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  #20  
Old 06-07-2017, 03:14 PM
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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?

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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!

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That's an undertaking right there!
Thank you for the points Shell!
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  #21  
Old 06-07-2017, 03:18 PM
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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!
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Old 06-07-2017, 06:53 PM
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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.
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  #23  
Old 06-08-2017, 05:03 AM
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Yes, im using the larger of the coleman stackables with the corner cut out of the lid.


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  #24  
Old 06-08-2017, 06:46 AM
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3 tsp cardamon ?
Interesting, weird but interesting.

Chubs look fantastic

have some giant sausage
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  #25  
Old 06-08-2017, 12:04 PM
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Quote:
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...

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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!
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  #26  
Old 06-08-2017, 04:07 PM
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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.

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  #27  
Old 06-08-2017, 07:39 PM
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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!
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Old 08-12-2017, 12:59 PM
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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?
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  #29  
Old 08-12-2017, 01:55 PM
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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.



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  #30  
Old 08-12-2017, 03:03 PM
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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.



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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!
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  #31  
Old 08-12-2017, 03:32 PM
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Originally Posted by Courser View Post
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!
Courser - I have never substituted either but it sounds like you got the right idea from Fishbum - I would guess if your using the syrup you would use a bit less maybe 5%-10% ? just because the weight variance. You might try lower and do a test fry patty then add to it if needed / adjusted to your taste.
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  #32  
Old 08-13-2017, 09:31 AM
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I think I picked up some corn syrup solids at butcher packer. It use to be grainy like turbo sugar. Now it is just one big brick.....

Bologna is on the project list good looking stuff!
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  #33  
Old 08-13-2017, 09:45 AM
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Originally Posted by nickelmore View Post
I think I picked up some corn syrup solids at butcher packer. It use to be grainy like turbo sugar. Now it is just one big brick.....

Bologna is on the project list good looking stuff!
I had the same thing happen to me - it got too hot and melted down to a solid chunk!
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Old 08-18-2017, 12:54 PM
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Dang it man that looks good,,,, may have to come up and visit if you have any left LOL

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  #35  
Old 08-18-2017, 04:17 PM
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Dang it man that looks good,,,, may have to come up and visit if you have any left LOL

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c'mon up driedstick...I was just rummaging in the chest freezer and I saw a few short chubs left
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  #36  
Old 08-21-2017, 01:12 PM
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My grandparents sold bologna by the slice in they're gas station grocery store back in the 1960s. Fast food back then was a loaf of bread, a jar of mayo and some sliced bologna!!!
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Old 08-21-2017, 02:47 PM
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My grandparents sold bologna by the slice in they're gas station grocery store back in the 1960s. Fast food back then was a loaf of bread, a jar of mayo and some sliced bologna!!!
thanks Toad! I remember my Dad telling me of stopping by the general store back in the day and getting some sliced bologna for snacking!
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Old 08-21-2017, 02:54 PM
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That looks delicious!
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