On the Bank with Bubba man that sounds fantastic! Hit me up on the Facebook page and post a pic once it's done. Love to see it. Thank you for watching! Make sure you follow us on our FB page here: facebook.com/scottgreggoutdoors/ I usually post what's coming up there as well plus other channel insight and content not on TH-cam. Also Instagram at instagram.com/scottgregg1966/
Thanks AD4MRick Sorry it took so long to get back to you. YT just started showing me a ton of old comments and I'm playing catch up.Thank you for watching! Make sure you follow us on our FB page here: facebook.com/scottgreggoutdoors/ I usually post what's coming up there as well plus other channel insight and content not on TH-cam. Also Instagram at instagram.com/scottgregg1966/
Haha, You can slice yours thicker. :-) Glad you liked it. Thanks for watching. I've got some really cool stuff coming too! You can check out & follow the FB page for updates, suggestions, etc: facebook.com/scottgreggoutdoors/
Haven't made a bologna that big, but it looks very good. Are you familiar with what we in Pennsylvania call "sweet Lebanon bologna"? If so, does this recipe come out like that? Also, why triple grind on the small diameter? Just for texture? I've always had good results doing a large diameter and then one small diameter grind, at least for summer sausage. I love my masterbuilt electric smoker. Very simple and great results!
No I'm not familiar with the Lebanon Bologna, but interested for sure. I do the triple grind on the small plate to try to get closer to actual bologna texture (which is emulsified) I don't have h equipment to get it all the way there so I just do this. I will do the same thing for brats and hot dogs when I try those (SOON!) Different sausages have different textures that are part of their style.
Thanks Bob DePasqual II Sorry it took so long to get back to you. YT just started showing me a ton of old comments and I'm playing catch up.Thank you for watching! Make sure you follow us on our FB page here: facebook.com/scottgreggoutdoors/ I usually post what's coming up there as well plus other channel insight and content not on TH-cam. Also Instagram at instagram.com/scottgregg1966/
THANK YOU! Well, I don't know for sure, but I would imagine a least a year of no 2 or more, but ...not in my house haha! I ran 20# for fishing lunches and and will make the summer with it no problem. Thanks for watching!!!
Aneshia Dixon Did you? How did you like it? Thank you for watching! Make sure you follow us on our FB page here: facebook.com/scottgreggoutdoors/ I usually post what's coming up there as well plus other channel insight and content not on TH-cam. Also Instagram at instagram.com/scottgregg1966/
Chuck Anita Martin Great question! I use Morton's Tenderquick in this recipe and it has nitrates in it for a cure. I would not recommend refrigerating anything like this for any length of time. Only dry cured meats using #2 cure can do that safely. Thank you for watching. I've got some really cool stuff coming too! click the "bell" icon to get notified of new videos posted every week. You can also check out & follow the FB page for updates, suggestions, etc: facebook.com/scottgreggoutdoors/ I usually post what's coming up there as well. Also Instagram at instagram.com/scottgregg1966/
@@scottnra Thanks for replying, I have some #2 Prague Cure salt I just bought but never used it yet, so I'm searching the best way to make a preserved bologna that doesn't need refrigeration. Do you have a video with this process? I remember my Grandfather having bolognas hanging for a long time in their attic, it was hard as a rock on the outside, but normal on the inside, and it tasted like no other I've had since, but I was young and never thought to ask him how he made them.
That is a little past my current skill set. haha. I've not done dry cured sausage. Try one of the sausage groups on FB. There are a lot of guys on there that do stuff like that.
Scott Stotler that is more of a personal preference. You probably like yours with more smoke then I do. THat's the nice thing about making stuff like this yourself. You get it "Your Way"! There is no wrong answer here. I only add chips 3 or 4 times once the bologna gets over about 100*~ Thank you for watching. I've got some really cool stuff coming too! click the "bell" icon to get notified of new videos posted every week. You can also check out & follow the FB page for updates, suggestions, etc: facebook.com/scottgreggoutdoors/ I usually post what's coming up there as well. Also Instagram at instagram.com/scottgregg1966/
Terry Crissman I don't have the LEM so I couldn't tell you. I chose the Hakka based on capacity and cost and have been very happy with it. LEM makes great stuff and I have the #12 Grinder. It's a BEAST and a great product. I have some other LEM items as well. The 15# Haka runs under $170 and has SS tubes instead of plastic. Thank you for watching! Make sure you follow us on our FB page here: facebook.com/scottgreggoutdoors/ I usually post what's coming up there as well plus other channel insight and content not on TH-cam. Also Instagram at instagram.com/scottgregg1966/
Scott Kirby Scroll down and click "Show more". It's in the description below the video in full. Thank you for watching! Make sure you follow us on our FB page here: facebook.com/scottgreggoutdoors/ I usually post what's coming up there as well plus other channel insight and content not on TH-cam. Also Instagram at instagram.com/scottgregg1966/
Perfect!! Thanx a ton for the video! We’re planning on doing pickle/pimento loaf.
On the Bank with Bubba man that sounds fantastic! Hit me up on the Facebook page and post a pic once it's done. Love to see it.
