Chunky Bologna

Fatback Joe · 03-19-2019, 11:23 AM

At least that is what they called it on the DDD episode I watched recently. It sounded interesting so I thought I would give it a try. Of course there were no measurements given on the show, so I just took a swag based on how it looked as they were putting things together and figured I would tweak things from there if it seemed like anything messing with again.

Last butt of my freezer stash...

Cut up 1 lb of it and put it into a brine of sea salt, cure #1, white sugar, brown sugar and molasses.

Ran the rest of the butt through the grinder.

Kept 1 lb from the first grind back for the mixture and ran the rest of it through a smaller die.

Took 2 lbs of that for this project and bagged the rest for other uses. Gave the chunks 3 hours in the brine, then drained them and put the chunks with the 1 lb of coarse grind and 2 lbs of fine grind.

Added the following to the meat and gave it a mix.

2% Sea Salt
1% White Sugar
.25% Cure #1
.5% White Pepper
.5% Ginger
.4% Corriander
.4% Mustard Powder
.2% Mace

Gave that a spin until it looked like this........about 2 minutes.

Cased in a 3 7/8" collagen casing and let that chill overnight.

Next day was into the smoker @180 with cherry wood for the smoke until 150 IT

Into an ice bath to stop the cooking and back into the fridge over night.

Cracked it open last night to see what I had

The spices could use a little tweaking IMO, but my wife thought it was just about right as is. We both agreed that the texture was great and something worth doing again. All in all, pretty good outcome on this one.

cowgirl · 03-19-2019, 11:26 AM

Looks great Joe!

Whisky · 03-19-2019, 12:09 PM

Damn!!

Monte Cristo · 03-19-2019, 12:43 PM

Outstanding.

Stingerhook · 03-19-2019, 01:29 PM

Oh hell yeah.

ModelMaker · 03-19-2019, 02:14 PM

Good.
Ed

IamMadMan · 03-19-2019, 02:37 PM

very nice.....

4ever3 · 03-19-2019, 02:37 PM

Ooohhhhhh damn!

Cheap white bread, a thick slice of that bologna, a couple leaves of romaine, a thick slice of homegrown Cherokee purple, a squirt of yellow mustard a little salt and pepper, and another slice of cwb...

BAM!!

BuffettFan · 03-19-2019, 03:21 PM

That looks fantastic!
Throw it across the Grill Grates for some nice sear marks....

JJJBBQ · 03-19-2019, 07:20 PM

Incredible! You should post the fried bologna sandwich pics too!!!

Big George's BBQ · 03-19-2019, 07:58 PM

Looks great to me. That would make a great Sammie

BillN · 03-19-2019, 08:32 PM

Now that's how bologna should be done.

EyeBurnEverything · 03-19-2019, 08:34 PM

How dare you call that Bologna. That looks to good to sell it so short. That could have been some High end German Bratwurst.

sudsandswine · 03-19-2019, 08:48 PM

Nice, cut me off a couple slices

MisterChrister · 03-19-2019, 08:54 PM

Joe, you're a charcuterie demigod!

03-19-2019, 11:23 AM	#1
Fatback Joe Babbling Farker Join Date: 01-07-08 Location: Memphis, TN	Chunky Bologna At least that is what they called it on the DDD episode I watched recently. It sounded interesting so I thought I would give it a try. Of course there were no measurements given on the show, so I just took a swag based on how it looked as they were putting things together and figured I would tweak things from there if it seemed like anything messing with again. Last butt of my freezer stash... Cut up 1 lb of it and put it into a brine of sea salt, cure #1, white sugar, brown sugar and molasses. Ran the rest of the butt through the grinder. Kept 1 lb from the first grind back for the mixture and ran the rest of it through a smaller die. Took 2 lbs of that for this project and bagged the rest for other uses. Gave the chunks 3 hours in the brine, then drained them and put the chunks with the 1 lb of coarse grind and 2 lbs of fine grind. Added the following to the meat and gave it a mix. 2% Sea Salt 1% White Sugar .25% Cure #1 .5% White Pepper .5% Ginger .4% Corriander .4% Mustard Powder .2% Mace Gave that a spin until it looked like this........about 2 minutes. Cased in a 3 7/8" collagen casing and let that chill overnight. Next day was into the smoker @180 with cherry wood for the smoke until 150 IT Into an ice bath to stop the cooking and back into the fridge over night. Cracked it open last night to see what I had The spices could use a little tweaking IMO, but my wife thought it was just about right as is. We both agreed that the texture was great and something worth doing again. All in all, pretty good outcome on this one. __________________ FBJ WSM Medium Spicewine Stumps GF223 Humphrey's GF Tank II 24 x 60 Shirley Fabrication
	1 members found this post helpful.

