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Bologna - This ain't no Oscar Meyer!

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  • #16
    Holy chit mon! That's some serious bologna!


    Drinks well with others



    ~ P4 ~

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    • #17
      Nothing like a post full of bologna...thanks for the recipe. I have a new cooler set up to try finishing off my sausage in the SV but haven't done it yet.
      z
      sigpic
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      A-Maze-N Tube 18"
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      • #18


        That's an undertaking right there!
        Mustang electric smoker
        King Kooker vertical gasser
        Charbroil silver smoker
        Earnhardt Jr smoker
        Brinkman smoke n' grill
        a-maze-n cold smoker rack

        USMC vet 87 - 91

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        • #19
          Originally posted by zombini View Post
          Nothing like a post full of bologna...thanks for the recipe. I have a new cooler set up to try finishing off my sausage in the SV but haven't done it yet.
          z
          That sounds like something I should do.

          Is this done with all pork or beef? Both perhaps?
          Lang 36 Patio, a few Webers, 2 Eggs, plenty of gadgets and a MES 40 Gen 2.5 electric for bacon and sausage.
          My best asset however is the inspiration from the members on this forum.

          sigpic
          @SmokinJim52 on Twitter

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          • #20
            Originally posted by zombini View Post
            Nothing like a post full of bologna...thanks for the recipe. I have a new cooler set up to try finishing off my sausage in the SV but haven't done it yet.
            z
            Thanks for the points Zombini - I'm looking now for an SV setup. I'm leaning towards the Anova and getting a cooler. Is that what you have going?

            Originally posted by Ryan View Post
            Looks great! Going on the list! Last year's recipe was a swing and a miss. This looks good.
            Thanks Ryan - I'll certainly tweak this a bit depending on the reviews I get back from taste tests!

            Originally posted by shellbellc View Post


            That's an undertaking right there!
            Thank you for the points Shell!
            ~ George Burns

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            • #21
              Originally posted by SmokinOutBack View Post
              That sounds like something I should do.

              Is this done with all pork or beef? Both perhaps?
              On this I used a 70% beef w/ 30% pork mix (I buy a lot of pork & beef at one time and grind it, then mix it and refreeze so when I want to make sausage I just pull out a bag and thaw - so I already had that ratio on hand). I see varied mixes but they tend to go more lean beef than mine here it seems.

              I appreciate the points Smokin - thank ya!
              ~ George Burns

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              • #22
                Originally posted by Uncle Sauce View Post
                On this I used a 70% beef w/ 30% pork mix (I buy a lot of pork & beef at one time and grind it, then mix it and refreeze so when I want to make sausage I just pull out a bag and thaw - so I already had that ratio on hand)
                I do the same thing. I buy the 10# rolls of ground beef at RD, along with the twin pack of butts at RD or Costco.

                I am SO on this, can't wait to try it.

                Great post Sir.
                Lang 36 Patio, a few Webers, 2 Eggs, plenty of gadgets and a MES 40 Gen 2.5 electric for bacon and sausage.
                My best asset however is the inspiration from the members on this forum.

                sigpic
                @SmokinJim52 on Twitter

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                • #23
                  Yes, im using the larger of the coleman stackables with the corner cut out of the lid.


                  Sent from my iPhone using Tapatalk
                  sigpic
                  GMG Daniel Boone
                  UDS
                  Weber 22.5" Kettle (blk)
                  Vision Kamado grill
                  Weber Genesis Silver
                  Smokin Tex
                  MES 40 with legs Gen 2.5
                  Maverick ET 732
                  Brown and lime green ThermaPens
                  2 orange ThermoPops
                  A-Maze-N Tube 18"
                  A-Maze-N Smoker 5"x8"
                  Vortex

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                  • #24
                    3 tsp cardamon ?
                    Interesting, weird but interesting.

                    Chubs look fantastic

                    have some giant sausage
                    Made In England - Fine Tuned By The USA
                    Just call me 'One Grind'



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                    • #25
                      Originally posted by zombini View Post
                      Yes, im using the larger of the coleman stackables with the corner cut out of the lid.
                      Thanks Zombini - I'm trying to figure which one I'll get...

