PA Ring Bologna

Discussion in 'Sausage' started by slownlow, Mar 14, 2012.

  1. slownlow

    slownlow Smoking Fanatic

    My first ring bologna run.  I used this recipe:

    http://lpoli.50webs.com/index_files/Ring Bologna-Lykens Valley .pdf

    Wow is this stuff good.  Sorry for the crappy cell phone pics

    ring 1

    [​IMG]

    ring 2

    [​IMG]

    Got the amazin going with dust

    [​IMG]

    Blurry money shot:

    [​IMG]

    [​IMG]

    Got a question for the pros.   If you look at the edge of this last shot, you can see how the edge of the ring is shriveled.  The casing is hard to peel off / meat sticks to it.   I see in the recipe I used it's calling to soak it in 180* water till it floats.  Will this work now that the bologna has cooled off?  

    Also when I look at an thread the NEPA's did it kind of looks like I under stuffed these links. http://www.smokingmeatforums.com/t/118433/birthday-ring-bologna

    The taste of this is sooooo good.  I'm originally from PA and this is one of the foods I miss from there.

    Thanks for looking.
     
    Last edited: Mar 14, 2012
  2. nepas

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

    Looks good to me, even blurry   [​IMG]
     
  3. Looks good! Wish I could answer your questions but I'm a newbie at this sausage making stuff. Anyway, I love Ring Bologna and thanks for the link. Did you make any alterations/modifications to the recipe?
     
  4. nepas

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

    What kind of casings did you use?

    When you did the smoke you should have went right into the 180* water. I wouldnt hot water it after its been cooled.
     
  5. slownlow

    slownlow Smoking Fanatic

  6. slownlow

    slownlow Smoking Fanatic


    [​IMG]   Glad I gave you a good laugh hehehe
     
  7. slownlow

    slownlow Smoking Fanatic


    No modifications to it except to 1/2 everything since I only had 2 1/2 lbs of meat.   
     
  8. Thanks for the info...it still looks good to me. I grew up in SE Ohio and lived in PA for a few years and Ring, Lebanon and Garlic Bologna are absolute favorites of mine, but the other half hates anything that remotely sounds or looks like Bologna!!!! Now I can give it a shot.
     
  9. nepas

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

    I would have stayed with the 1/2 cup binder.
     
  10. slownlow

    slownlow Smoking Fanatic

    Really good to know.   I also used NFDM instead of the soy powder.  Is there a % per lb of meat or something I can use next time?  or how much is too much binder?
     
  11. slownlow

    slownlow Smoking Fanatic


    There you go.  Go for it!!!  Just make sure you see Nepa's tip about the binder if you make less then what the recipe calls for. [​IMG]
     

  12. Thanks, I did see that and made a note of it! and will keep checking for his answer to your question above!
     
  13. africanmeat

    africanmeat Master of the Pit OTBS Member

    it looks good to me
     
  14. jalan43

    jalan43 Smoking Fanatic Group Lead

    Hey Slowandlow! What temp did you smoke at! If your temp is to highit will do that to the casings. Ring bologna looks good! Nice consistancy!
     
  15. jalan43

    jalan43 Smoking Fanatic Group Lead

    You might want to skip the 180 degree bath and use an ice bath instead. I use an ice bath for my keilbasa and the skins always come out tender. The cold water forces the meat to suck it up.
     
  16. sam3

    sam3 Smoking Fanatic

    Looks great. I got my casings in this week and going to give bologna a try myself.
     
  17. slownlow

    slownlow Smoking Fanatic


    I smoked from 140 - 170.   170 was max.  Thanks!
     
  18. slownlow

    slownlow Smoking Fanatic


    I will give this a try.  Thanks for the tip.[​IMG]
     
  19. slownlow

    slownlow Smoking Fanatic


    Thanks!   Give it a try they are great!!



    Thanks.  I enjoy all of your posts you share with us here.
     
  20. slownlow

    slownlow Smoking Fanatic


    Hey thanks for this tip.  It worked.  I put them in an ice bath for about 20 minutes pulled them out and then I was able to peel the skins right off.  Thanks so much!!!
     

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