May 28, 2014 · Have a question for those who know so much more than me. I made some ring bologna over the week end (1/2 pork, 1/2 beef). I used the seasoning and cure #1 per the kit I bought direction's. I didn't get a chance to smoke it Monday like I hoped so had to last night. I put it in the smoker at about 140 degrees for 30-45 minutes to start to dry.

Jan 21, 2020 · hold until internal temperature of bologna reaches 135°F. For one large chub, raise temp to 160°F after 4-5 hours of smoke until internal temperature of bologna reaches 135°F. Poach chubs in hot bath @165°F degrees until 155°F IT is reached (30-60 minutes, depending upon chub-size). Cool bologna in ice bath and hang to bloom.

Jul 27, 2005 · bologna ingredients for 25 lbs 18 lbs lean meat 7 lbs pork butt 2.5 tsp ground white pepper ½ cup ground mustard

Jun 14, 2024 · I use the 40mm rounded collagen casings for " Ring Bologna " You can't go wrong with Red Barn Bologna mix or Pennsylvania Deer Bologna mix . Several places sell these mixes and The Sausage Maker has a free shipping sale this weekend so you can order whatever casings etc you want to use and free shipping.

Feb 22, 2010 · After they are smoked they shrink down some. I used Curley's ring bologna seasoning in these. I do have another recipe I use too. I add about 5 T. of ground mustard and 5 T. of cracked black pepper. I cubed up a pound medium cheddar cheese and a one pound block of jalapeno pepper cheese. Smoked it with apple wood and plum wood.

Jan 17, 2012 · I have been experimenting making ring bologna using 5 pounds of ground beef mixed with 2 1/2" pounds of fresh sausage from a local butcher. My recipe calls for tender quick, salt, pepper, coriander, mustard seed, red pepper flakes, and garlic powder and I am stuffing them into collagen casings about 1 1/2" thick.

Nov 5, 2014 · Got some venison a couple weeks ago. Done a weeks worth of bleed out and now ready for some fat cut in and some mix. Made 5 lbs of ring bologna. Into the fridge overnight. Hanging in the smoker this morning. No heat or smoke for at least 1.5 hours. Dont put cold meat in a hot smoker...

Dec 23, 2006 · meowey,the smoked bologna is truely a sensation,I smoke a roll about everytime I smoke.I like to spice it up a bit with what ever spices you like in olive oil and mop it on real good.I love garlic so I take a veg peeler and make some holes through the bologna lengthwise and pack the holes with fresh garlic.I let it go 3 to 4 hours to get a good smoke to it.I have went as far as to make my own ...

Oct 17, 2024 · The OG stuff (Troyer) is made near me. Lists phosphate on label. NFDM works great but seems to add a lighter color and ever so slight creamy taste I like but not for stuff like trail bologna. Great for a brat tho. Binders are good "insurance" but not a substitute for a proper mix. Dude with a meat mixer should have no issue at all skipping a ...

Oct 4, 2010 · Ring Bologna/Ring Smoked Sausage. Bigtank; Jun 14, 2024; Sausage; Replies 14 Views 4K. Sausage Nov 9, 2024 ...