anymore!  :( One is in a meat lug right after removing from the smoker, with snow and water cooling it down, and the other is me holding the big sucker tonight.









Mark

[HawkeyeSmokes]

Looks good Mark.

Can't wait to see the slices!  ;D

[OU812]

N I C E.

Thats a good lookin hunk of bologna you did there MRH

I have found that if you let that bad boy hang in the fridge for 48 hr before you slice the flavors blend together more.

Thats goin to be gooood.

Cut me off a slab about 1/2" thick and fry in some bacon grease, will ya?

[oakville smoker]

That sure is purty !
I had oen of those nights a few weeks ago with some 3 pounders
3 30 AM they finally finished
I went skiing the next day.  I had no trouble dragging my but in the snow because my legs would not listen to what my brain was
telling them to do.  Kind of sounds like other parts of my body...    :o

Morale of the story...  good planning goes a long way when doiing this stuff

[Tenpoint5]

Some mighty fine Sammies coming your way!! I am with OU let it hang or lay in the fridge for 24-48 hours then slice that bad boy up.

[love the smoke]

THE reason I keep a smokers log and fill it out for every smoke, well this year wouln't have made a difference anyway, go to work at 6:30 AM work till 4 then home for a little asmoking action then back in the loader at 10 pm push snow until 4 am come home lay in bed and stare at ceiling because to hyped up from starin at the white #@%& all night long, 7 am start all over, so plent time in there to detour home at night to check on the smoker.

LTS

[MRH]

Ok here they are the finished pics.  Tastes good still kind of salami like, but it will fit very nice on a slice of bread.  Actually this was half with cheese and the other half plain.  I forgot to throw in the cheese until we had already stuffed the first half so added cheese and finished on the second half.  First pic is all of it sliced up and the second is vacum sealed and ready for the freezer.  Thanks for all the nice comments and all the help, Mark