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Need trail balona recipe.

post #1 of 9
Thread Starter 

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?

post #2 of 9

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

post #3 of 9
Thread Starter 

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

post #4 of 9
Originally Posted by viper1 View Post

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

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.  biggrin.gif





post #5 of 9

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.

post #6 of 9
Thread Starter 

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?

post #7 of 9

Nepas, can you explain the grind process a little?

post #8 of 9

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

post #9 of 9
Thread Starter 
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.:)

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