Question re: bologna - The Outdoor Community
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post #1 of 5 (permalink) Old 11-29-2018, 04:14 AM Thread Starter
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Question re: bologna

For you guys who have a bunch of rings made up, how do you store them and how long do they last?

Freezing them just doesn't seem right.....

Any help is appreciated.

I prefer my kid hunt and fish rather than steal and deal,
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post #2 of 5 (permalink) Old 11-30-2018, 10:20 AM
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When I used to take it to a processor, I would cut them into about 6 inch logs and then freeze them.

Now that I make my own, I only make in 10 lb batches so no need to freeze.
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post #3 of 5 (permalink) Old 11-30-2018, 10:30 AM
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I cut them down to fit the bags and then vacuum seal them. It works ok, but the texture/consistency changes after it thaws.

Still very good, but just not the same.
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post #4 of 5 (permalink) Old 11-30-2018, 03:05 PM
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Gotta freeze it when you get 20 lbs of it. Vacuum seal them, I do the same as others, cut 5 lbs logs into 4 pieces and vacuum and freeze. It does change a little, but hey. Can you eat 20lbs of bologna in a week?

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post #5 of 5 (permalink) Old 11-30-2018, 05:40 PM
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I wrap entire roll(DON'T cut original bologna roll) with several wraps of premium heavy duty saran wrap and tape off to seal. Then I take wax coated freezer paper and wrap again. Freeze in a manual defrost type freezer. Keeps well up to a year plus. Tastes fresh upon thawing.

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Last edited by Loggy; 11-30-2018 at 05:42 PM.
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