10-pounds of Homemade Bologna - Smoking Meat Forums
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.
Making ring bologna - Smoking Meat Forums
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.
Country Style Bologna ~ Cold Smoked ~ Sous Vide Finish
Jan 12, 2021 · For home sausage making: Use approximately one fourth to one half teaspoon per pound of meat. Dissolve the phosphate in water before mixing into the meat mixture. Mix into meat until well distributed, mix for approximately five minutes.
Ring Bologna? | Smoking Meat Forums - The Best Smoking Meat …
Jul 27, 2005 · Most of the local supermarkets stock Country Store brand or similar ring bolognas. My brother-in-law makes an excellent (to our taste) venison ring bologna using 20 lb of venison and 5 lbs of lean pork.
PA Amish Ring Bologna - Smoking Meat Forums
Mar 8, 2011 · Last saturday me and my wife went down to Amishville to do the tourist thing. Went to the Bird In Hand farmers mkt and i took this pic of the local smoked goodies. I had to do some ring bologna today. Digging deep into my secret vault for a …
Venison Ring Bologna - Smoking Meat Forums
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...
First Time Venison Ring Bologna - Smoking Meat Forums
Jan 23, 2022 · I had a bunch of venison beef and pork in the freezer so decided to try ring bologna. I converted all of this to kilogram to keep my formulation recipe much easier to follow in gram per kilogram. My meats were 15.1kg (33lb) venison 99-100% lean 16.3 kg (35lb) pork butt i assumed 20-25% fat for this
Ring Bologna | Smoking Meat Forums - The Best Smoking Meat …
Feb 22, 2010 · I was raised on their ring and pickled bologna. BTW, that some good looking bologna you've made, Smokininiowa! Item:Ring Bologna Description:Select cuts of beef and pork are blended with spices and then stuffed into a natural casing, smoked over hardwoods for a truly wonderful Koegel taste. Ingredients:Beef, Pork, Water, Nonfat Dry Milk, Salt ...
Homemade Bologna Shrinking! What Am I Doing Wrong?
Apr 6, 2017 · A couple months ago I made some Sweet Lebanon Bologna---normally not cooked----ran in to a humidity problem while doing a 48 hour cold smoke----decided to cook it to 140 IT-----Thought it was way to dry at first, but after sitting in the fridge for a couple days, the improvement in moisture, texture and flavor was immense.
Amish Ring Bolonga -NEPAS recipe - Smoking Meat Forums
Mar 8, 2013 · A while back Nepas posted his Amish Ring Bolonga recipe and it looked good so I made some. The focus on my camera has been hit and miss lately so I only ended up with 2 in focus. The recipe Amish Ring Bologna from Nepas Old Amish Ring Bologna is made with pork. Today we have non edible & edible collagen rounds. For 2.5 lbs in a couple different ...