Trying something new again. This time ring bologna. Many years ago there was some quality ring bologna. Course ground was my favorite texture. When you buy the ring bologna in stores what do you get? A whole page of ingredients that most folks cant understand. So I ordered some from Curley's. I just can't do the seasoning by itself. Never tried it before but I add garlic to a lot of what I make, and I also added mustard seeds and of course to all of my smoked sausage, powdered milk. Here is what I used:
7 pounds of pork trim. [pretty much the same as pork butt]
3 pounds of 80/20 ground beef
1 pack of Curley's Ring Bologna seasoning [enough for 10 pounds]
2 T mustard seeds
3 T minced garlic [from the jar]
2 cups of powderd milk
3 1/2 cups of cold water
2 tsp of cure# 1
Here is the meat I'm using. I got the meat of some of the pork loins and pork butt. Ground beef was on sale. I really like using some beef in my sausage. Something I got from my grandfather who had a meat shop in Germany.
Ran it through the medium plate one time and mixed all the ingredients in there. The cure, seasonings, and garlic went in the water to get mixed and the powdered milk and mustard seeds i just spread over the meat.
Stuffed the mix into hog casings and tied them up the old fashion way.
Put them rings in both smokers. Not enough room for all of them in one of the Masterbuilt 30. Not all the rings were the same size but no complaints. Just the way it works out sometimes. Set the smoker at various times like most folks do. Used a mix of oak and maple. Topped off the temp at 200 deg. until I got a internal of 155. Then I pulled them and cooled them off in ice water.
They turned out very good.
And tasty also. Really turned out great in all aspects of the process. Looks like some of these will be headed for deer camp. Next time i'll order a larger amount cause I'm sure the family will want more. Reinhard