Home Forums Hunting & Shooting Hunter's Campfire Bologna, Like it?

Without question.

I like it enough that I may or have bought it alone and built sandwiches with it (with cheese, veg & condiments) on its own merit. I think it’s delicious.

More often, or best served, it’s in a coupling of other quality Italian deli meats.

I dunno, “best served” is debatable. There’s definitely a place for a pure Mortadella sandwich.

Another debate can become - what is a Pure Italian sandwich/sub? Two elements will never be in any dispute among any Chef, culinarian, Italian native, or Jack ass; they are Mortadella and Genoa salami respectively. The THIRD meat is generally considered to be Capicolla (sweet or hot upon preference) but there is a case and debate to made about the presence of Prosciutto. Some
Say it’s must-have, or even supercedes the need for Capicola altogether.

My opinion and understanding of it from my Native Italian chef in my early years is that that debate is secondary. Primary is need for Mortadella and Genoa salami. Aged provolone, obviously, as well.

Can somebody explain what bologna is? Apparently there
are different forms, meats. I hate storebought bologna
with a passion.

Dudette, Is that the pickup line you use at the gay bar?

End of the day, I don’t buy baloney.

Hahaha!

Add sliced green olives too ! Hell yes

Bologna, mustard , and Tabasco sauce . Deal with it

Dont forget the crackers

I really like bologna home grown tomatoes mayo on white bread. Like fried bologna. For breakfast.
I just recently had smoked bologna and it was surprisingly goodthe guy that did it. Cut slices about an inch deep all the way around and on the ends of a bologna chunk. Probably a 4 or 5 pound chunk. Then he mixed yellow mustard and brown sugar and rubbed it all over and down into the cuts. Smoked it for a few hours on charcoal with hickory smoked. It was really good.

Try getting your Jumbo chipped sometime.
Unreal how different it tastes that way.👍👍👍

Never did like it. OTOH, I like me some liverwurst once in a while, which is just about as nasty.

I made some deer bologna once with a mountain house kit and followed their instructions. They want you to put way too much cure in it and it was terribly salty tasting.

That’s gotta take so much damn pork fat in the grind, it isn’t even close to being venison anymore. Why use the meat that way?

I love the stuff... I have friends that smoke Bologna and do all sorts of stuff to it... Me, Just give me a good thick slice on white bread with cheese and mayo... Nothing better to me in a sandwich

Haven't had any in years,but i wouldn't mind some.

What’s “good” and price per lb is all relative, to the consumer. You like prosciutto? Real deal DOP schitt goes for high teens to mid twenties per lb. Always has.

I HAVE made prosciutto before.

If you have the months, MONTHS,and temperature environment, and requisite attention to detail for the maintenance and staging of it, I commend you. You have more time than me!

I’ll buy a DOP any day and charge appropriately. For a product that has been single-mindedly been perfected and produced. Mastered. But that’s just me.