                      Originally posted by curious aardvark View Post
                      3 tsp cardamon ?
                      Interesting, weird but interesting.

                      Chubs look fantastic

                      have some giant sausage
                      Thanks CA - Yeah, I'm not sure who added the cardamon in the recipe over the years! I appreciate the points!
                      ~ George Burns

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                      • #26
                        That's some great looking bologna! Have to give you some bologna points. For those of you contemplating using a sous vide to bring your cold cuts to temp, that would work great. I use an old Nesco roaster that I found in a yard sale for $3.00. Similar to sous vide except it doesn't circulate the water. I just roll the chubs around once in awhile. This is 10# of mortadella and room for more.

                        Last edited by Bassman; 08-18-2017, 07:52 PM.
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                        Smoke Vault 24

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                        • #27
                          Originally posted by Bassman View Post
                          That's some great looking bologna! Have to give you some bologna points. For those of you contemplating using a sous vide to bring your cold cuts to temp, that would work great. I use an old Nesco roaster that I found in a yard sale for $3.00. Similar to sous vide except it doesn't circulate the water. I just roll the chubs around once in awhile. This is 10# of mortadella and room for more.

                          Thanks Bassman! Looks like that Nesco works well!
                          ~ George Burns

                          sigpic

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                          • #28
                            Originally posted by Uncle Sauce View Post
                            Thanks for the points Smokin! Ingredients below:

                            2 tsp. cure
                            4 TBSP salt
                            3 TBSP paprika
                            2-1/2 TBSP onion powder
                            2-1/2 TBSP garlic powder
                            3 tsp. white pepper
                            3 tsp. cardamon
                            3 tsp. yellow mustard
                            2 tsp. mace
                            1-1/2 TBSP corn syrup solids
                            5 TBSP dextrose
                            2 C. NFDM



                            Thanks for the points Mark - Yeah, these 4" casings were a bear! I think the SV may be the ticket. I put the recipe above for ya!

                            Rich - Yeah, I really need to try an SV for finishing sausage chubs off. I know I've been contemplating for awhile now...need to get off my arse and do something about it
                            I was thinking about trying this recipe today until I realized I have no corn syrup solids or dextrose in the house. Does anyone have suggestions for a suitable substitute? Are those available at a decent grocery store?
                            Kent [sigpic

                            Lang 36" Patio
                            GMG Daniel Boone
                            Husker Red UDS V.2014
                            22" Black Weber Kettle V.1988
                            40" MES V. 2
                            British Racing Green Thermapen w/Glow-in-the-dark silicone boot!
                            Thermapen Smoke

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                            • #29
                              Originally posted by Courser View Post
                              I was thinking about trying this recipe today until I realized I have no corn syrup solids or dextrose in the house. Does anyone have suggestions for a suitable substitute? Are those available at a decent grocery store?


                              Dextrose is also known as dextrose monohydrate or glucose powder.
                              The most common source is called brewing sugar and is easily and cheaply
                              available from your local home brew shop. I think corn syrup solids is corn syrup with 97% of water removed and in powder form.



                              Sent from my iPad using Tapatalk

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                              • #30
                                Originally posted by Fishbum View Post
                                Dextrose is also known as dextrose monohydrate or glucose powder.
                                The most common source is called brewing sugar and is easily and cheaply
                                available from your local home brew shop. I think corn syrup solids is corn syrup with 97% of water removed and in powder form.



                                Sent from my iPad using Tapatalk
                                Thanks! I can get dextrose then. I always called it corn sugar when I was brewing (25 years ago). The corns syrup solids may have to be just plain old corn syrup then. Thanks for you help!
                                Kent [sigpic

                                Lang 36" Patio
                                GMG Daniel Boone
                                Husker Red UDS V.2014
                                22" Black Weber Kettle V.1988
                                40" MES V. 2
                                British Racing Green Thermapen w/Glow-in-the-dark silicone boot!
                                Thermapen Smoke

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