Jonathon Is a ten hour cook time common on a big chub of bologna? It took a little over 6 hours to reach the 140 mark and another 4 to reach 160. I used a water pan for the entire cook cycle. Even with the use of cure, 6 hours seems along time to be in the danger zone. Other than that…WOW. Really great bologna. The carrot fiber worked great and the bologna seasoning you guys carry is top notch. I did double check the temps on my smoker and they where within plus or minus 2 degrees.

lateasusual Try potato starch. I’ve been using potato starch as a binder for years with great results. It gels around 150 degrees so it will help with some water retention. I would order some carrot fiber to have on hand for next time though. I’m new to the carrot fiber, but so far really like it. But most large grocery stores carry potato starch so it’s easy and quick to find when your in a pinch.

I love the brat seasonings. Great brats. But
… I’m a hard core jerky guy. Has anyone made jerky from the pizza brat seasoning? Or the new Hawaiian brat seasoning? I’m gonna try this, but any feed back on added salt or any other additives would be much appreciated.

Jonathon

Maybe instead of cooking firsr…go straight to the dehydrator. Take it to 160.

Jonathon

Those where my thoughts exactly. I’ve made brats with it. ( they are killer). But I was wondering about the salt content. I really like this seasoning, I hope you continue to carry it. I think it would make a killer jerky with a little soy sauce and extra salt, and definitely some cure. I can’t help myself…I’ll get back to ya and let ya know my thoughts after a batch.

Has anyone tried making jerky with the Hawaiian brat seasoning?

Not jerky seasoning. Sorry…I meant the restructured bacon seasoning.

I’ve been reading the blogs about jerky bacon. I made some restructured bacon with your jerky seasoning with beef. Cooked in pans and sliced like you did in your video, but with beef. I did add some smoke powder and it’s awesome.( I’m sure it’s better with pork.) I still have some in the freezer. Have you tried dehydrating the restructured bacon into jerky? I’m curious about this, it’s already cooked. Just need to dry it. Do ya think a little brown sugar and some salt rubbed on it would be a good test batch? Everyone talks about bacon jerky, but not the restructured bacon. Any thoughts?

lateasusual Try potato starch. I’ve been using potato starch as a binder for years with great results. It gels around 150 degrees so it will help with some water retention. I would order some carrot fiber to have on hand for next time though. I’m new to the carrot fiber, but so far really like it. But most large grocery stores carry potato starch so it’s easy and quick to find when your in a pinch.

Jonathon I have to give ya more info on that cook on the chub of bologna. Sometimes pride and enbarressment gets in the way…I apologise. I think this is what happened, and I would very much like your advise. I packed these things tight, however…I forgot to p***k the casing. I think during the cook fluid built up between the casing and the meat which created a thermal barior. Which caused a snowball effect and pulled more fluid out of the meat. When I pulled these and took the temp probe out, about 2 1/2 pints of fluid came out. Essentially a water balloon with a log if meat in the middle. I went from a beautiful 5inch chub…to a case of water with a 3 inch sausage floating in the middle. Took a chance…( stupid ). Ate some anyway. Awesome. Bologna is my arch nemesis. Even with this fail it’s still the best bologna I’ve ever made. Am I correct on this failer to p***k the casing or am I missing something else?

Jonathon Is a ten hour cook time common on a big chub of bologna? It took a little over 6 hours to reach the 140 mark and another 4 to reach 160. I used a water pan for the entire cook cycle. Even with the use of cure, 6 hours seems along time to be in the danger zone. Other than that…WOW. Really great bologna. The carrot fiber worked great and the bologna seasoning you guys carry is top notch. I did double check the temps on my smoker and they where within plus or minus 2 degrees.

What would be a good cook schedule for a ten pound chub of bologna? I have carrot fiber, should I add some to the bologna mix?