Amish Bologna and Kabanosy Snack Sticks

Discussion in 'Sausage' started by woodcutter, Jan 6, 2014.

  1. woodcutter

    woodcutter Master of the Pit OTBS Member

     
    Last edited: Jan 6, 2014
  2. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    I need to try this stuffing thing.
     
  3. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    [​IMG]Looks great Todd!!!!
     
  4. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Wow, that looks good. I bet you are popular with your friends and family.

    Disco
     
  5. 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
     
  6. noshrimp

    noshrimp Smoke Blower

    Nice looking, great color. I can almost smell them, Woodcutter. Great work and thanks for sharing.
     
  7. jckdanls 07

    jckdanls 07 Master of the Pit Group Lead OTBS Member

    Looks great... I'll wait for the recipe
     
  8. woodcutter

    woodcutter Master of the Pit OTBS Member

    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

     OR

     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

    Meats

    Gr/Kg

    pork

    1000

    salt

    17

    Cure #1

    2.5

    pepper

    2

    Allspice

    2

    Caraway

    1.25

    Garlic Powder

    1.5

    nutmeg

    1

    cold water

    100
     
    Last edited: Jan 6, 2014
    c farmer likes this.
  9. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Looks good!
     
    Last edited: Jan 6, 2014
  10. shannon127

    shannon127 Smoking Fanatic OTBS Member

    Looks really good to me!  [​IMG]
     
  11. woodcutter

    woodcutter Master of the Pit OTBS Member

    Thanks you! I received your care package Monday. I'll be sending yours this week. Things are finally settling down around here.
     
  12. woodcutter

    woodcutter Master of the Pit OTBS Member

    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.
     
    shannon127 likes this.
  13. danmcg

    danmcg Master of the Pit OTBS Member SMF Premier Member

    Both like awesome from here. Nice work Todd!
     
  14. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

    Nice work Todd... The close up looks great................ [​IMG]
     
  15. driedstick

    driedstick Smoking Guru OTBS Member SMF Premier Member

    Those Looks great, very nice.

    A full smoker is a happy smoker.
     
  16. woodcutter

    woodcutter Master of the Pit OTBS Member

    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.
     
  17. driedstick

    driedstick Smoking Guru OTBS Member SMF Premier Member

    That looks great - I like the looks of the texture
     
  18. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    I am gonna give the balogna recipe a try very soon. I have a shoulder and some venison in the freezer.
     
  19. woodcutter

    woodcutter Master of the Pit OTBS Member

    You're gonna love it. It is a great recipe. I like it for sandwiches and for just frying some bologna in a skillet.
     
  20. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    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!
     

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