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Discussion in 'Sausage' started by woodcutter, Jan 6, 2014.
I need to try this stuffing thing.
Looks great Todd!!!!
Wow, that looks good. I bet you are popular with your friends and family.
I'm just amazed at the detail and effort that goes into all the edible "art" on this great site! So very impressive! Great job! Cheers! - Leah
Nice looking, great color. I can almost smell them, Woodcutter. Great work and thanks for sharing.
Looks great... I'll wait for the recipe
Here are the recipes:
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 ways.
2 lbs lean pork
1/2lb back fat
2 lb pork shoulder
1/2 lb beef heart or wild game.
Grind the meats thru med plate 2x
2 t salt
1/2 t cure #1
1 t ground mustard, packed
1 t white pepper
1/2 t allspice
1/2 t marjoram
2 garlic cloves chopped fine
1/2 cup fine powder milk (opt)
1/2 cup cold water
Kabanosy From Shannon127
Looks really good to me!
Thanks you! I received your care package Monday. I'll be sending yours this week. Things are finally settling down around here.
Thank you! You started a Kabanosy craze last year. I'm glad because Kab was a sausage I've never heard of and is one of my favorites now.
Both like awesome from here. Nice work Todd!
Nice work Todd... The close up looks great................
Those Looks great, very nice.
A full smoker is a happy smoker.
Here is a picture of the chub and my freezer score. I've now had the Amish Bologna in sheep, hog and 2'1/2" fibrous casings and I like the large chub the best.
I froze some of the Kabanosy before drying and some is drying in a paper bag. I wasn't sure about the best way to store it. The Kabanosy that is drying will be eaten before it ever sees the freezer so I'll probably never know.
That looks great - I like the looks of the texture
I am gonna give the balogna recipe a try very soon. I have a shoulder and some venison in the freezer.
You're gonna love it. It is a great recipe. I like it for sandwiches and for just frying some bologna in a skillet.
I am still planning some garlic bologna. I just can't justify it until I have some type of vac-seal to put it up in. The casing hold either 13 or 8 pounds! Thats a lot of bologna!
We always used to put a chub on the BBQ pit for the cooks and the beer drinking. Cut some splits in it so it could hold the sauce as the meat grew to near explosive quantity! Boy that was good stuff!