100% All Beef Bologna

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

  1. waterinholebrew

    waterinholebrew Smoking Guru OTBS Member SMF Premier Member

    What can I say Richie, ya knocked that one outta the park my friend ! Wow... Thumbs Up I need to make some more bologna, sandwich size this next time, not the ring type.... I hope it turns out half as good as yours ! Like others have said, like the olives in there too !
     
  2. brud

    brud Meat Mopper

    Props to you and the Bologna Rich. Nice!!
     
  3. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    Justin Thanks all the post on SMF about Bologna I don't think I could screw up if I tried,Thanks for the points 

    Richie
     
  4. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    Brud Thanks frying some up with eggs today for breakfast

    Richie
     
  5. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    I remembered to take a few pics of breakfast.

    sliced up a piece big enough for the gang


    Fried


    Egg Over easy on toast


    Thanks for all the nice compliments,hope I didn't leave anyone out

    Richie
     
  6. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

    [​IMG]
     
  7. whistech

    whistech Smoking Fanatic SMF Premier Member

    That is my kind of breakfast!     Man oh man that looks delicious.
     
  8. chewmeister

    chewmeister Smoking Fanatic SMF Premier Member

    Mmm, olive loaf. Haven't had that in years. Nicely done, Richie. Now where did I put those olives. [​IMG]
     
  9. b-one

    b-one Smoking Guru OTBS Member

    Looks great,never ate any,but maybe as a nice sammy with a fried egg and cheese I could give I yours a shot!:biggrin:
     
  10. c farmer

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

    Wow. I missed this. Looks great.

    I have some huge casings coming Monday.

    Gonna be making me some.
     
  11. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    We had some BBB also I didn't take pics of that

    Richie
     
  12. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    Thanks guys this was a big hit with my kids ( some in their 40s and some in their 20s ) I appreciate your kind words

    Richie
     
  13. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    Adam I used what I had,never gave any thought about making Bologna, when I was in Cabelas or when I ordered from Sausage Maker.Thanks for the point I appreciate it

    Richie 
     
  14. jp61

    jp61 Master of the Pit ★ Lifetime Premier ★

    [​IMG]  Nice work Richie!

    They look great!
     
  15. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    JP Thanks appreciate your taking a look and the nice words

    Richie
     
  16. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Looks great Richie!

    I'm a big fan of putting olives into sausage. I have been told that if you roll the olives in finely ground NFDM it will help keep them in place better. Not sure if its true but plan on giving it a shot next time.
     
  17. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    I think it may work in a regular stuffer,Jerky cannon is tricky Thanks for the point I appreciate it

    Richie
     
  18. ron in ohio

    ron in ohio Newbie

    No offense folks but, can we stop with the initials and acronyms? NFDM ! I had to stop reading, derail my train of thought and look it up (Non Far Dry Milk I'm guessing), lest I might miss something important in the instructions. I'm new to this forum but, I have found this annoying and distracting from the topic being discussed.
     
  19. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    Being new I can understand it being confusing.This is a very informative site,use the search bar up top.(looks like a magnifying glass) ask questions and relax.Here is a page for you to browse.

    Richie

    http://www.smokingmeatforums.com/t/73935/acronyms
     
  20. smokeymose

    smokeymose Master of the Pit

    Looks great, Richie! I've had some 2 1/2" casings in the fridge for a month now after reading one of smokin al's posts. What temp did you smoke them for 3 1/2 hrs and what "seasonings"? Just trying to get my ducks in a row before jumping in...
    Dan

    :points:
     

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