ring balogna

Discussion in 'Sausage' started by salmonclubber, Apr 1, 2006.

  1. salmonclubber

    salmonclubber Master of the Pit OTBS Member

    hello everyone

    doing five pounds of ring bolgna today and doing 15 pounds of peperoni for my up comming turkey hunt in oregon i am using len poli's recipe for the ring bologna and ps seasoning tex mex seasoning for the peproni the peperoni is hot hot hot but good you all take care
    salmonclubber

    hello again
    i just fryed some peperoni meat that was left in the stuffer boy it is hot wow but has a really good flavor.

     
  2. dacdots

    dacdots Master of the Pit OTBS Member

    Salmon,that really looks good.Ive never done pepperoni before but will at some point (so many recipes so little time)I looked at a recipe for ring bologna last fall but decided to go with a recipe for German Bologna which turned out great.I enjoy trying new recipes every year,seems like everything I try out I like.There are so many recipes in Rytek's book I have,probably will take the rest of my life to try them all out.How bout posting the ring bologna recipe,Id like to compare it to the one I have and give them a try.Thanks,David
     
  3. salmonclubber

    salmonclubber Master of the Pit OTBS Member

    hello david

    lykens vally pennsylvania ring bologna
    4 lbs lean beef
    1 lbs pork shoulder
    3/4 lbs ice water
    1/2 cup soy flour
    6 tbs brown sugar
    1 2/2 tbs salt
    8 tsp coriander ground
    4 1/2 tsp black pepper grd
    1 1/8 tsp cure #1
    1 1/2 tsp garlic powder
    stuff into beef rounds

    cut meat into two inch cubes and partially freeze
    keep the grinder parts in freezer until well chilled
    grind meat through 1/8 plate
    add all dry ingredients to the ice water and stir untill disolved
    mix ice water into meat mix untill meat becomes sticky
    refrigerate the paste to 40 degrees f then grind again with 1/8 inch plate
    stuff into beef rounds
    smoke lightly untill temp is 155 f
    after smoking put into a kettle of 180f degree water until the sausage floats that way the casing will peel off easy
    cool and completly dry at room temp
    store under refrigeration
    recipe by
    Don Fasnacht

    david i got this recipe off of len polis site the peperoni is the same thing as the snack stix i just grew up calling them peperoni stix sorry about the mix up
    salmonclubber
     
  4. dutch

    dutch Smoking Guru Staff Member Administrator Group Lead OTBS Member SMF Premier Member

    SC-Thanks for posting the bologna recipe! My new neighbor also smokes meats asked me yesterday if I had a bologna recipe-I told him I'd check the Forum and this morning I found your recipe.

    Thanks again for your timely post!
     
  5. cheech

    cheech Master of the Pit OTBS Member

    salmon can you share with us the web site for len?
     
  6. salmonclubber

    salmonclubber Master of the Pit OTBS Member

    cheech

    here is len poli's web site http://home.pacbell.net/lpoli/ it is full of good info on making sausage and you can e mail him if you have any questions he is very helpfull and knows a lot about making sausage hope this helps
    salmonclubber
     

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