10 Pounds Of Bologna

NePaSmoKer · February 13, 2011, 06:34:25 AM

Did 2 batches of bologna chubs yesterday.

One Jalapeno (3 chubs) and one black pepper (2 chubs)

Jalapeno and a baby chub.

Black pepper.

Hanging to dry the casings while the smoker gets to temp.

Keeping Bradley oriented. Once i get the 5" hole cut for the smoke generator i wont have to do this.

Hanging the chubs.

Was pretty cold out yesterday (22*) and took awhile to come to temp. Here they are blooming. Fridge rest for a couple days then i will slice.

Jim O · February 13, 2011, 07:03:45 AM

Lookin' good !

I'm not sure,but if you look closely,I think my name is on the baby chub !

Jim O

jiggerjams · February 13, 2011, 07:30:16 AM

Can't wait to hear how they taste. If you need more counter space I would gladley take those jars with the yellow labels off your hands.

classicrockgriller · February 13, 2011, 09:55:11 AM

The peppered bologna sounds interesting.

NePaSmoKer · February 14, 2011, 05:48:19 AM

Here are the $$ shots of the 2 batches of bologna.

These chubs are the jalapeno ones.

Black pepper.

All vac sealed and ready to go.

jiggerjams · February 14, 2011, 06:30:33 AM

Another fantastic batch Rick. The texture looks bang on.

SouthernSmoked · February 14, 2011, 09:16:43 AM

Heck yeah the bologna looks awesome!

Love the chubbies.

Sent from my HTC Glacier using Tapatalk

OU812 · February 14, 2011, 10:00:48 AM

Looks great!

Now that Jalapeno Bologna sounds gooood.

BuyLowSellHigh · February 14, 2011, 11:26:51 AM

Beautiful!

They both sound good to me !

dbondy · February 15, 2011, 03:39:12 AM

Those chubs look great, going to make some real nice sammies. ;D

Keymaster · February 15, 2011, 05:35:32 AM

I froze my SS with the casings on them in Foodsaver bags, I see you took your casings off. Can you Esplain why ;D Good looking Bologna by the way!!!!

NePaSmoKer · February 15, 2011, 05:48:24 AM

Quote from: Keymaster on February 15, 2011, 05:35:32 AM
I froze my SS with the casings on them in Foodsaver bags, I see you took your casings off. Can you Esplain why ;D Good looking Bologna by the way!!!!

Thanks everyone

I take the casing off because sometimes you get moisture between the casing and sausage. No biggie really but i just dont like it.

Friar_Tuck · February 15, 2011, 12:45:03 PM

I do the same Nepas,
I think it makes a nice rind on the edges then.
That is some great looking eats there!

mjdeez · February 15, 2011, 01:27:19 PM

I've never had homemade bologna. It looks very different from the Oscar Meyer I used to eat as a kid. I'm guessing it has to do a lot with the coarseness of the grind vs an emulsion... but also the quality of meat and content of fat. I'm curious, can you even compare this to Oscar Meyer or did I just insult you? (sorry) Looks awesome though.

pensrock · February 15, 2011, 01:30:00 PM

So........ how good are they? They look great. :)

10 Pounds Of Bologna

NePaSmoKer

NePaSmoKer

Keymaster

NePaSmoKer