I just joined and this is my first post. We love ring bologna but the store bought stuff is non-palatable so to speak. Found a recipe online and decided to try it. It involved half deer and half pork sausage. Went to the store and had a choice between Jimmy Dean at $6/lb or Shurfine at $1.5/lb so I chose the cheaper stuff. The recipe called for 2 TBSP of tenderquick for each pound which sounded like alot but I did it cause that's what it said to do. Added the mustard seed, onion powder, garlic powder etc. Smoked it for 3 hrs in the Bradley at low temp then switched to what I read here and poached it at 170 until internal temp reached 155. I was suprised how quickly it heated up inside the baloney. Didn't have proper casings so I stuffed it into some 2" stuff I had laying around from a kit some time back. The flavor is actually pretty good but verrry greasy
I ordered some proper balogna collagen rounds and when it arrives I will try Nepas Amish bologna recipe. Maybe cut the pork with some deer or elk. So much deer and elk in the freezer I have to include one or the other in every batch.
In the past I have made alot of Trail Bologna from Lems' Backwoods seasoning and it has been popular with the family.
I quickly deduced that Nepas is the bologna guru and have been dissecting all posts gathering knowledge.
Looking forward to the future!