Venison Ring Bologna

BGKYSmoker

Nepas OTBS #242

Staff member

Moderator

OTBS Member

★ Lifetime Premier ★

Group Lead

Dec 25, 2010

15,299

15,149

Rineyville, KY

• Nov 5, 2014

• #1

Got some venison a couple weeks ago. Done a weeks worth of bleed out and now ready for some fat cut in and some mix.

veny00.jpg

• BGKYSmoker
• Nov 5, 2014

Made 5 lbs of ring bologna. Into the fridge overnight.

vrb78.jpg

• BGKYSmoker
• Nov 5, 2014

Hanging in the smoker this morning. No heat or smoke for at least 1.5 hours. Dont put cold meat in a hot smoker.

vrb54.jpg

• BGKYSmoker
• Nov 5, 2014

2.5" Non edible collagen rounds.

 

daveomak

RIP - Gone but not forgotten.

OTBS Member

★ Lifetime Premier ★

Nov 12, 2010

27,117

4,996

Omak,Washington,U.S.A.

• Nov 5, 2014

• #2

nepas said:

Got some venison a couple weeks ago. Done a weeks worth of bleed out and now ready for some fat cut in and some mix.

Made 5 lbs of ring bologna. Into the fridge overnight.

Hanging in the smoker this morning. No heat or smoke for at least 1.5 hours. Dont put cold meat in a hot smoker.


2.5" Non edible collagen rounds.

Click to expand...

That is GREAT advice.... so many folks skip that step.....

 

BGKYSmoker

Nepas OTBS #242

Staff member

Moderator

OTBS Member

★ Lifetime Premier ★

Group Lead

Thread starter

Dec 25, 2010

15,299

15,149

Rineyville, KY

• Nov 5, 2014

• #3

Taking good color now.

vrb66.jpg

• BGKYSmoker
• Nov 5, 2014

vrbamzn.jpg

• BGKYSmoker
• Nov 5, 2014

 

pc farmer

Epic Pitmaster

Staff member

Administrator

OTBS Member

OTBS Admin

★ Lifetime Premier ★

Feb 17, 2013

16,963

7,054

Central Pa

• Nov 5, 2014

• #4

Lookin great

 

reinhard

Master of the Pit

OTBS Member

Feb 6, 2013

1,192

288

Andover Minnesota

• Nov 5, 2014

• #5

Love it!!!! What size casings did you use for those?  I take it that they are fibrous casings or edible collagen?  Thanks Reinhard

 

BGKYSmoker

Nepas OTBS #242

Staff member

Moderator

OTBS Member

★ Lifetime Premier ★

Group Lead

Thread starter

Dec 25, 2010

15,299

15,149

Rineyville, KY

• Nov 5, 2014

• #6

Reinhard said:

 
Love it!!!! What size casings did you use for those?  I take it that they are fibrous casings or edible collagen?  Thanks Reinhard

Click to expand...

2.5" non edible collagen rounds

 

BGKYSmoker

Nepas OTBS #242

Staff member

Moderator

OTBS Member

★ Lifetime Premier ★

Group Lead

Thread starter

Dec 25, 2010

15,299

15,149

Rineyville, KY

• Nov 5, 2014

• #7

Getting color.

vrb909.jpg

• BGKYSmoker
• Nov 5, 2014

 

woodcutter

Master of the Pit

OTBS Member

Jul 2, 2012

3,308

163

Marathon Wisconsin

• Nov 5, 2014

• #8

I can taste those from here. Your Amish ring bologna recipe is a staple at my house but I've been stuffing them in 4" casings for sandwiches. 

