Smoked bologna question

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Captain Morgan

Chef Extraordinaire
Joined
Jan 18, 2005
Messages
14,162
Location
Myrtle Beach
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?
 
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.
 
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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Captain Morgan said:
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.
 
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??? :shock:
 
Captain Morgan said:
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??? :shock:
The cheap bastard part or the turning a perfectly good poker room into a guest bedroom? :?
I can sleep under the poker table.....no worries.
 
Puff, swing by here. We'll throw the bike on the bus and head down there. Oh, and could you bring beer, food and some $$$ for fuel ?
 
Larry Wolfe said:
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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Larry I have a friend who prides himself with his smoked bologna...which I have never cared much for...but yours looks Great! Gonna have to try smokin' some myself after seein' yours :D
8)
 
One of the thing we get every time we go to Memphis is the Bologna sandwich at Interstate BBQ. they slice a hunk of smoked Bologna and nip the edges so it does not curl, deep fry it then serve it on toast with Cole Slaw.

Wowzers.

Steve
 
We must not have good bologna down here, all i see has chicken & turkey mixed in it. Yuck
 
Fella around here who peddles the stuff uses Eckrich All Beef in the 5 pound chubs. Gets it from Sysco I think. Very good stuff.

bigwheel
 
looks great, I did a whole chub yesterday and cubbed it up at the Elks Lodge and they really liked it, we dip it in how mustard and it goes good with cold beer. If you want something really good, slice it kinda thick and deep fry it, just a bit hard on the arteries, lol.
 

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