If mine had turned out as well as nepas, I would have been even happier. LOL
Good luck and good smoking.
Lancaster County Pennsylvania Dutch (Amish) Ring Bologna. For 5 lbs. Adjust everything to your taste and lbs being made.
1 Cup cold distilled water
1/2 Cup SPC...Binder. I found that NFDM will work just as good in this recipe
6 Tbs. Brown sugar, dark or light your choice
1 1/2 Tbs. Salt or more to taste. Use non iodized if you can.
8 tsp. Coriander, ground
4 1/2 tsp. Black pepper
1 1/2 tsp paprika (opt) but taste and looks better
1 tsp cure 1
1 1/2 tsp Garlic powder.
Note: Feel free to add whatever you like to this to your taste. Cheese, japs?
Add all the dry ingredients to the ice water and stir until well dissolved.
Mix the dissolved spices into the ground meats, stirring well until the meat paste becomes tacky.
Stuff into 18-inch long collagen ring bologna casings. I soak for 45 mins in room temp salty water. You will need 4. 5 maybe depending on how you stuff.
Smoke 140 thru 170. You need an IT of 152* I pull at 149 but thats just me.
Cool and allow to completely bloom at room temperature.
Store under refrigeration. Vac bags Opt but better for freezing.
Eat frozen ring within 6 months.
SPC: Soy Protein Concentrate
NFDM: Non Fat Dry Milk
ECA: Encapsulated Citric Acid...Not called for in this recipe
I saw in a later post that you use all beef. Do you add any fat??
Thanks Nepas I assumed that was whatyou used but wanted to check!!! Thanks for posting the recipe I will try it out soon!!
I need to get brave enough to try that, it looks delicious!
I just returned from NC Kansas and bought some ring bologna at Brants, a Czec meat shop in Lucas that has been there since 1922 if I remember correctly. It was soooo good!
Is there a lot of difference between the ethnic ring bolognas?
Have a whole freezer full of venison and am hoping to make sausages out of some of it.