Bologna


  • Power User

    Just finished our first run of 2017 venison/pork bologna. Old school PA Dutch Amish recipe, smoked, rested, chamber vacuum sealed. Mild, Hot, Hot with high temp pepperjack cheese. Used Walton’s chamber bags and casings. Always quality, quick ship. Thanks Fellas!!3_1512668839967_IMG-0447.JPG 2_1512668839967_IMG-0446.JPG 1_1512668839967_IMG-0445.JPG 0_1512668839966_IMG-0444.JPG


  • Walton's Employee

    @Parksider Looking good! You guys could feed an army with all of that!


  • Power User

    I wish…everybody and their brother’s uncle stops by and wants to try some, then its can i take some home I have a buddy that would love this stuff…We did 40# of bologna, 40# breakfast, 25# habanero brats, and rest was pressed into 1/4# patties stuffed with pepperjack cheese and then pressed again to make stuffed 1/2 burgers, and a bunch hit the grill for “testing”… Here’s the bins just after stuffing and our latest acquisition, a 3-compartment sink for easy clean up. 0_1512670296929_bologna.jpg


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Recent Posts

  • @Joe-Hell
    Looks delicious!

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  • @PapaSop It was great on the steak. I’ve never had the flat iron cut before. I was really surprised how tender it was. After I pulled the meat from the smoker I was concerned that I may have overcooked it as it felt a bit firm. I coated it in a blackening seasoning and seared it with smoking hot butter until I got a decent crust and then let it rest for a few minutes. It was perfect.

    flat iron.jpg

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  • @PapaSop I’d love to see them!

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