Bologna - American

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Rick
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Bologna - American

Post by Rick » Thu Jan 09, 2020 19:16

https://www.meatsandsausages.com/sausag ... a-american

I want to make a bologna like that found in the lunch meat section of my local grocery store. In looking at the above recipe, I noticed that it goes into the smoker towards the end. In fact, most all the recipes for bologna I've found all seem to use smoke, and yet when I purchase sliced bologna from the store, I don't find any bologna that has a smoke taste to it.

I'd like to stuff some into a 5" round for sliced lunch meat, and also some into beef rounds for making my own pickled bologna. I recall in the past that when I tried pickling bologna that was smoked, the smoke discolored and seemed to ruin the brine solution.

So is it possible to forgo the smoking step all together in order to get the sliced store bought bologna experience?
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Butterbean
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Re: Bologna - American

Post by Butterbean » Fri Jan 10, 2020 01:11

Sure, just stuff and poach it.
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