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Posted By: Joe Ames
Date: Wednesday, May 10, 2000 at 5:37 p.m.

Thanks to Jeff Wheeler


Country-style or trail bologna, as it is sometimes called, is a bologna made
with coarse cuts of meat. In the early days of sausage making there were no
emulsifying machines and most of the meat was cut by grinding the fat meat
through a 1/8" or 3/16" grinder plate. The lean meat is ground through a
1/4" or 3/8" grinder plate. The coarseness of the meat greatly depends on
the person making the bologna.


6 lbs. lean beef
2 level tsp. prague powder #1
4 lbs. pork
2 tbsp. ground white pepper
1 tbsp. paprika
1 tbsp. ground nutmeg
1 tbsp. allspice
1 tbsp. onion powder
3 1/2 ozs. salt
3/4 oz. powdered dextrose
3/4 oz. corn syrup solids
1 3/4 ozs. Fermento

After the meat is ground, add the remaining ingredients and mix thoroughly
until evenly distributed. Then place the meat in containers or tubs and
pack tightly to eliminate air pockets. Do not pack more than 6" high. Then
place the mixture in a cooler at 45-50 degrees F.
for 48 hours. Regrind it through a 3/8" grinder plate and stuff it into
protein-lined 3 1/2" x 24" casings or beef middles and keep at 45-50 degrees
F. for 12 hours. Place bologna into 120 degree F. preheated smoker until
it starts to take on a brown color, with draft and damper
1/2 open. Increase the smokehouse temperature to 170 degrees F.
and keep the sausage there until an internal temperature of 158 degrees F.
is reached. Remove the sausage and air-cool it over night at 60-70 degrees
F. Smoke the sausage again the next day for about
48 hours, or until it has a dark brown color.

After smoking, store the sausage at 65 degrees F. for 10-12 days with a
relative humidity of 70-80%. Place the sausage in a cooler at 40-45 degrees
F. to achieve 18-20% weight loss.


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