Trail Bologna -- updated

[smoke em if you got em]

I bought a kit at Gander Mountain a while back and since I've got some time off this week I thought I'd give it a try.


10 lbs. ground chuck/pork butt mix using 3/8 plate.


Mixed the cure with 1/2 cup distilled water and mixed into the meat. Mixed the seasoning pack with 1 cup distilled water and let sit in the frig for 30 minutes before mixing it into the meat. Then ran the meat mixture thru the grinder using the 1/8 plate.


final mix


Got the Kirby cannon loaded and ready.


Stuffed


Fried up the leftovers for a nice sandwich for lunch.


I'll let these sit in the fridge overnight and smoke first thing in the morning.


more to come...
Mike

[Tenpoint5]

Looks good so far! I think I have one of them seasoning around somewhere myself

[smoke em if you got em]

Ok time to smoke. The kit instructions say to let it come up to room temp for 2 hours before cooking or smoking. I usually don't set sausage out that long before smoking but I'm going to follow the instructions exactly and see how it turns out.

After the 2 hour wait I got the smoker loaded up.



The smokehouse method instructions are as follows:

Stage       Time     Temp    smoke     damper
    1         1 hr.        140        off         open
    2         2 hrs.      140        on       1/8 open
    3         2 hrs.      160        on       1/8 open
    4    to I of 156   180        off       closed

I've never finished cooking with the vent closed but I'll give it a try and see how it goes.

Got the pid programmed and here we go.



While I was setting up I noticed this big guy hanging out up in the corner.


I think it is a harmless garden spider. Hope I'm not wrong because it is pretty big. 

more later...

[WoodlawnSmoker]

This is looking really good, I've been wanting to try some bolgna.  Can't wait to hear your review.  What size and type of casings are those?

[smoke em if you got em]

The casings are 52mm x 18" curved collagen casings.

[smoke em if you got em]

This is about one hour into the smoke cycle. Taking on some good color.

[smoke em if you got em]

They're done. It only took about 5 hrs.


Into ice bath for about 15 minutes to get the IT down to 100.


Hanging to bloom for a couple of hours.



Then they will take a 2 day nap in the fridge before we cut em open and have a look.

[cobra6223]

I love the con Yeager spice kits, try the spicy sticks and regular both are great! the bologna looks but there is a recipe from NEPA around here for trail bologna and it's the BOMB!! If you can hold out for 2 days before cutting into it your a very strong willed man, enjoy.

[smoke em if you got em]

OK it's been 2 days so it's time for the taste test.

The casing peeled off easily. Nice texture and color. Sorry my camera sucks. They tasted really good. Nice smoke flavor. Goes really good with mustard or cheese.


Vacuum sealed one of the rings to take to my dad this afternoon. I used Weston resealable bags. I really like them. Makes it easy to grab a few and close it up and toss it back in the fridge for later.

[ragweed]

Mighty fine, mighty fine!  Makes me hungry for some of my own.  I like the Weston bags too.  Perfect for the tree stand or duck blind!

[slowpoke]

Thanks for sharing,Mike I got to try one of them ready mixes. You make it look so easy.

[NePaSmoKer]

Nice ring bologna.

Fugly spider

[smoke em if you got em]

Thanks. I really liked using a ready made kit. I think my next project will be Landjaeger.
http://www.cabelas.com/product/Cabelas-Smokehouse-Snack-Stick-Seasoning-Kits-150-25-lbs/734566.uts?Ntk=AllProducts&searchPath=%2Fcatalog%2Fsearch.cmd%3Fform_state%3DsearchForm%26N%3D0%26fsch%3Dtrue%26Ntk%3DAllProducts%26Ntt%3Dlandjaeger%26WTz_l%3DHeader%253BSearch-All%2BProducts%26x%3D0%26y%3D0&Ntt=landjaeger&WTz_l=Header%3BSearch-All+Products

[Saber 4]

Great job, can't wait to see your next project, landjaeger is my favorite

[Sgt Recoil]

What flavour smoke did you use?
looks super tasty ;)

Nevermind, I scrolled down on saw you used Hickory  ;D