The Texas BBQ Forum

Posted: **Wed Feb 17, 2016 8:13 pm**

Seems like a slow day on here, so here's one of my projects for today. 15# of beef and pork jalapeno bologna.

Mixed and melding

Ready for the smoker

Posted: **Wed Feb 17, 2016 8:20 pm**

Sounds good!

Posted: **Wed Feb 17, 2016 8:29 pm**

When Mr. Mark says "Stuff It" - - - - it's a GOOD THANG :salut:

Posted: **Wed Feb 17, 2016 9:15 pm**

Two of my favorite things in one package

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Posted: **Thu Feb 18, 2016 9:38 am**

Jalapeno Bologna smoking away.

Posted: **Thu Feb 18, 2016 10:28 am**

Would love a hunk of that... :chef:

Posted: **Fri Feb 19, 2016 1:11 am**

Out of the water bath and smoker, and hanging to bloom before a night in the refrigerator.

Posted: **Fri Feb 19, 2016 7:01 am**

Posted: **Fri Feb 19, 2016 10:20 am**

Nice color for sure. Do you make a slurry with your meat in a processor, or just run it through the fine plate 2-3 times?

Posted: **Fri Feb 19, 2016 12:11 pm**

Good Lawdy Miz Clawdy that sure do look tasty! :cheers:

Posted: **Fri Feb 19, 2016 1:18 pm**

Perfect looks great

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Posted: **Fri Feb 19, 2016 3:02 pm**

Mark, looks like another winner, so when we gonna cut that sucker. I want to see what on the inside. CF

Posted: **Sat Feb 20, 2016 10:32 pm**

Okie Sawbones wrote:Nice color for sure. Do you make a slurry with your meat in a processor, or just run it through the fine plate 2-3 times?

I just run it through the 1/4" dye and again through the 1/8" dye. You just have to keep it good and cold, including your grinder.

Posted: **Sat Feb 20, 2016 10:48 pm**

ChileFarmer wrote:Mark, looks like another winner, so when we gonna cut that sucker. I want to see what on the inside. CF

Here you go buddy;

Posted: **Sat Feb 20, 2016 10:58 pm**

Thanks, Mark. That sure does look tasty.

Jalapeno Bologna