03-19-2019, 11:26 AM	#2
cowgirl somebody shut me the fark up. Join Date: 07-18-07 Location: Oklahoma Name/Nickname : jeanie	Looks great Joe! __________________ jeanie Lifetime member of the Society for the Preservation of Authentic Royal Magical Rare Kaskaskian Peppers (Thanks Ash :)) RIP Ash, you are missed http://cowgirlscountry.blogspot.com/

03-19-2019, 12:43 PM	#4
Monte Cristo is one Smokin' Farker Join Date: 07-13-16 Location: Westerly, RI	Outstanding. __________________ 270 Smokers Sumo Insulated Cabinet Smoker - Weber Ranch Kettle - Weber Copper Kettle

03-19-2019, 01:29 PM	#5
Stingerhook somebody shut me the fark up. Join Date: 02-13-12 Location: SE Florida Name/Nickname : Marty	Oh hell yeah. __________________ Marty UDS now gone, WSM 18", WSM 22" and pellet pooper in the garage for 18 months now.

03-19-2019, 02:14 PM	#6
ModelMaker Quintessential Chatty Farker Join Date: 04-21-06 Location: Lake Ponderosa-Montezuma, IA	Good. Ed __________________ Designer of a custom drum smoker Customized Aussie gas passer Turkey fryer Extremely seasoned hand hammered Wok Pit Boss-HART BURN Competition BBQ Team KCBS certified judge And Your not the boss of me either!!

03-19-2019, 12:09 PM	#3
Whisky is one Smokin' Farker Join Date: 12-12-14 Location: Pingree, ND	Damn!!

03-19-2019, 02:37 PM	#7
IamMadMan somebody shut me the fark up. Join Date: 07-30-11 Location: Pemberton, New Jersey	very nice.....

03-19-2019, 02:37 PM	#8
4ever3 somebody shut me the fark up. Join Date: 04-29-12 Location: Tulsa	Ooohhhhhh damn! Cheap white bread, a thick slice of that bologna, a couple leaves of romaine, a thick slice of homegrown Cherokee purple, a squirt of yellow mustard a little salt and pepper, and another slice of cwb... BAM!! __________________ Jeremy Old Oklahoma Joe (Opal) GMG TREK (Greta Thunberg) Weber Summit Charcoal (Waylon) MAK 2 Star (Maybel) 2x “Unfortunately nothing wrong with that” Bob C Que… I must be living right (somehow…)

03-19-2019, 03:21 PM	#9
BuffettFan is One Chatty Farker Join Date: 07-10-18 Location: East Peoria Illinois Name/Nickname : Terry	That looks fantastic! Throw it across the Grill Grates for some nice sear marks.... __________________ We are the people our parents warned us about.

03-19-2019, 07:20 PM	#10
JJJBBQ Take a breath! Join Date: 12-28-18 Location: Virginia Name/Nickname : J	Incredible! You should post the fried bologna sandwich pics too!!! __________________ Weber Performer Deluxe Pit Barrel Cooker 270 Standard Uuni 3 Pizza Oven 22” Blackstone Arteflame

03-19-2019, 07:58 PM	#11
Big George's BBQ somebody shut me the fark up. Join Date: 02-07-08 Location: Framingham, MA Name/Nickname : George	Looks great to me. That would make a great Sammie __________________ Large BIG Green EGG- Hatched 8/17/09 Backwoods Extented Party- sold Weber Genesis Gasser Mid Atlantic BBQ Association KCBS Back Porch BBQ Competition BBQ Team Proud Member of the Zero Club When all else fails ask yourself WWGALD

03-19-2019, 08:32 PM	#12
BillN somebody shut me the fark up. Join Date: 03-14-16 Location: St David, Az. Name/Nickname : Bill	Now that's how bologna should be done. __________________ Bill, from Cochise County Arizona LSG 24 X 36 Horizonatal Offset w/warming oven, 32" fire pit with swinging cooking grate, PK 360 w/Grill Grates

03-19-2019, 08:34 PM	#13
EyeBurnEverything is One Chatty Farker Join Date: 06-04-18 Location: In the Matrix Name/Nickname : Candice	How dare you call that Bologna. That looks to good to sell it so short. That could have been some High end German Bratwurst. __________________ Timberline 1300, Rec Tec Controlled Pit Boss 820D, Weber Master touch, MES30, Fireboard Extreme

03-19-2019, 08:48 PM	#14
sudsandswine Quintessential Chatty Farker Join Date: 06-23-12 Location: Kansas City	Nice, cut me off a couple slices __________________ Shirley Fab 250g trailer \| Primo XL kamado \| [COLOR="Red"]Red[/COLOR] Weber Limited Edition kettle + 26” kettle \| Clonesaker PDS (pretty drum smoker)

03-19-2019, 08:54 PM	#15
MisterChrister Quintessential Chatty Farker Join Date: 04-28-12 Location: Wis-con-sin	Joe, you're a charcuterie demigod! __________________ Kettleheads Anonymous Charter Member