Amish Style Bologna

[NePaSmoKer]

Doing some bologna for vac sealing.

Casings soaking in warm salty water.



Paprika/cure 1 mixed.


Bologna mix added to the paprika. Put in the freezer for 20 mins.



Cotton muslin bologna bags ......... old school soaking.



Emusified meat with the mix added while in the processor.



Stuffed and drying some. The cotton will sweat more than the synthetic. Even a baby one  ;D



Notice after 1.5 hours how dark they got. In the fridge now and smoke tomorrow morning.

[pensrock]

Looks good, how much did you make? 10 pounds?

[NePaSmoKer]

Looks good, how much did you make? 10 pounds?

Did 6 pounds.

[pikeman_95]

Rick
Looking forward to the final pictures. If you slice into one give us a picture if you would. I would like to see the texture. plus if you wouldn't mind give us some smoking details. I am curious how long it takes to get the IT accomplished.

ps got 10 pike Saturday.

Kirby

[NePaSmoKer]

Maverick is running 2* higher than PID....no worries EH  ;D




Hanging at 140* for an hour before i start up the Lil'Tex reactor  :D  :D

[NePaSmoKer]

They are looking good  ;D

[squirtthecat]

What kind of pucks I mean pellets are you burning?

[NePaSmoKer]

What kind of pucks I mean pellets are you burning?

Hickory & Apple mix

[Sailor]

Thank you for the shot where I can see the placement of the cabinet temp probe.  I have been fatting out sausages that I hang because I put my probe below the sausage.  I think that has been my problem and if I hang the probe above the links it should solve my problem.

[FLBentRider]

Thank you for the shot where I can see the placement of the cabinet temp probe.  I have been fatting out sausages that I hang because I put my probe below the sausage.  I think that has been my problem and if I hang the probe above the links it should solve my problem.

I would think that with the probe above the meat, that the reading would be low, affected by the meat absorbing the heat.

It sounds backwards to me.

[Sailor]

That was my thoughts at first.  But what has happened to me is that putting the probe at the bottom of the link the cabinet never gets up to temp at the top to heat the sausage.  My last bunch took over 12 hours to get to 155 and I had my probe at the bottom.  Because the bottom part got all of the heat it fatted out and the top never came up to temp.  By having the probe at the top, it would seem that the top 1/2 is getting heat too.  May have a slight temp difference but at least it is coming up to temp.  The temp was at 160 cabinet temp and I could not get the top to move past 140.  It was bumped to 170 and then 180.  At 180 the top was still showing IT of 145 for 2 hours.  Once I move the probe up the sausage tops got to 155 and then I noticed all of the fat on the V-tray in in the pan.  It cooked all of the fat out of the sausage from the bottom up because it was holding the temp for the bottom and not allowing the top 1/2 to get heat.  At least I think this was my problem and I will test it out again this weekend by hanging.  Never had a problem when I laid them on the frog mat but hanging them I always fat them out.

[NePaSmoKer]

Ya have to set the probe placement, step back take a nip  ;D and close the door  ;D

Just dont go to your neighbors house  :D  :D

[NePaSmoKer]

No fat-out today  ;D

Success is always good.

[Sailor]

Looks good.....can't wait to see what the stuff looks like behind the cheese cloth.

[pikeman_95]

They look great. Please post a picture when you slice them open. Is this a commercial mix or one of your recipes??