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Ring Bologna

post #1 of 12
Thread Starter 

Did a 5 lb batch of cheesy ring bologna.

 

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The stick rotated for even smoking.

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Looks good to me. Normally i let the sausage fridge for it all to come together but this one i wanted to see how the cheese did. I dont use hi temp cheese, to much wax.

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post #2 of 12

That looks really good! do you have a recipe?

post #3 of 12

Wow!

 

You keep putting some awesome looking slim jims & ring bologna up!

 

Great jobs!!!

 

 

Bear

post #4 of 12

icon_cool.gif

Man oh Man you are ona roll. Do you work or sleep.?? You have been steady smoking and grinding and stuffing for days now.

post #5 of 12

NIce stuff Nepas, I'm interested in the cheese you used.

post #6 of 12
Thread Starter 
Quote:
Originally Posted by DanMcG View Post

NIce stuff Nepas, I'm interested in the cheese you used.


Monterey jack.

 

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I use a hand press 1/4" cuber.

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post #7 of 12
Thread Starter 
Quote:
Originally Posted by mballi3011 View Post

icon_cool.gif

Man oh Man you are ona roll. Do you work or sleep.?? You have been steady smoking and grinding and stuffing for days now.


 

Retired early icon_cool.gif

 

 

I also do BBQ

post #8 of 12

Bravo! Being originally from upstate PA, there is nothing that beats some darn good ring bologna! Thanks for posting.

post #9 of 12

that looks awesome!  I would also be interested in the recipe if you want to share.  Also, where did you get the cheese from?  You said it was too waxy for your liking?

post #10 of 12
Thread Starter 
Quote:
Originally Posted by Down Lowe View Post

that looks awesome!  I would also be interested in the recipe if you want to share.  Also, where did you get the cheese from?  You said it was too waxy for your liking?


Cabelas

 

The last and final batch i got from them was enough for me. I find that regular store bought cheese works great. Cube it and freeze it before you add to the meat.

 

 

post #11 of 12

Looks Great from here...

post #12 of 12

looks great. How did the cabelas ring bologna seasoning taste?

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