Trail Bologna

Sausage making and curing meats.

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Stan41
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Trail Bologna

Postby Stan41 » Fri Mar 27, 2009 11:36 am

I got this recipe from my Sister-In-Law and made some day before yesterday. It was better than I expected. More like salami than bologna. I may try the next batch on the pit, but I definitely will be making more.

Trail Bologna
2 pounds ground round
2 Tablespoons Morton Tender Quick
1/2 teaspoon liquid smoke
1/2 teaspoon garlic powder
1/4 cup water
1 teaspoon black pepper
Peppercorns to taste.

Mix thoroughly. Shape into 4 logs. Put in plastic wrap or a covered plastic dish.
Let set in refrigerator 24 hours
Bake on rack at 300 degrees for one hour.
Turn logs over and bake 10 more minutes.

Here's a picture of what is left.

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Re: Trail Bologna

Postby JamesB » Fri Mar 27, 2009 12:51 pm

Interesting... Might have to try it one of these days... Wonder if ya could pass it through the fine plate on the grinder a few times and then stuff it into summer sausage type casings for a more bologna type product?
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Re: Trail Bologna

Postby Stan41 » Fri Mar 27, 2009 1:05 pm

James: I don't know, but if you do it,, let me know the results. This stuff tasted surprisingly good. I didn't think it looked all that great just looking at the recipe but was pleasantly surprised

I sliced some of it thin and ate with crackers and cheese for lunch. I think on the next batch I will used cracked black pepper instead of the peppercorns. The peppercorns are a little like eating BBs.

I also think it might be good on pizza instead of that expensive pepperoni.

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Re: Trail Bologna

Postby OSD » Fri Mar 27, 2009 3:40 pm

Interesting. :D That looks like some good tasting stuff. 8) I think I would do the cracked pepper too. :D
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Re: Trail Bologna

Postby copkid » Fri Mar 27, 2009 6:13 pm

This sounds like something my kids would love!
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Re: Trail Bologna

Postby JaCK2U2 » Sat Mar 28, 2009 6:19 am

I will give that a try - I think you had a good thought about the smoker - maybe leave out the liquid smoke, and cook it in some hickory smoke instead.
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Re: Trail Bologna

Postby Rich777 » Sat Mar 28, 2009 3:12 pm

That does look good,have to give it a try.
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Re: Trail Bologna

Postby DATsBBQ » Sun Mar 29, 2009 8:49 am

Moderator note: Topic to this forum by Deputy Dave

Might want to add some ground mace and/or sugar too. Bet they would turn out even better if you smoked at 225² to 250° to instead of using the oven. You can also wrap 'em in plastic wrap and leave the wrap on for about the first 30 minutes to have them hold their shape. The plastic won't melt. Personally, I'd let 'em cure for 48 hours in the fridge but that's just me.
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Re: Trail Bologna

Postby RonH » Sun Mar 29, 2009 11:54 am

I have some cooking right now, I'm working grave yards so just doing the oven thing this time
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Re: Trail Bologna

Postby mgwerks » Sun Mar 29, 2009 9:24 pm

JamesB wrote:Interesting... Might have to try it one of these days... Wonder if ya could pass it through the fine plate on the grinder a few times and then stuff it into summer sausage type casings for a more bologna type product?


Just what I was thinking. I have adozen or better 1.5 lb. 3" casings ready to be filled with SOMETHING. THis just may be a start.
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Re: Trail Bologna

Postby JamesB » Sun Mar 29, 2009 11:38 pm

mgwerks wrote:
JamesB wrote:Interesting... Might have to try it one of these days... Wonder if ya could pass it through the fine plate on the grinder a few times and then stuff it into summer sausage type casings for a more bologna type product?


Just what I was thinking. I have adozen or better 1.5 lb. 3" casings ready to be filled with SOMETHING. THis just may be a start.


Let us know how it turns out in the casings. I've got the urge to make some sausage when I get back home...
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Re: Trail Bologna

Postby Papa Tom » Mon Mar 30, 2009 4:55 pm

I have made that before with casings but I oversmoked it all in all it was good just too smoky. That was some years ago on a R2D2 type. Time I tried it again.
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