Skip to main content

This is one of my favoites. Will make a person chunk rocks at Oscar Meyer..and makes some much better pickled baloney than they peddle up in Manysoto.

Bigwheel's Cowtown Baloney (Revised 6-15-14)

*20 lbs pre-ground beef chuck (80% lean)
Morton's Tender Quick (use at the rate of 1 1/2 t. per lb of meat)
5 T. White Pepper
6 T. Buttermilk Powder
2 T. Paprika
2 T. All spice
2 T. Nutmeg
2 T. Granulated Garlic
2 T. Onion Powder
2 t. Coriander
2 t. Ground Cloves
3 t. Caynenne
4 cups water

Mix all the spices in the water and mix well into the meat. Run it through
on the fine plate and mix well again. Stuff into any kind of casing you like. I usually wind up using medium hog guts but you can stuff it into regular baloney cases if you want. Smoke it at 175 till it hit 153 internal.

* Not trying to get complicated on the meat ration here but you can also make it out of all pork..(untrimmed butts works well)..or a combo of beef and pork and throw in some venison if you want. Just be sure you keep the fat ratio up to at least 15-17%. For example if you got some deer meat to use up I would mix it with untrimmed butts and or the beef chuck at the rate of at least 60/40 in favor of the fat meat. If you get it too lean it makes it rubbery or crumbly depending on which kinda meat is too lean. This is figgering in skinny wild hawgs and stuff like that which should be treated the same as venison in my book. Whew..sorry this turned so windy
Original Post

Replies sorted oldest to newest

Yep..hard to beat with a cold beer and stalk of crackers. An old chum from down in Wise County always brought back gallon jugs of the stuff when he came back from visiting kin up in yankee land. It was real tasty but the case was not edible. Sorta like tough paper which had to be removed prior to munching. Maybe something caused by the pickling process. The home made models dont have that problem.
Good question. I never did push it to the max to see how long it would last unrefrigerated..and never took any great pains to keep it cold. Since the product is fully cured/cooked and in an acidic environment should last a good while at room temps. Cant think of many bugs which would find it a friendly place to live. I passed a pretty good wad of the stuff out at Christmas in pint jars one year which had been run through a 15 min water bath canning process. Think I would be comfortable with that. To be super safe pressure canning would prob be the way to fly.
Thanks for the input on that Pags. The old time beer joints and pool halls let it sit on the counter a long time. Meant to also say if anybody decides to make the pickled variant..I learned the hard needs a two stage pickling process. One stage and it will make the sausage cough up all kinds of odd looking yellow/white blobs of fat into the solution. The cure seems to be an overnight soak in plain old white vinegar..a rinse..and then into the final pickle. Makes it much

Add Reply

Link copied to your clipboard.