 

driedstick

Smoking Guru

OTBS Member

★ Lifetime Premier ★

Nov 3, 2011

6,057

696

N. Central Idaho

• Nov 5, 2014

• #9

Nepas that looks great 

DS

 

BGKYSmoker

Nepas OTBS #242

Staff member

Moderator

OTBS Member

★ Lifetime Premier ★

Group Lead

Thread starter

Dec 25, 2010

15,299

15,149

Rineyville, KY

• Nov 5, 2014

• #10

Inverted the rounds for better heat on the tie ends.

vrb43.jpg

• BGKYSmoker
• Nov 5, 2014

Finally done. Cooling at room temp.

vrb921.jpg

• BGKYSmoker
• Nov 5, 2014

 

reinhard

Master of the Pit

OTBS Member

Feb 6, 2013

1,192

288

Andover Minnesota

• Nov 5, 2014

• #11

Thanks Nepas,  just a great job!!!  Really appreciate your work on the rings.  Reinhard

 

venture

Smoking Guru

OTBS Member

Aug 1, 2008

6,945

75

Central California

• Nov 5, 2014

• #12

Looking good!

Looks like the stuff I ate many years ago as a kid?  Seems that stores don't carry the plain old "ring balogna" these days.  At least not in my area?

My mom worked in the family business.  Some ring bolgona in the cast iron skillet was a quick meal for her to fix after work.

Good luck and good smoking.

 

daveomak

RIP - Gone but not forgotten.

OTBS Member

★ Lifetime Premier ★

Nov 12, 2010

27,117

4,996

Omak,Washington,U.S.A.

• Nov 6, 2014

• #13

Honestly, I think you are getting better with age... and your sausage are also....

 

BGKYSmoker

Nepas OTBS #242

Staff member

Moderator

OTBS Member

★ Lifetime Premier ★

Group Lead

Thread starter

Dec 25, 2010

15,299

15,149

Rineyville, KY

• Nov 6, 2014

• #14

Thanks y'all I had to cut one open to see and taste.

Easy casing peel.

vrb922.jpg

• BGKYSmoker
• Nov 6, 2014

Looks good. The grind on the meat was a med plate.

vrb923.jpg

• BGKYSmoker
• Nov 6, 2014

Taste is right there with just a hint of twang from the acid (un flavored vit c powder)

vrb924.jpg

• BGKYSmoker
• Nov 6, 2014

Time to vac seal.

 

pc farmer

Epic Pitmaster

Staff member

Administrator

OTBS Member

OTBS Admin

★ Lifetime Premier ★

Feb 17, 2013

16,963

7,054

Central Pa

• Nov 6, 2014

• #15

That looks great.

 

boykjo

Renowned Sausage Maker

Staff member

Moderator

OTBS Member

Group Lead

Apr 28, 2010

7,760

1,383

Raleigh,NC

• Nov 6, 2014

• #16

Looks great Rick. I'll have to try it.... I should be getting plenty of deer here soon

 

themule69

Epic Pitmaster

★ Lifetime Premier ★

Oct 7, 2012

12,886

351

live north of fort smith arkansas between alma and

• Nov 6, 2014

• #17

Looks GREAT!

Happy smoken.

David

 

chef willie

Master of the Pit

OTBS Member

Dec 31, 2010

3,201

376

Willamette Valley, Oregon

• Nov 6, 2014

• #18

nicely done, as always......was just talking Amish bologna yesterday with a pal.....another on the 'to-do' list....Willie

 

brooksy

Master of the Pit

Mar 17, 2014

1,195

49

Hawthorne, fl

• Nov 6, 2014

• #19

DaveOmak said:

That is GREAT advice.... so many folks skip that step.....

Click to expand...

Let's clarify this don't put cold meat in a hot smoker quote. I'm guessing you're meaning when making sausage that is a rule? I'm new to the sausage making arena so want to make sure I'm doing it the best way possible. I always put my ribs,butts,chuckies and chicken or whatever else I'm smoking straight from fridge to smoker. Just want to clarify for myself and any other newbie to sausage making and smoking in general

 

driedstick

Smoking Guru

OTBS Member

★ Lifetime Premier ★

Nov 3, 2011

6,057

696

N. Central Idaho

• Nov 6, 2014

• #20

Looks great!! Nice job. 

DS