Hey black dog.
Not sure exactly what you mean by "ring bologna" but I'm going to look it up. For the pics if you go to photobucket.com and host your pic. Make sure to choose the 800x600 resolution, host the pic and then copy the 4th option down, the "IMG CODE" selection and paste it in your post.
Ok, I see what it is now.
The Wiki doesn't give a great description on it...
is an ambiguous term with regional dependencies. One form is produced in two inch (5 cm) diameter sausages that are normally about a foot long (30 cm). These can often be found pickled
in a combination of vinegar
. The Pennsylvania Dutch product (popular brands are Berks, Hatfield, and Kunzler) is not at all like plain, beige bologna; it is variegated with variety meats (mainly heart) and small amounts of fat and contains more spices. Kunzler produces both kinds and distinguishes between city
(its Juniata brand) and old-fashioned
But they sure look good...
From Googling and such I figure they are already smoked in the package?
If so then I would definitely go light on the smoke at least for the first time.