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Uncle Sauce's bologna..

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  • Uncle Sauce's bologna..

    Perhaps the wrong section of the forum, but it WAS cured.

    Had some ground beef and pork in the freezer and wanted to try this for awhile now. Followed the recipe given with the exception of corn syrup solids and just added a bit more dextrose.
    Although it wasn't exactly what I expected, it came out really well. The bologna flavor is definitely there, and it is good. Actually, very good.

    Normal summer sausage procedures as far as smoking. Mix the day before, stuff, and let meld overnight.
    All in all, spend 10 hours with the cooking process.


    Grabbed a couple pics..
    Attached Files
    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

  • #2
    Good looking bologna Jim! Lots of sandwiches there.
    sigpic
    Smoke Vault 24

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    • #3
      Dog gone Smoking - That looks even better than mine turned out for trying it!
      ~ George Burns

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      • #4
        beauty bologna brother... boffo!
        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

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        • #5
          Ummmm....
          Craig
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          • #6
            That looks delicious! I could definitely scarf down some of that.

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            • #7
              Good stuff there...
              sigpic

              _____________________________________
              Pit Boss tailgater
              2) 30' MES
              Homemade propane smoker
              22’ kettle
              5 burner gas grill
              Anova
              Hobart Meat Grinder 4822 series
              F.Dick 12 Ltr. Sausage Stuffer
              _____________________________________

              There's only two types of Beer: Cold and Free.
              _____
              Jim

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              • #8
                What a bunch of baloney...
                .

                Not to mention the occasional campfire

                My --->
                Paul

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                • #9
                  ootstanding Jim
                  Eagles look ootstanding! Favs to win it all in my book.
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                  • #10
                    Thanks guys, appreciate the kudos.
                    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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                    • #11
                      Smokin - I opened another chub yesterday to reacquaint myself with the flavor - I think your idea of some more garlic would go real well this. I'm going to amend the recipe to maybe (1) or (1-1/2) extra TBSP. Did you think it might have needed any other adjustments? Always like to get others peoples opinions. My wife (main taste tester) has a sensitive palate
                      ~ George Burns

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                      • #12
                        That Looks Great, Jim!!!---

                        Bet it's even better than it looks, too!!

                        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:

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                        • #13
                          Originally posted by Uncle Sauce View Post
                          Smokin - I opened another chub yesterday to reacquaint myself with the flavor - I think your idea of some more garlic would go real well this. I'm going to amend the recipe to maybe (1) or (1-1/2) extra TBSP. Did you think it might have needed any other adjustments?
                          Like I mentioned in the PM, I would add some ECA to this for some pop, and more garlic. I would also go heavier on the beef next time, which I believe you did. I used a 50/50 beef/pork mix because that's what I had on hand.
                          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


                          • #14
                            Nice job Jim. I'll be watching the mail for my share of your work
                            sigpic

                            Some days I think Bravo Zulu, other days it's more like Whiskey Tango Foxtrot...

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                            • #15
                              Oops, I'm late to the party on this one! Nicely done Jim!!
                              all day for that bologna!!


                              Drinks well with others



                              ~ P4 ~

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