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Old 09-17-2009, 12:58 PM   #1
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Smoked bologna question

I want to do a big hunk all at once....if I vac-pack the leftovers
and freeze them, will it mess em up?

seems like no one freezes luncheon meat...I'm assuming that's
because the texture suffers.

any thoughts?
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Old 09-17-2009, 04:07 PM   #2
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I freeze lunchmeat all the time. Doesn't seem to affect texture at all.
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Old 09-17-2009, 04:20 PM   #3
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Doesnt usally last here lol
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Old 09-17-2009, 04:30 PM   #4
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well I'm feeding one, and I like to cook large amounts at once.

Puff, ever done bologna? did it get mushy? I want to fry it
after thawing, I was hoping that would firm it up some.
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Old 09-17-2009, 04:48 PM   #5
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Cappy, it freezes fine, just make sure it's cold before you vac seal it. I firms back up once it's chilled. I ate some of this right off the smoker and it was like warm liverwurst and very greasy. However, after sitting in the fridge overnight it was great!

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Old 09-17-2009, 04:51 PM   #6
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And here are smofried bologna sammiches the next day.

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Old 09-17-2009, 05:05 PM   #7
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those last 3 pics are what I'm looking for...I'll fridge it
before I vac it.
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Old 09-17-2009, 05:43 PM   #8
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We also freeze lunch meats all the time..
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Old 09-17-2009, 05:50 PM   #9
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Quote:
Originally Posted by Captain Morgan
well I'm feeding one, and I like to cook large amounts at once.

Puff, ever done bologna? did it get mushy? I want to fry it
after thawing, I was hoping that would firm it up some.
Yep, nope, and It stayed the same as far as firmness.
Tell ya' what. One round trip ticket to MB on bologna fry day and I'll give it my undivided attention. Man that sounds good.
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Old 09-17-2009, 06:19 PM   #10
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hop on the bike ya cheap bastard. I ended the poker game and am
getting ready to turn the poker room into a guest bedroom.


omg, did I just post that in public???
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