First try at Bologna (beef-pork-chicken) Q-View

Discussion in 'Sausage' started by bobdog46, May 6, 2012.

  1. I gave a shot at bologna for the first time and it came out pretty good. I started by grinding 6 lbs beef round roast, 2 lbs boston butt, & 2 lbs chicken thigh meat. I used LEM bologna seasoning & cure then a little LEM citric acid. I used 2 1/2 " casing. It went in the smoker at 120 deg for 1 hr without smoke - 150 deg with smoke for 2 hrs- another 2 hrs at 150 without smoke- bumped the temp to 180-190 deg for 4 hrs till the IT was 155.  Gave them an ice water bath for about 10 minutes then put in the fridge overnight. It came out pretty good.       [​IMG][​IMG][​IMG]
  2. gersus

    gersus Smoking Fanatic

    awesome! Bologna is great! Looks great all sliced up.

    I have some Legg's recipe in the smoker as I type! 

    Did you get fat accumulated on the outside of the bologna? I try to stay at or below 170 to prevent that from happening. 
  3. alblancher

    alblancher Master of the Pit Group Lead OTBS Member

    Looks great Bobdog,  makes me want to give it a try!
  4. boykjo

    boykjo SAUSAGE MAKER Staff Member Moderator Group Lead OTBS Member

    Its missing something......................

  5. Good Work!!
  6. No fat accumulation on the outside. 

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