A little Bologna

[OU812]

OK its the day after tomarrow and I finally got things done
A clean peal

Sliced in half,,,,,not like the bologna ya see in the store but the good none the less

All sliced up

Some thin to snack on,,,,,,,,,,,bet I ate about an pound,,,,,,someone has gotta eat the end pieces

All weighed out,,,,,,,,1 lb stacks

Sealed up and ready for storage,,,,,,,,,along with a pack for the fridge

Ya baby!

Remember that little guy?

Snacks for tomarrow,,,every thing goes better on a Ritz,,,,now to decide what kinda cheese to have with it

Good Stuff!!!
All the flavors blend smoothly,,,,,,,,nothing over powering like the store brand kinda stuff
Its a great recipe,,,,,might up the garlic some and the coriander a bit for my taste,,,,,I like garlic
Thanks Kevin A,,,,,,,,,,,,,,,,,its a keeper!

[Sam3]

Man, that looks great. I can't wait to make some more of this myself.

[pikeman_95]

This just moved up higher on my list. That looks so good.
Thanks for sharing all your work, and thanks Kevin A for the recipe.
KC

[squirtthecat]

Very nice indeed!

[KyNola]

That looks nothing short of amazing Curt.  Wish I had your skills my friend.

[Kevin A]

Looks great, Curt! :)

The texture looks more like a 'cotto-style' bologna, but as you mentioned, so long as the great bologna taste is there, 'uniformity' is a distant second. My last batch of bologna had a texture very similar to your's and tasted great. Alas, all 10 pounds of it is gone, now..... :(

For those who wish a more uniform appearance to their bologna batch, you can run the grind through a 2nd time with a fine (3.0mm) plate; OR emulsify in a food processor a small batch at a time. It'll 'look' more like the supermarket brands—but with a far superior flavor!

Cant go wrong with either preparation.

Kevin

[Sailor]

Fantastic job Curt.  Boy oh Boy.......I so want to make some Thai Chicken this weekend but now I am so torn to do some of this Bologna ....  What to do....what to do...... 

[NePaSmoKer]

HUBBA WUBBA CHUBBA WUBBA

Nice Curt

[Keymaster]

Awesome Curt, maybe I'll do me one of them up this weekend. I ordered some of those christmas themed summer sausage casings from sausage maker and there huge like bologna size. Nice job as always.

[JZ]

Very Nice and I bet that mustard was real good on those end pieces ...... you know the ones that you were forced to eat. ::)

[OU812]

Thanks every one

Very Nice and I bet that mustard was real good on those end pieces ...... you know the ones that you were forced to eat. ::)

I almost freaked out when I seen the darn near empty bottel of mustard in the fridge

Luckally I had a new bottle on the shelf  ;D

[squirtthecat]

Thanks every one

Very Nice and I bet that mustard was real good on those end pieces ...... you know the ones that you were forced to eat. ::)

I almost freaked out when I seen the darn near empty bottel of mustard in the fridge

Luckally I had a new bottle on the shelf  ;D

Gotta keep a 'strategic reserve' of good mustards!   And beer for that matter..

[Tenpoint5]

Dat be lookin real good

[jbs402]

That looks really good.  Can you direct me to the recipe?

Anybody have any idea if this would work with venison? Maybe 50% venison; 25% pork 25% beef?

Thanks for any replies

[OU812]

That looks really good.  Can you direct me to the recipe?

Anybody have any idea if this would work with venison? Maybe 50% venison; 25% pork 25% beef?

Thanks for any replies

Heres the recipe, go to page 2 and reply #18

http://forum.bradleysmoker.com/index.php?topic=29993.0

Heres one I did a while back uesing venison

http://forum.bradleysmoker.com/index.php?topic=14072.0