Announcement

Collapse
No announcement yet.

Bologna - This ain't no Oscar Meyer!

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts

  • Bologna - This ain't no Oscar Meyer!

    Whipped out a couple large chubs of homemade bologna over the weekend. Not sure if this would be a country style or a sweet lebanon since the recipe is a hand me down from my relatives. The taste test patty seemed pretty sweet but after it was smoked it seemed about right. I used the large plate on the grinder so it wasn't very fine but I can't really tell the difference in the final product except for maybe a few pockets of larger fat cubes.

    Put a heavy smoke on them for about 8 hours - those big chubs took forever to finish off! (insert new SV machine please!!) These are 4" in. X 27" in. casings - they weigh about 5 lbs each. I think I'll cut these casings in half next time I do this so it doesn't take so long

    Not many pics but I got few:




    This is a lonely looking photo with only two in here...








    Thanks for checking it out
    Attached Files
    Last edited by Uncle Sauce; 06-06-2017, 09:03 PM.
    ~ George Burns

    sigpic

  • #2
    That's a fine looking product Sir. I never did any 4" tubes, the 3's take long enough to cook. I would however be interested in the recipe, that really looks good.

    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

    Comment


    • #3
      That some Righteous lookin Chubage!

      I have always had trouble with larger than 3" casings. Haven't tried for a while, thinkin SV would help.
      Mark
      sigpic


      "Likes smokey old pool rooms, clear mountain mornins. Little warm puppies, children and girls of the night"?
      Smoked-Meat Certified Sausage Head!

      Comment


      • #4
        Beauty baloney! Soo.. you used a SV? Errr..contemplating?
        In God I trust- All others pay cash...
        Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
        Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning watts

        Comment


        • #5
          I'd like ta see the recipe as well!
          Mark
          sigpic


          "Likes smokey old pool rooms, clear mountain mornins. Little warm puppies, children and girls of the night"?
          Smoked-Meat Certified Sausage Head!

          Comment


          • #6
            Luv me some home made bologna!

            Comment


            • #7
              Looks Mighty Fine from the Bear Den !!! ---

              Way to go, Uncle!!

              Bear
              Vietnam Vet---9th Inf. Div. Mekong Delta (1969)
              Easy to follow Step By Steps: Pulled Cured Boston Butt Ham and Buckboard Bacon--Smoked Salmon-- Bacon-On-A-Stick--Bacon (Extra Smokey)--Boneless Cured & Smoked Pork Chops & CB--Canadian Bacon & Dried Beef--Ham Twins (Double Smoked)--Double Smoked Hams X 4--Bear Logs (All Beef--Unstuffed)--Smoked Bear Loaf (All Beef-Mild Hot)--Prime Rib (My Best ever)--Another Prime Rib--Chucky (Pulled Beef)--Twin Chuckies--Pork and Beef Spares--Rare Beef (for Sammies)--Raspberry Chiffon Pie---


              Mom & 4 Cub litter---Potter County, PA:

              Comment


              • #8
                Originally posted by SmokinOutBack View Post
                That's a fine looking product Sir. I never did any 4" tubes, the 3's take long enough to cook. I would however be interested in the recipe, that really looks good.
                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



                Originally posted by Mark R View Post
                That some Righteous lookin Chubage!

                I have always had trouble with larger than 3" casings. Haven't tried for a while, thinkin SV would help.
                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!

                Originally posted by Richtee View Post
                Beauty baloney! Soo.. you used a SV? Errr..contemplating?
                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
                ~ George Burns

                sigpic

                Comment


                • #9
                  Originally posted by barleypop View Post
                  Luv me some home made bologna!
                  Thanks Barley for the points! It tastes pretty good!

                  Originally posted by Bearcarver View Post
                  Looks Mighty Fine from the Bear Den !!! ---

                  Way to go, Uncle!!

                  Bear
                  I appreciate that Bear! I should give you a little chub for all the Bears! Every time you post something I get hungry for some reason
                  ~ George Burns

                  sigpic

                  Comment


                  • #10
                    Damn nice looking bologna Sir!!
                    sigpic

                    Comment


                    • #11
                      Originally posted by DanMcG View Post
                      Damn nice looking bologna Sir!!
                      X2!
                      sigpic

                      Comment


                      • #12
                        Originally posted by DanMcG View Post
                        Damn nice looking bologna Sir!!
                        Thanks Dan!

                        Originally posted by Fishawn View Post
                        X2!
                        I appreciate the points Fish
                        ~ George Burns

                        sigpic

                        Comment


                        • #13
                          Really nice looking stuff there!! I assume the recipe was for 10 lbs?
                          Well done, sir!
                          Have some bologna points
                          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

                          Comment


                          • #14
                            Originally posted by Courser View Post
                            Really nice looking stuff there!! I assume the recipe was for 10 lbs?
                            Well done, sir!
                            Have some bologna points
                            .
                            Yes sir Courser, it was for 10 lbs. I should have mentioned that. thank you for the points
                            ~ George Burns

                            sigpic

                            Comment


                            • #15
                              Looks great! Going on the list! Last year's recipe was a swing and a miss. This looks good.
                              sigpic

                              Comment

                              Working...
                              X