My baloney has a first name.

[timothy]

Its homemade.
12# of ground beef and 6# of ground venison.
Used Owen's bbq seasoning, german and red barn.
3# chubs, 2 all beef, 2 -50/50 venison ,beef
2 50/50 with high temp cheese.
1 pepper jack 1 lava.
Did the prep today, smoke tomorrow then slice and vac seal Monday.

 

[AndyK]

Awesomeness in a tube .

 

[Tim Campbell]

That is completely amazing.

 

[Keith Jenkins]

Wow, that is impressive; making your own Bologna from scratch, that's no baloney! Looks great Timothy!

 

[Josh Dekubber]

That looks sooo good!!

 

[Steve Hoch]

Looks like a lot of work, but worth it!

 

[timothy]

Broke out old faithful, 22.5" WSM.
Bought a hanging rack and hooks.
Slow start took about 8 hrs to reach 160.
Used B&B for a snake with cherry chunks for color and flavor.

 

[Bob Bailey]

Its homemade.
12# of ground beef and 6# of ground venison.
Used Owen's bbq seasoning, german and red barn.
3# chubs, 2 all beef, 2 -50/50 venison ,beef
2 50/50 with high temp cheese.
1 pepper jack 1 lava.
Did the prep today, smoke tomorrow then slice and vac seal Monday.

Wow!
Hope you're not slicing it all.
I'd definitely wanna smoke a chunk of that.

 

[timothy]

Yeah we're gonna save a few halves or thirds for smoking.

 

[Mike Freel]

My mouth is watering as I imagine a nice slice of this on some fresh Italian bread

 

[timothy]

All sliced and vac sealed.
Took us about an hour and a half.
Set up three stations.
Slicing, sealing, labeling.

 

[timothy]

First time trying this, Well worth the time because the taste is fantastic. Store bought isn't even close.
Owens seasoning rocks! Need to try Lebanon and ring next, maybe olive loaf.
Gonna make some fried bologna with grilled onion sandos with melted cheese.

 

[TedDavid]

That looks delicious! Homemade bologna with venison and cheese sounds like a real treat. Thanks for sharing your process and photos.