100% All Beef Bologna

Discussion in 'Sausage' started by tropics, Mar 23, 2016.

  1. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    After reading all the post and having Rytek book I decided I wanted an all Beef Bologna.Sams" had 90/10 for $2.79 lb.,picked a package weighed an ounce over 5 lb.


    I reground this using my small plate, Kitchener #12 with Cabelas Freeze Wrap


    Ground and ready to season


    Seasoned and fridge over night 


    So now we are ready and decide on 2 chubs of Bologna and 1 Olive Loaf



    Olive Loaf


    I like Hog Rings 


    3 Chubs getting ready to rest in the fridge


    No pics of the smoke they were given 3 1/2 hrs of Apple with my AMNPS

    Then into my oven at 170* F for 7 hrs to get an IT of 155*F



    Into the ice bath til the temp was down to 75* 


    Okay so ya know the drill by now fridge again

    Ready to take a look at my first Bologna 


    Cut these into 3 pieces only 2 of us here



    another shot of the Olive Loaf


    Thanks for looking 

    Richie

     
     
    crazymoon, gary s, bdskelly and 8 others like this.
  2. ragnar

    ragnar Smoke Blower

    Lookin' good!

    Bonus for the olive loaf. Haven't had that stuff in years, man... years. Actually sounds pretty good, doubly so since it's not that mass-produced made from whatever junk but should actually be something with some flavor and substance. How's it all taste?

    You've got points from me!

    Oh... so the cold wrap. Basically an ice pack around the auger on the grinder? How's it work for you?
     
  3. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    Ragnar I didn't taste it today,had to take my truck up for its 30,000 service Ouch 6 htrs. so tomorrow will be fried with eggs.The freeze wrap works great I was trying to take a pic after,hands don't function some times.Tried taking a temp with instant read and it was in the low 50s I did not cool the grinder before grinding,so I give it a thumbs up.Thanks for the point I appreciate it

    Richie
     
  4. crazymoon

    crazymoon Master of the Pit SMF Premier Member

    Richie, Nice looking bologna, excellent job as always !
     
  5. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Awesome job on the bologna Richie!!

    Great idea with the olive loaf!

    You made me take a package out of the freezer for fried bologna sammies!

    [​IMG]

    Al
     
  6. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    CM thanks I hope to be able to take some more pics when I fry some up.Busy cooking for the Easter weekend.Thanks for the point I appreciate it

    Richie
     
  7. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    Al you probably had yours already this AM I am hopping around like a Bunny getting ready for the Easter Saturday.we hold it on Sat so the kids can drive home on Sun without all the traffic.Thanks for the point I appreciate it.Have a Brisket getting ready for some smoke

    Richie 
     
  8. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

    Very Nice Richie................. The bologna looks great [​IMG] I like them olives. I always add a few of them to my salad when I'm up at the salad bar at my work cafe.......[​IMG]
     
  9. Looks great!  My main complaint with mass produced bologna, is that it is so emulsified, that there is no texture.  I'm on the verge of making my own beef hot dogs & pepperoni, but looking at this may just put bologna in the lead for my next project. I'm thinking of adding a bunch of roasted garlic to the meat mix.  I'm picturing a 1" slice going on the grill with some Mucky Duck mustard and a pretzel bun.
     

    [​IMG]
     
  10. worktogthr

    worktogthr Master of the Pit SMF Premier Member

    Richie, that Bologna looks great!!  Olive loaf looks awesome too.  My dad used to always order that whenever we got sandwiches at the deli and as a kid I thought it was gross haha.  In the past few years I have begun to like olives and I love bologna so I am trying this for sure!  POINTS!!
     
  11. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    Joe Thanks We like them Olives in salads and a few other dishes Thanks for the point I am sure my kids are going to be happy

    Richie
     
  12. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    ZK Thanks I thought about some Garlic but stayed close to the 3 recipes I had,be sure to post it up when you do

    richie
     
  13. twoalpha

    twoalpha Smoking Fanatic

    Richie

    Bologa looks great. [​IMG]

    Nice Job. What cure were you using?

    Larry 
     
  14. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    Hey Chris Thanks I can remember lots of things I would not eat,had a happy Dog LOL.This is just what you need another sausage.Thanks for the point I appreciate it

    Richie
     
  15. worktogthr

    worktogthr Master of the Pit SMF Premier Member

    H
    Haha Richie. I might be making some sausage soon... Gave a lot of my stock away, had a ton of barbecues, and using a lot of my Italian sausage in the Sunday gravy for Easter.
     
  16. bdskelly

    bdskelly Master of the Pit OTBS Member SMF Premier Member

    Nice Richie!  You get a point AND this weeks Oscar Mayer award!

    B

     
  17. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    Larry Thanks I used cure #1 Thanks for the point 

    Richie
     
  18. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    OMG I can't believe it I WON I Won i won!! Thanks Brian Big thanks for the point I appreciate it

    Richie 
     
  19. Nice Bologna, Richie  Looks great. I like Olive Loaf I'll have to try that next time.  Looks mighty tasty    [​IMG]

    Gary
     
  20. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    Gary Thanks I am trying to finish left overs, just to make room for for more left overs.I'll post some pics when I cook this up Thanks for the Point

    Richie 
     

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