wanted to try some smoke Bologna

Discussion in 'Sausage' started by jrod62, Sep 14, 2011.

  1. jrod62

    jrod62 Smoking Guru Group Lead OTBS Member

    seen the 5 lbs Bologna at walmart

    [​IMG]

    [​IMG]

    forgot to take a picture of it on the smoker. kept it on for 3 1/2

    hours. right at 200 degree the whole time with hickory .

    [​IMG]

    money shot, no smoke ring ????? 

    [​IMG]

    but u can smell the smoke flavor and taste it , just would think

    that it would have a nice smoke ring. taste good so that all that

    matters >>>>>

    here its all slice up with my little piggy keeping the dogs away.

    [​IMG]

    love the food saver,

    [​IMG]

    thanks for looking
     
  2. bluebombersfan

    bluebombersfan Master of the Pit OTBS Member

    That looks great!  Must be tasty!  I could use a few slices of that on rye with a bit of mustard!!!
     
  3. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Great idea, bet it was tasty!
     
  4. jrod62

    jrod62 Smoking Guru Group Lead OTBS Member

    Thanks, it does have nice smoke flavor to it.
     
  5. jrod62

    jrod62 Smoking Guru Group Lead OTBS Member

    yes Al it was tasty. Just not sure why no smoke ring but it has lots of smoke flavor.
     
  6. couger78

    couger78 Smoking Fanatic

    Smoke rings in smoked meat are caused by: low temp cooking, wood combustion at high temps which produces nitrogen dioxide (ND), moisture on the surface which helps move the water-soluble nitrogen dioxide into the meat > form nitrites &nitrates (pink smoke ring) in the meat. If the temp isnt high enough to produce the ND— which is an issue more common with electric versus wood/charcoal smokers, its less likely to produce a visible ring. In my experience, emulsified meats (like hot dogs & bolognas) also tend to have a higher moisture content & can be less likely to absorb any ND that is present. The product should still taste great, but the ring may not be present.
     
    Last edited: Sep 16, 2011

Share This Page