Author Topic: Mortadella di Bologna  (Read 8173 times)

icebob

  • Sr. Member
  • ****
  • Posts: 199
Mortadella di Bologna
« on: January 18, 2016, 06:04:56 PM »
Had a hard time finding mortadella around here, so yesterday I decide to have a go at it. Followed the recipe from the book "Home Production of Quality Meats and Sausages" by Mariansky. Oh boy I'm in for a good treat :P This was a first try so I went straight from the recipe and poached the log. Next time this will get some smoke treatment!

« Last Edit: January 18, 2016, 06:12:44 PM by icebob »
Bob from Cahokia, IL

DivotMaker

  • Hero Member
  • *****
  • Posts: 10988
  • Model 1, 2D conversion, and 3D!
Re: Mortadella di Bologna
« Reply #1 on: January 18, 2016, 07:31:23 PM »
Why not smoke the chubs now?  Looks good!
Tony from NW Arkansas
"Official Smokin-It Test Pilot"
Smokin-It Model 1, 2D conversion, and 3D
Auber PID, NexGrill 896 6-burner, CharBroil Big Easy, Anova Precision Cooker w/WiFi
Wife, Son and One REALLY Big Dog!

icebob

  • Sr. Member
  • ****
  • Posts: 199
Re: Mortadella di Bologna
« Reply #2 on: January 18, 2016, 09:55:04 PM »
you mean smokin it after it's cooked?
Bob from Cahokia, IL

jcboxlot

  • Hero Member
  • *****
  • Posts: 1063
  • John, York PA.
Re: Mortadella di Bologna
« Reply #3 on: January 18, 2016, 09:56:37 PM »
Sure, many do cooked hams and it turns out well.  It will get "smoke"


Smokin It #2.  Weber Genesis. Old Smokey charcoal.  Work from home antique tool dealer and living the dream.  Dad, Husband, Cook.  John~York PA

DivotMaker

  • Hero Member
  • *****
  • Posts: 10988
  • Model 1, 2D conversion, and 3D!
Re: Mortadella di Bologna
« Reply #4 on: January 18, 2016, 09:58:47 PM »
Yep!  Do a search on bologna.  It's kind of like a twice-smoked ham.  Here's a link to one way:

Smoked Blooming Bologna
« Last Edit: January 19, 2016, 07:46:21 PM by DivotMaker »
Tony from NW Arkansas
"Official Smokin-It Test Pilot"
Smokin-It Model 1, 2D conversion, and 3D
Auber PID, NexGrill 896 6-burner, CharBroil Big Easy, Anova Precision Cooker w/WiFi
Wife, Son and One REALLY Big Dog!

icebob

  • Sr. Member
  • ****
  • Posts: 199
Re: Mortadella di Bologna
« Reply #5 on: January 18, 2016, 10:07:46 PM »
Crap, I took tomorrow off, was planning to do some snack stick, now need to plan to smoke the mortadella before slicing it and vacuum packed.... better set the alarm early 8)
P.S. Linky no worky Tony...
« Last Edit: January 18, 2016, 10:09:25 PM by icebob »
Bob from Cahokia, IL

Grampy

  • Hero Member
  • *****
  • Posts: 648
Re: Mortadella di Bologna
« Reply #6 on: January 18, 2016, 10:43:56 PM »
Crap, I took tomorrow off, was planning to do some snack stick, now need to plan to smoke the mortadella before slicing it and vacuum packed.... better set the alarm early 8)
P.S. Linky no worky Tony...

Bob, try this one.
http://smokinitforums.com/index.php?topic=3462.msg27920#msg27920
« Last Edit: January 18, 2016, 10:48:53 PM by Grampy »
Jimmy from Arkadelphia, AR
Smokin-It #2
Woo Pig Sooie!

gregbooras

  • Global Moderator
  • Hero Member
  • *****
  • Posts: 2414
  • #3D Smoker
Re: Mortadella di Bologna
« Reply #7 on: January 19, 2016, 07:19:56 AM »
Looks really tasty!

Greg

DivotMaker

  • Hero Member
  • *****
  • Posts: 10988
  • Model 1, 2D conversion, and 3D!
Re: Mortadella di Bologna
« Reply #8 on: January 19, 2016, 07:46:59 PM »
Crap, I took tomorrow off, was planning to do some snack stick, now need to plan to smoke the mortadella before slicing it and vacuum packed.... better set the alarm early 8)
P.S. Linky no worky Tony...

Thanks, Bob!  Fixed. :-[
Tony from NW Arkansas
"Official Smokin-It Test Pilot"
Smokin-It Model 1, 2D conversion, and 3D
Auber PID, NexGrill 896 6-burner, CharBroil Big Easy, Anova Precision Cooker w/WiFi
Wife, Son and One REALLY Big Dog!

elkins20

  • Hero Member
  • *****
  • Posts: 1141
  • Smokin it best electric smoker bar none!
Re: Mortadella di Bologna
« Reply #9 on: December 06, 2016, 09:15:41 PM »
Also read some recipes that the fat pieces are smoked first then added to the meat. I would guess they do a cold smoke to the fat so will not render to nothing. But, what I purchase here at the Italian Deli does have a faint smoked taste in every bite, great with provolone cheese on a hard roll.  Would have love to see your process for doing this.
Bill SI#1, SI#3, 2 Auber Pids, Cold Smoke Plate for the #3, Large Weber kettle, Smoky Joe Weber, and 2006 Harley softail deuce for stress relief,  from Kansas City, Missouri

lanailife

  • Newbie
  • *
  • Posts: 16
Re: Mortadella di Bologna
« Reply #10 on: June 27, 2023, 07:22:45 PM »
icebob, this looks unreal good!

What recipe did you use?