PA Ring Bologna

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slownlow

Smoking Fanatic
Original poster
Jun 17, 2011
472
12
Hamilton, NC
My first ring bologna run.  I used this recipe:

http://lpoli.50webs.com/index_files/Ring Bologna-Lykens Valley .pdf

Wow is this stuff good.  Sorry for the crappy cell phone pics

ring 1

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ring 2

c4f879cc_IMG_20120313_051725.jpg


Got the amazin going with dust

2a13926c_IMG_20120313_173529.jpg


Blurry money shot:

2bed9e22_IMG_20120314_120702.jpg


3d32b753_IMG_20120314_120853.jpg


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.
 
Last edited:
What kind of casings did you use?

When you did the smoke you should have went right into the 180* water. I wouldnt hot water it after its been cooled.
 
Looks good! Wish I could answer your questions but I'm a newbie at this sausage making stuff. Anyway, I love Ring Bologna and thanks for the link. Did you make any alterations/modifications to the recipe?


No modifications to it except to 1/2 everything since I only had 2 1/2 lbs of meat.   
 
Thanks for the info...it still looks good to me. I grew up in SE Ohio and lived in PA for a few years and Ring, Lebanon and Garlic Bologna are absolute favorites of mine, but the other half hates anything that remotely sounds or looks like Bologna!!!! Now I can give it a shot.
 
I would have stayed with the 1/2 cup binder.
Really good to know.   I also used NFDM instead of the soy powder.  Is there a % per lb of meat or something I can use next time?  or how much is too much binder?
 
Thanks for the info...it still looks good to me. I grew up in SE Ohio and lived in PA for a few years and Ring, Lebanon and Garlic Bologna are absolute favorites of mine, but the other half hates anything that remotely sounds or looks like Bologna!!!! Now I can give it a shot.


There you go.  Go for it!!!  Just make sure you see Nepa's tip about the binder if you make less then what the recipe calls for. 
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Hey Slowandlow! What temp did you smoke at! If your temp is to highit will do that to the casings. Ring bologna looks good! Nice consistancy!
 
You might want to skip the 180 degree bath and use an ice bath instead. I use an ice bath for my keilbasa and the skins always come out tender. The cold water forces the meat to suck it up.
 
You might want to skip the 180 degree bath and use an ice bath instead. I use an ice bath for my keilbasa and the skins always come out tender. The cold water forces the meat to suck it up.


I will give this a try.  Thanks for the tip.
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You might want to skip the 180 degree bath and use an ice bath instead. I use an ice bath for my keilbasa and the skins always come out tender. The cold water forces the meat to suck it up.


Hey thanks for this tip.  It worked.  I put them in an ice bath for about 20 minutes pulled them out and then I was able to peel the skins right off.  Thanks so much!!!
 
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