Birthday Ring Bologna

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BGKYSmoker

Nepas OTBS #242
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Dec 25, 2010
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Rineyville, KY
Today is my PA neighbors birthday and the 1st time in 8 years that i'm not there to have a birthday beer with him  :'(

He likes my ring bologna and this week i will see my daughter again.

SO

I'm making 7 lbs of ring bologna for her to take back north with her for him. They better sell everything and move South  ;D

Going with some AC mix and 7 lbs of 90/10
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1.5 Tbs of a side item.
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I think i got the flash thing down on my new camera now...WOOOHOOO
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All mixed in the meat and will stuff and smoke tomorrow.
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Playing with the cam....Scary huh.

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Love it! Is the other ingredient soy protein (with the Hungarian Paprika). The pics look great, seems you are getting the camera figured out!


The white is the AC mix

Getting the ring casings ready for soaking.
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1 Tbs non iodized salt in the luke warm soak water.
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Going for a 30 min soak.
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 Getting the new camera figured out now.
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Will towel cover and fridge for early AM smoke.
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Got the rings hanging this morning. Going with PID @130 thru 170. AMZNPS filling with peach.

Got a rack below them just in case one wants to get stooopid on me and fall

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Rings are done to now. What a big difference the fan makes. Should have done it years ago.

Heat and smoke off, Just going to let em hang in 6 rack with the fan going.
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Fan spinning.
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Here are the rings ready to go to NC tomorrow and then North.
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Casings peel straight off.
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Smile....Be Happy and not so sausagescientific.
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Ha ha nice smiley face.   So is there a secret to make sure the casings peel right off?     


Naaa not really.

But here is a tip

If your going to use a meat probe or check IT with a thermapen type, Stick in the top ends of the sausage, not the sides. Or just eliminate using a probe at all because it acts like a heat sink and gives false readings because the hot fat stays at the tip of the probe. (probe tip does the reading anyways)

Well thats how i do it anyways

Your results may vary.

Dont try this at home

Ask parents permission

And wait theres more

Just pay xtra processing and handling

Oh I'm sorry we burned your whats it called

Call right now, we have a very limited amount

BOGO

Order now and we will double the offer

Sign and drive

Ask your doctor before taking anything that may kill you

No harm to sausage or probes was done in the typing of this post  
icon_eek.gif


I'm out of xanax
 
Naaa not really.

But here is a tip

If your going to use a meat probe or check IT with a thermapen type, Stick in the top ends of the sausage, not the sides. Or just eliminate using a probe at all because it acts like a heat sink and gives false readings because the hot fat stays at the tip of the probe. (probe tip does the reading anyways)

Well thats how i do it anyways

Your results may vary.

Dont try this at home

Ask parents permission

And wait theres more

Just pay xtra processing and handling

Oh I'm sorry we burned your whats it called

Call right now, we have a very limited amount

BOGO

Order now and we will double the offer

Sign and drive

Ask your doctor before taking anything that may kill you

No harm to sausage or probes was done in the typing of this post  
icon_eek.gif


I'm out of xanax


  
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