First shot at making Bologna..

[Sam3]

And it wasn't as easy as I thought.

I bought #1 X 27" fiberous casings and planned on making "rings". Soon after I had the first one stuffed, I realized......it ain't bendin'.  :o
So I went with plan B.

Here's how it went.

5 lbs of ground poke and 5 lbs 90/10 GB with spices. This is another one of Kevin's recipe's, I'll list the ingredients later.


I mixed all the meat with the cure and salt and let it rest for an hour or so in the refrig.


I mixed all the ingredients real well by hand and then into the grinder through a fine plate.


The smell was incredible!

Here they are finished and hanging to dry a bit while I get the smoker ready.


I'm hitting these with apple wood for 2 hours.


I let these dry in the smoker at 130 degree for an hour and fifteen minutes, then started my smoke cycle. I pulled them about an hour after the last smoke cycle.
Jacuzzi time!


I kept the water between 162-165 degrees and let the bologna get to an IT of 155.
And then into the Ice bath to 110 degrees.



Blooming. These smell sooooo good!



It was late, so they went into the frig. No money shot nor did I even try a piece. I was beat.
From what some of you guys say here, it's best to let them sit in the refrig for a day or two before vac sealing. So that's the plan.

More pics to come.

Thanks for looking.  :)

[NePaSmoKer]

Looks good Sam

IF you want rings you need to use rounds.

[Sam3]

Looks good Sam

IF you want rings you need to use rounds.

Thanks Rick. Always learning...always learning. ;D

Here is Kevin's link and recipe. I used NFDM as noted.
http://forum.bradleysmoker.com/index.php?topic=26463.0

[Keymaster]

Nice Job!!!

[ghost9mm]

Thems nice lookin bologna's good job...

[pikeman_95]

Very good looking Sam. I am looking forward to the cut shots and the taste report.
Kirby

[Kevin A]

Excellent, Sam!

Seeing your pics here reminds me it's time to make some more of this tasty stuff!

One can NEVER have too much bologna on hand!

Kevin

[Sam3]

Out of the casing after resting in the refrig for 24 hours.



Money shot.




This is a keeper! The flavor is perfect and will make nice pickled Hot Bologna in the near furture!
Thanks again for all your input too.

[SouthernSmoked]

Nice Job!!!

[cobra6223]

thank god for plan Bs. turned out lookin good though.

[ghost9mm]

Really nice Sam, it really looks good...

[slowpoke]

Looking Real Good,Sam3 I only hope mine looks as good when I get the nerve up.lol

[SiFumar]

Great job!  Looks tasty!

[Tenpoint5]

Looks Great Sam

[Sam3]

Thanks everyone. I'm very pleased with how this came out.

Now I need to buy a camera like nepas.  ;D