Made beef bologna and salami

[OleSmokey]

I made 6 lbs of beef bologna and 7-1/2 lbs of salami. A 2lb chub of bologna I poached but raised the temp to fast had a lot of beef fat that rendered out. Although it wasn’t as dry as I thought it was going to be and it did have a good taste. A 4lb chub was cool smoked then brought up slowly to temp by poaching. I had some fat loss but not near as bad as the first. It was a little more moist and had a good flavor. The salami was cool smoked for four hours then slowly brought up to temp by poaching. It was really good and I’m quite proud of my salami. The wife approved of both the bologna and salami.

[calldoctoday]

OleSmokey That looks real nice, just don’t cut your finger off using that Big Knife.

[OleSmokey]

calldoctoday That’s my Dexter boning knife. Love that knife.

[glen]

OleSmokey Congrats, looks great. What was your grind procedure?

[bocephus]

OleSmokey Looks good and taste is really all that matters. You will gain experience from continuing to make product. Again, I stress to keep a notebook and document your process, even the mistakes.

[Dave in AZ]

OleSmokey what a lot of nice products! Thx for the comments on SV temp increases.

[Denny O]

OleSmokey Look’in Good!

[gus4416]

OleSmokey that is some good looking sandwich’s makeing there

[OleSmokey]

glen The hamburger for the all beef bologna went through a 1/8 inch plate twice to get emulsified when I mixed. I don’t have a bowl chopper and this was faster than putting through my food processor.

[tarp]

Sweet Good job

[glen]

OleSmokey Great, thanks

[mrobisr]

OleSmokey Very nice, good job.

[salmonmaster]

OleSmokey very nice! I’ll be making some cotto salami next week. Did you use a mix, or your own spices? Any binder?

[Craig Rice]

good looking product

[OleSmokey]

salmonmaster I used Walton’s salami seasoning. I have gotten several great compliments on the taste.

[salmonmaster]

OleSmokey thanks for info! Did you use a binder?

[OleSmokey]

salmonmaster I kind of went out there on the binder for the salami. I used cultured buttermilk powder. It worked well as a binder. I selected it over non-fat dry milk powder hoping to give a little extra something in the taste.

[bocephus]

OleSmokey Did you notice the buttermilk taste?

[OleSmokey]

bocephus There isn’t a buttermilk taste but it didn’t take away from the salami taste. Most binders really shouldn’t have a taste. I like dry milk binders because they bind and leave a better mouth feel. I tried the cultured buttermilk powder because I had it on hand and figured it wouldn’t hurt and maybe add a little tang along with a good mouth feel. It still is a powdered milk.

[cdavis]

OleSmokey man they both look great. Congrats on an awesome job .