My first ring bologna run. I used this recipe:
Wow is this stuff good. Sorry for the crappy cell phone pics
Got the amazin going with dust
Blurry money shot:
Got a question for the pros. If you look at the edge of this last shot, you can see how the edge of the ring is shriveled. The casing is hard to peel off / meat sticks to it. I see in the recipe I used it's calling to soak it in 180* water till it floats. Will this work now that the bologna has cooled off?
Also when I look at an thread the NEPA's did it kind of looks like I under stuffed these links. http://www.smokingmeatforums.com/t/118433/birthday-ring-bologna
The taste of this is sooooo good. I'm originally from PA and this is one of the foods I miss from there.
Thanks for looking.