Thank you for watching! Make sure you follow us on our FB page here: facebook.com/scottgreggoutdoors/ I usually post what's coming up there as well plus other channel insight and content not on TH-cam. Also Instagram at instagram.com/scottgregg1966/
I had never seen that done before. Thanks for the video. great job. R
Thanks AD4MRick Sorry it took so long to get back to you. YT just started showing me a ton of old comments and I'm playing catch up.Thank you for watching! Make sure you follow us on our FB page here: facebook.com/scottgreggoutdoors/ I usually post what's coming up there as well plus other channel insight and content not on TH-cam. Also Instagram at instagram.com/scottgregg1966/
You're definitely a man with lots of cool gadgets
Thanks. A little here and a little there adds up. :-)
4 sandwiches that slice? I would eat it in one, nice video
Haha, You can slice yours thicker. :-) Glad you liked it. Thanks for watching. I've got some really cool stuff coming too! You can check out & follow the FB page for updates, suggestions, etc: facebook.com/scottgreggoutdoors/
Haven't made a bologna that big, but it looks very good. Are you familiar with what we in Pennsylvania call "sweet Lebanon bologna"? If so, does this recipe come out like that? Also, why triple grind on the small diameter? Just for texture? I've always had good results doing a large diameter and then one small diameter grind, at least for summer sausage. I love my masterbuilt electric smoker. Very simple and great results!
No I'm not familiar with the Lebanon Bologna, but interested for sure. I do the triple grind on the small plate to try to get closer to actual bologna texture (which is emulsified) I don't have h equipment to get it all the way there so I just do this. I will do the same thing for brats and hot dogs when I try those (SOON!) Different sausages have different textures that are part of their style.
Great video. Thank you.
Thanks Bob DePasqual II Sorry it took so long to get back to you. YT just started showing me a ton of old comments and I'm playing catch up.Thank you for watching! Make sure you follow us on our FB page here: facebook.com/scottgreggoutdoors/ I usually post what's coming up there as well plus other channel insight and content not on TH-cam. Also Instagram at instagram.com/scottgregg1966/
@@scottnra no worries at all! I have your FB page a like. Keep doing what you're doing!
Super video , How long is it good for once you seal it and put it in the freezer? Thanks keep the video s coming !!!
THANK YOU! Well, I don't know for sure, but I would imagine a least a year of no 2 or more, but ...not in my house haha! I ran 20# for fishing lunches and and will make the summer with it no problem. Thanks for watching!!!
Thanks for the video. I'm gonna try this
Aneshia Dixon Did you? How did you like it? Thank you for watching! Make sure you follow us on our FB page here: facebook.com/scottgreggoutdoors/ I usually post what's coming up there as well plus other channel insight and content not on TH-cam. Also Instagram at instagram.com/scottgregg1966/
What step or process would allow this bologna to remain shelf stable un-refrigerated? I'm guessing you already used pink curing salt. Thanks.
Chuck Anita Martin Great question! I use Morton's Tenderquick in this recipe and it has nitrates in it for a cure. I would not recommend refrigerating anything like this for any length of time. Only dry cured meats using #2 cure can do that safely.
Thank you for watching. I've got some really cool stuff coming too! click the "bell" icon to get notified of new videos posted every week. You can also check out & follow the FB page for updates, suggestions, etc: facebook.com/scottgreggoutdoors/ I usually post what's coming up there as well. Also Instagram at instagram.com/scottgregg1966/
@@scottnra Thanks for replying, I have some #2 Prague Cure salt I just bought but never used it yet, so I'm searching the best way to make a preserved bologna that doesn't need refrigeration. Do you have a video with this process? I remember my Grandfather having bolognas hanging for a long time in their attic, it was hard as a rock on the outside, but normal on the inside, and it tasted like no other I've had since, but I was young and never thought to ask him how he made them.
That is a little past my current skill set. haha. I've not done dry cured sausage. Try one of the sausage groups on FB. There are a lot of guys on there that do stuff like that.
At what temp do you stop adding chips? All of the times I’ve made bologna in my Masterbuilt I’ve ran smoke the whole time. Thanks in advance!!
Scott Stotler that is more of a personal preference. You probably like yours with more smoke then I do. THat's the nice thing about making stuff like this yourself. You get it "Your Way"! There is no wrong answer here. I only add chips 3 or 4 times once the bologna gets over about 100*~
Thank you for watching. I've got some really cool stuff coming too! click the "bell" icon to get notified of new videos posted every week. You can also check out & follow the FB page for updates, suggestions, etc: facebook.com/scottgreggoutdoors/ I usually post what's coming up there as well. Also Instagram at instagram.com/scottgregg1966/
Do you think the Hakka is better than the LEM?
Terry Crissman I don't have the LEM so I couldn't tell you. I chose the Hakka based on capacity and cost and have been very happy with it. LEM makes great stuff and I have the #12 Grinder. It's a BEAST and a great product. I have some other LEM items as well. The 15# Haka runs under $170 and has SS tubes instead of plastic.
Thank you for watching! Make sure you follow us on our FB page here: facebook.com/scottgreggoutdoors/ I usually post what's coming up there as well plus other channel insight and content not on TH-cam. Also Instagram at instagram.com/scottgregg1966/
What seasoning do you use?
The Recipe is in the description below the video. and there is another one also with it in there. Everything you need.
How long can they last in the freezer?
Vac sealed, probably 2 years!
Does this taste anything like Lebanon Bologna?
Not really sure as I don't think I've ever tried it. Color and texture looks similar
wheres the recipe
Scott Kirby Scroll down and click "Show more". It's in the description below the video in full.
Thank you for watching! Make sure you follow us on our FB page here: facebook.com/scottgreggoutdoors/ I usually post what's coming up there as well plus other channel insight and content not on TH-cam. Also Instagram at instagram.com/scottgregg1966/
htt
What is HTT? haha