Sweet bologna
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My father-in-law came across some sweet bologna at a local shop. Tasted so good! It was in a smaller casing (maybe 2” or so) than a typical ring bologna. Does anyone have any experience with making a sweet bologna?
benj11317 said in Sweet bologna:
My father-in-law came across some sweet bologna at a local shop. Tasted so good! It was in a smaller casing (maybe 2” or so) than a typical ring bologna. Does anyone have any experience with making a sweet bologna?
How fine or coarse was the grind? Typically bologna as I know it is emulsified, but then again I have never had sweet either.
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benj11317 said in Sweet bologna:
My father-in-law came across some sweet bologna at a local shop. Tasted so good! It was in a smaller casing (maybe 2” or so) than a typical ring bologna. Does anyone have any experience with making a sweet bologna?
How fine or coarse was the grind? Typically bologna as I know it is emulsified, but then again I have never had sweet either.
mrobisr that was the odd part to me. It seemed to be more of a coarse grind that your typical store bought ring bologna. You could definitely see/feel the texture within the meet rather than it being emulsified like typical bologna. Seems like it would be worth experimenting with!
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mrobisr that was the odd part to me. It seemed to be more of a coarse grind that your typical store bought ring bologna. You could definitely see/feel the texture within the meet rather than it being emulsified like typical bologna. Seems like it would be worth experimenting with!
benj11317 after randi n posted the recipes I went and looked and the pics show as you described, so I have add the recipe to my list “to make” items.
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I’m very curious, the salt and sweet have me wanting to try it.
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mrobisr it’s definitely a niche food item that’ll keep you coming back for more. I’ll have to see if I can go find the sweet bologna that is locally made and upload a photo. I have some snack sticks planned for tomorrow. Maybe I’ll try this recipe next weekend!
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mrobisr it’s definitely a niche food item that’ll keep you coming back for more. I’ll have to see if I can go find the sweet bologna that is locally made and upload a photo. I have some snack sticks planned for tomorrow. Maybe I’ll try this recipe next weekend!
benj11317 said in Sweet bologna:
mrobisr it’s definitely a niche food item that’ll keep you coming back for more. I’ll have to see if I can go find the sweet bologna that is locally made and upload a photo. I have some snack sticks planned for tomorrow. Maybe I’ll try this recipe next weekend!
A pic would be very cool.
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I’m all about ying and yang, opposite types of flavor.
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I have a recipe for Lebanon bologna, but it’s a fermented product and I have not tried it. Did it have a cloves, allspice, cinnamon, and ginger flavor, if so it very well might be as Randi N suggested.
mrobisr have you had Lebanon bologna? I know you said you have a recipe for it…
Seltzers is the main company that you see it made around here. Now what I have had and what I typically see it is more or less a lunch meat. I have seen it In little about 1/2 lbs logs before like a small summer sausage. I know the typical flavors I see are regular, double smoked and sweet.
Now I did come across a “homemade” version that a local butcher had made once and it was completely different than the Seltzers one. It had a strong vinegar taste that was interesting since I was always used to the commercial product from Seltzers. -
mrobisr have you had Lebanon bologna? I know you said you have a recipe for it…
Seltzers is the main company that you see it made around here. Now what I have had and what I typically see it is more or less a lunch meat. I have seen it In little about 1/2 lbs logs before like a small summer sausage. I know the typical flavors I see are regular, double smoked and sweet.
Now I did come across a “homemade” version that a local butcher had made once and it was completely different than the Seltzers one. It had a strong vinegar taste that was interesting since I was always used to the commercial product from Seltzers.Randie N No I cannot say I have had Lebanon bologna, but your comment about typical lunch meat is why I want a recipe that has different flavors. In the book I have there are 2 different recipes for the bologna one seems like you describe as lunch meat, but the other is fermented and that should elevate the flavor which will be the one I try along with the sweet one.
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