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Author Topic: Ring bologna  (Read 2633 times)

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February 02/12/17, 12:22:40 PM

Offline Reinhard

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Ring bologna
Sure love my new smoker.   Made the 25 pounds of Ring bologna.  Ground the mix up one day and stuffed and smoked the next day.  Got to let things Meld.  Cut some wooden dowels to fit the smoker racks and that sure made things easier for me.  Slid the rings on there and made sure they were not touching and set the temp to 225.  Put in some cherry chips and got it smoking.  Took about 5 hours or so to get the internal temp to 155 deg.  Then I put them in cold water to stop the cooking process.  Took them out of the water and then let them cool on racks and dowels.  Let them cool overnight in the fridge and vac packed them the next day.  good luck.

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February 02/12/17, 12:29:24 PM Reply #1

Online glenn57

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Re: Ring bologna
Man Reiny, them look scrumptious!!! :happy1:
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2015 deer slayer!!!!!!!!!!
February 02/12/17, 12:29:45 PM Reply #2

Offline Coffee118

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Re: Ring bologna
Looks good as always RH  hubba_hubba-404.gif
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February 02/12/17, 12:42:17 PM Reply #3

Offline HD

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Re: Ring bologna
Looks awesome! I haven't even broke my new smoker in yet....  pouty-1023.gif
I'm waiting to get enough white fish and tulli's to try it out.
Then it would be nice to catch some trout from Grindstone.......
What kinda casing did ya use?
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February 02/12/17, 12:52:28 PM Reply #4

Online mike89

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Re: Ring bologna
Rh, that looks great!!  good eats for sure! :happy1:
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a bad day of fishing is still better than a good day at work!!
February 02/12/17, 12:55:51 PM Reply #5

Offline Reinhard

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Re: Ring bologna
Thanks everyone.  Hog casings HD.   I'll be going for trout to Grindstone again soon HD.  Hopefully my wife can use the van soon instead of my truck.  good luck.
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February 02/12/17, 12:58:09 PM Reply #6

Online mike89

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Re: Ring bologna
you course grind it too?
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a bad day of fishing is still better than a good day at work!!
February 02/12/17, 01:04:15 PM Reply #7

Offline Reinhard

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Re: Ring bologna
Mike I only run the meat through once through a medium plate.  Years ago I used to run it twice but Once is the way I like it now.  Just the right texture.  I've made it in link form as will for the bun.  You can look at my site in the Homemade Sausage page about how I make it.  With the new smoker I cut some dowels to fit on top of the rack holders.  This way I can slide the rings on the dowels.  Can smoke more this way.  225 for about 5 hours hit the 155 internal using cherry chips.  good luck.
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February 02/12/17, 01:18:42 PM Reply #8

Online mike89

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Re: Ring bologna
yes we have done once through and it works well!!  Thanks!
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a bad day of fishing is still better than a good day at work!!
February 02/12/17, 01:21:09 PM Reply #9

Online mike89

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Re: Ring bologna
and yes I'll be checking out your site more!!
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a bad day of fishing is still better than a good day at work!!
February 02/13/17, 09:43:01 AM Reply #10

Offline lovebigbluegills

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Re: Ring bologna
Mouth-watering stuff as usual RH!!!  Those look fantastic!!! hubba_hubba-404.gif hubba_hubba-404.gif
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