Need trail balona recipe.

Discussion in 'Beef' started by viper1, Apr 17, 2011.

  1. viper1

    viper1 Meat Mopper

    Looking for a good trail balona recipe. Tried quite a few but non like I want. Looking for one thats like reqular Troyer Trail they sell in stores for my wife. Any one have a good one they will share?
  2. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    PM Nepas. I'm sure he has a good one.
  3. viper1

    viper1 Meat Mopper

    I did he said he's get back to me.  He sounds pretty busy though.
  4. bearcarver

    bearcarver Smoking Guru OTBS Member

    He'll get back to you soon.

    He's never busy, the other two of him do all the work, while he goofs off at Mother's Day parties & such.  [​IMG]

  5. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    Silly wabbits

    Trail bologna for 10 lbs. Reduce by half for a 5 lb batch

    7 lbs lean meat pre ground 90/10 store bought is fine
    2 lbs. pork butt
    1 lb. beef or pork fat or another lb of butt
    4 Tbs salt
    2 tsp cure #1.......level tsp
    2 Tbs paprika
    2 Tbs  onion powder
    2 Tbs garlic powder
    3 tsp ground white pepper
    2 tsp cardamom, ground
    2 tsp mustard powder

    2 tsp red pepper flakes....opt but taste good
    2 tsp mace
    1/2 cup corn syrup solids
    1/4 cup powdered dextrose
    1.5 cup water
    2 cups non-fat-dry milk

    For a 10 lb batch you will need 8 trail bologna rounds. You can use straight bologna casings also. Soak the casings for 45 mins in cold water and 1 Tbs salt added. Rinse before stuffing.

    Mix all the above dry with the water.  Stuff casings and ring the end.

    Place in smoker at 140* for 1.5 hrs to dry casings. Smoke at 150. Try not to exceed 170* and your looking for a meat IT of 150-155* I normally pull from smoker at an IT of 149-150 and hang, they will climb to temp.
  6. viper1

    viper1 Meat Mopper

    Thank you Nepas! I seen you  were pretty busy so didnt expect it so soon. This will be my first smoke soon as I get my bradley. Are these hog or calageen casings?
  7. coffee_junkie

    coffee_junkie Master of the Pit OTBS Member

    Nepas, can you explain the grind process a little?
  8. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    They are non edible collagen rounds. You can get them at Sausage Maker

    Or you can buy beef rounds.


    If you dont want to grind you can always buy ground meat from the store. If you do that and dont want any pork be sure to get 80/20
  9. viper1

    viper1 Meat Mopper

    Nepas just want to say a big Thank You! That recipe rocks. I even use it for venison by throwing in a extra pound of pork fat. The wife and all that try it love it. I bow to you.:)

    Sent from my DROIDX using Tapatalk

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