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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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Old 09-17-2009, 06:24 PM   #11
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Quote:
Originally Posted by Captain Morgan
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???
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.
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Old 09-17-2009, 06:37 PM   #12
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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 ?
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Old 09-17-2009, 07:30 PM   #13
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Quote:
Originally Posted by Larry Wolfe
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!

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
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Old 09-17-2009, 08:11 PM   #14
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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.

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Old 09-17-2009, 08:54 PM   #15
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How long do ya'll leave it on the smoker? What temp?
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Old 09-18-2009, 09:37 AM   #16
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We must not have good bologna down here, all i see has chicken & turkey mixed in it. Yuck
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Old 09-18-2009, 11:22 AM   #17
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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.

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Old 09-20-2009, 10:12 AM   #18
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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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Old 09-20-2009, 10:22 AM   #19
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if it quits raining, I'll do a little 3 pounder this afternoon, with pics
of course.
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Old 09-20-2009, 05:04 PM   #20
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Man, those fried baloney sandwiches looked great.
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