Page 1 of 1

Been busy lately

Posted: Mon Jan 18, 2016 4:56 pm
by Okie Sawbones
Bologna -- Thick sliced and ready for my belly.



3 lb. Beef chuck
2 lb. Pork shoulder
¼ lb. Bacon
1¼ cup dry milk
5 tsp. Kosher salt
3 tsp. Phosphate
1 tsp. Cure #1
1 Tbs. Paprika
1¼ tsp. MSG
2 tsp. Onion powder
1 Tbs. Pepper, white, ground
2 tsps. Garlic powder
1 tsp. Mustard seed, ground
1½ tsp. Coriander seed, ground
¼ tsp. Sodium erythorbate
1 tsp. Nutmeg, ground
1 cup ice water
120mm Collagen casing


1. Grind cubed chilled meats through a 3/16” plate. Repeat twice through a 1/8” plate.
2. Mix all ingredients except water in a jar.
3. Sprinkle ingredients over meat, add water, and mix well.
4. Stuff into 120mm diameter fibrous casing.
5. Hang bologna in a 190°F smokehouse for four hours.
6. Remove sausage from smokehouse and immediately place in a 190°F water bath until the internal temperature reaches 160°F.
7. Plunge into cold water until chilled well, about an hour.
8. Hang until dry and refrigerate.

Canadian Bacon -- All it needs is an English Muffin, cheese, and a poached egg.


Canadian Bacon


1 gallon water - divided
1 cup kosher salt
1 cup maple syrup
½ cup light brown sugar
2 tablespoons pink salt (aka InstaCure #1)
4 bay leaves
5 medium cloves garlic, ran through a press
2 tablespoons black peppercorns
1 tablespoon thyme

1 boneless pork loin, trimmed of excess fat and silverskin (5 pounds)

Apple/Maple mix of chips or pellets


1. To make the cure, combine 1 quart of water, Kosher salt, maple syrup, brown sugar, pink salt, bay leaves, garlic, peppercorns, and thyme in a large saucepan. Bring to a boil over high heat, stirring to dissolve the salts, and then remove from heat. Add 3 quarts of ice water to rapidly cool the brine/cure. Place the cure in a large zip lock bag or container that allows full submersion of the pork loin in the cure.
2. Add the loin to the cure and let sit in refrigerator for 5 days, turning daily.
3. Remove the loin from the cure and place in a large container. Submerge the loin for 30 minutes in fresh water, and then remove the loin from the water and pat dry.
4. Bring the smoker to 190F. When the wood chips or pellets are producing smoke, place the loin in the smoker and cook until an instant read thermometer registers 150F in the thickest part of the pork loin.
5. Let cool for 30 minutes. Refrigerate.
6. Slice and pan fry before serving.

Re: Been busy lately

Posted: Mon Jan 18, 2016 5:05 pm
by OldUsedParts
:bow: :tup:

Re: Been busy lately

Posted: Mon Jan 18, 2016 6:58 pm
by bsooner75
Let me grab a couple of those bologna slices fried up w/ some miracle whip & white bread please…

Sent from my iPhone using Tapatalk
Twitter handle @bsooner75

Re: Been busy lately

Posted: Mon Jan 18, 2016 7:36 pm
by Boots
If ever in Nashville, check out Robert's Western World on Broadway. Great old live country music, ice cold beer, and they make a dandy old style fried baloney sandwich on white bread like yer Momma used to make you.

Re: Been busy lately

Posted: Mon Jan 18, 2016 7:55 pm
by Okie Sawbones
Man I love fried baloney.

Re: Been busy lately

Posted: Mon Jan 18, 2016 7:55 pm
by ChileFarmer
Okie, super nice. I like it. CF :D

Re: Been busy lately

Posted: Mon Jan 18, 2016 9:49 pm
by Okie Sawbones
Thanks all. Fun to do; more fun to eat.

Re: Been busy lately

Posted: Mon Jan 18, 2016 9:59 pm
by Papa Tom
I'm likin' what I see......just what the doctor ordered.....

Re: Been busy lately

Posted: Fri Apr 21, 2017 5:44 pm
by Kiwiruss
I'd lightly batter and fry that bologna. Mmmm. Well done.