Holy chit mon! That's some serious bologna!
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Bologna - This ain't no Oscar Meyer!
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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.
zsigpic
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"
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Originally posted by zombini View PostNothing 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
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.
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@SmokinJim52 on Twitter
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Originally posted by zombini View PostNothing 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
Originally posted by Ryan View PostLooks great! Going on the list! Last year's recipe was a swing and a miss. This looks good.
Originally posted by shellbellc View Post
That's an undertaking right there!~ George Burns
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Originally posted by SmokinOutBack View PostThat sounds like something I should do.
Is this done with all pork or beef? Both perhaps?
I appreciate the points Smokin - thank ya!~ George Burns
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Originally posted by Uncle Sauce View PostOn 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 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.
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@SmokinJim52 on Twitter
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Yes, im using the larger of the coleman stackables with the corner cut out of the lid.
Sent from my iPhone using Tapatalksigpic
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
Comment
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Originally posted by zombini View PostYes, im using the larger of the coleman stackables with the corner cut out of the lid.
Originally posted by curious aardvark View Post3 tsp cardamon ?
Interesting, weird but interesting.
Chubs look fantastic
have some giant sausage~ George Burns
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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.sigpic
Smoke Vault 24
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Originally posted by Bassman View PostThat'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.
~ George Burns
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Originally posted by Uncle Sauce View PostThanks 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 itKent [sigpicThermapen Smoke
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!
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Originally posted by Courser View PostI 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.
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Originally posted by Fishbum View PostDextrose 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 TapatalkKent [sigpicThermapen Smoke
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!
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