A forum for the BBQ enthusiast

FAB contest
Enter and win
up to 24 pounds
of free FAB!

You must create a profile and register
to use this message board

  Post Response     Return to Index     Read Prev Msg     Read Next Msg  

Bigwheel's Cowtown Baloney

Posted By: Joe Ames
Date: Wednesday, May 10, 2000 at 5:39 p.m.

Thanks to Jeff Wheeler.

Bigwheel's Cowtown Baloney

12 lbs. Meat (beef..pork..or a combo). If you go all beef make sure it's at
least 20% fat)
1 T. Morton's Tender Quick or Insta Cure
3 T. White Pepper
1 T. Paprika
1 T. Nutmeg
1 T. Allspice
1 T. Onion Powder
1 T. Garlic Powder
1 T. MSG
8 T. Pickling Salt
2 T. Confectioner's Sugar or dextrose
4 T. Powdered Buttermilk
1 pinch of ground cloves
2 cups water

Add all spices to the water and refrigerate while you cut the meat to fit
the grinder. Add spiced water to the meat and mix well. Grind the meat on
the fine plate and mix again. Stuff into fibrous bologna cases..beef
middles..med hog guts..or whatever you got. Let links rest uncovered in the
icebox at least overnight giving an occasional shuffle so they all get some
air. Next day start in the smoker at 90 degrees without smoke for at least
a couple of hours to dry out the cases..then raise the heat to 180-190..and
start smoking till they hit 155 internal. Water pan in the smoker will give
them a softer bite.

Password:

  Post Response     Return to Index     Read Prev Msg     Read Next Msg  

Joes Place - Food Preservation is maintained by Bill Ames with WebBBS 5.12.