GARY'S BOLOGNA & SALAMI SMOKE

Discussion in 'Sausage' started by gary s, Jan 27, 2016.

  1. Bologna & Salami Smoke
     ​
    I started to do two post
    But decided to roll them both together
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     ​
     ​
     ​
    Day 1:

    Got out my Chuckie's cut up and ground. I had 10.5 lbs total so 1/2 for Salami and

     1/2 for Bologna. Seasoned up the Salami for the first go round.

    Day 2:

    Re-seasoned the salami and started running the Bologna meat through the food

     processor, seasoned, Stuffed Bologna and Salami into casings then everything back in the fridge.

    Day 3: 

    8:30 AM - Removed Bologna and Salami from fridge

    9:45 AM – Fired up my Smoker

    10:15 AM – Put on the Bologna and Salami

    ( No smoke just Heat) Started at 110° I’ll let it creep up to about 120° -125° and let it go for about an hour before adding pecan.

    12:30 PM – added a split of Pecan

    3:00 PM – added another split checked  IT  - 132°

    4:00 PM – Salami Ready IT is at 158° Pulled and placed in water bath. Bologna is at 130°

    7:20 PM – Finally  IT is 156° Pulled and in water bath.

    9 hours and 5 min. on the Bologna,  I had plenty of time today and just went low and slow at the very end I kicked it up to 185°  Stayed about 165° most of the day.

    Everything is in the fridge and resting. Probably slice tomorrow or the next day.

    SALAMI

    Here is the recipe for #5

    Steps

    1. Add 5 lbs lean hamburger

    2. Add 3.3/4 tsp Morton's tender quick

    3. Add 2 1/2 tsp garlic salt

    4 .Add 2 1/2 tsp ground pepper

    5. Add1/2 tsp cayenne pepper

    6. Add1 tsp liquid smoke

    7. Add1/2 oz or 14g cultured buttermilk

    8. Add1 tsp black peppercorns

    9. 1 tsp mustard seed

    Mix all ingredients 1-9 and set in fridge for 24 hrs. Add steps 2 through 9 into the meat again and mix. let sit in fridge for another 24 hrs. fill into fibrous non edible casings and smoke til internal temp reaches 155 degrees... 

     5 lbs. Bologna

    5# Ground Beef

    1 cup (8oz.)  Ice water

    7.5 tsp - TQ

    ½ TB - White Pepper

    1 Tb - Paprika

    ½ TB  - Nutmeg

    ½ tsp - Allspice

    ½ tsp - Onion Powder

    1 tsp - Ground Coriander

    1 cup (8 oz) -  Powder Milk

    I mixed the TQ (Tender Quick) thoroughly into the hamburger met and let rest in the fridge for about an hour, while I mixed the other ingredients and had another cup of coffee.   

    Removed the meat from Fridge,  divided into 5 equal amounts .

    Put first batch into processor and turned it on, add a little water to help it emulsify.

    I did remaining batches the same. 

    Took remaining water (I had a ¼ cup left so I added another ¼ mixed in the dry ingredients to make a slurry.

    Poured slurry over meat and mixed and mixed and mixed.

    Then back in the fridge for a while. 

    Seasoning for the Salami


    Seasoning for the Bologna


    Grinding up the Chuck Roast





    Salami getting ready to be seasoned for the second time


    Ground Meat waiting patiently for the food processor



    I add just enough water to make a smooth emulsification 


    All done ready to add seasoning


    Close up



    Added some water to the seasoning to make a slurry


    All mixed up



    Ready to Stuff



    Partially Stuffed


    Bologna stuffed and ready


    Getting set up for the Salami


    One down, one to go


    Twins !!!!



    Had to put some clothes on them


    And back in the fridge till tomorrow


    Smoking time !!  This just ain't right  Horizontal !!!



    This was a while after I add a pecan split


    A fey hours at 140º - 145º


    Rest of the day at 170º - 175º


    Here a peak just a couple hours in



    Salami all finished up  Ready for a bath


    Bologna still going


    Finally ready,   That's what I get for starting and stopping on my stuffing

    Air pockets  Should have spent more time packing it tight, Oh well !


    After the Bologna had a bath everying back in the fridge for tomorrows slicing.


    Salami First up to be sliced


    Close up    I had to sneak a couple of pieces  Mmmmm !


    Casings peel right off


    14 bags of Salami


    Bologna's turn   Air Pockets are evident when I started slicing


    10 bags reg slices, 1 bag thick cut and one end


    Thanks for looking  This will stock me up for a while

    Gary
     
    Last edited: Jan 27, 2016
  2. driedstick

    driedstick Smoking Guru OTBS Member SMF Premier Member

    Where do I sign up for delivery!!! Dang it man that looks great and great way to stay busy busy busy!! I love the salami!! [​IMG]

    A full smoker is a happy smoker - Stay happy 

    DS
     
     
  3. Thanks DS  and for the point,  I think you are on the mailing list

    Gary
     
    joe black likes this.
  4. favors

    favors Newbie

    That,s awesome thank for sharing I,m gonna try that soon
     
  5. bearcarver

    bearcarver Smoking Guru OTBS Member

    Looks Awesome, as usual, Gary!!![​IMG]

    Mighty Tasty!!![​IMG]-----------------[​IMG]

    And Bears Love that Stuff too!!![​IMG]

    Bear
     
  6. smokeymose

    smokeymose Master of the Pit

    Wow, Gary! The Mrs. has been asking if I could make Salami and I've been looking into it. You've just given me a 1,2,3 how to! Thank you, Thank you!
    What size and type casings? 😏
    Dan

    :points:
     
  7. joe black

    joe black Master of the Pit OTBS Member

    That all really looks awesome. I don't understand all of the words that you used about the recipe. I think Cindy and I had one of those smooth emulsifications for a couple of days one time. I like really good bologna, but I'm sure I've never had any like yours.

    Thanks for the tutorial and the great pics, Joe :points:
     
  8. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Wow. Looks awesome and recipes to go with it.

    Gonna try these.


    POINTS
     
  9. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    How long did they cook for?
     
  10. almost 6 hours on the Salami  9 on the bologna
     
  11. Red Jumbo about 4 3/4 in  and 2.5 in. mahogany  
     
    mowin likes this.
  12. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    I gotta get me some big casings for this.
     
  13. smokeymose

    smokeymose Master of the Pit

    You and me, both, farmer!
     
  14. worktogthr

    worktogthr Master of the Pit SMF Premier Member

    Looks absolutely delicious! Some beautiful sandwiches in your future. Great smoke! Points!!!
     
  15. Nice job and looks great, gonna be lots of tasty sandwiches for a long time to come.
     
  16. redheelerdog

    redheelerdog Master of the Pit SMF Premier Member

    Looks excellent Gary - Nice job!

    I am diggin that bologna! and or course, the salami.

    I like the horizontal smoke too - nice!
     
  17. dukeburger

    dukeburger Master of the Pit OTBS Member

    Looks amazing, you got me hungry!! [​IMG]
     
  18. smokinal

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

    Excellent job Gary!!

    Great step by step & Q-view!!!

    [​IMG]

    Al
     
  19. danmcg

    danmcg Master of the Pit OTBS Member SMF Premier Member

    Great looking sausages Gary. The bologna looks great even with the air pockets. I've never been able to remove them all from mine either.
     
  20. twoalpha

    twoalpha Smoking Fanatic

    Gary

    Great looking smoke and thanks for the information. [​IMG]

    What was the final IT"s

    Larry
     

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