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Amish Bologna and Kabanosy Snack Sticks

pc farmer

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I need to try this stuffing thing.
 

disco

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Wow, that looks good. I bet you are popular with your friends and family.

Disco
 

leah elisheva

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I'm just amazed at the detail and effort that goes into all the edible "art" on this great site! So very impressive! Great job! Cheers! - Leah
 

noshrimp

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Nice looking, great color. I can almost smell them, Woodcutter. Great work and thanks for sharing.
 

woodcutter

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Here are the recipes:

Amish Ring Bologna from Nepas

Old Amish Ring Bologna is made with pork.  Today we have non edible & edible collagen rounds.

For 2.5 lbs in a couple different ways.

 2 lbs lean pork

1/2lb  back fat

 OR

 2 lb pork shoulder

1/2 lb beef heart or wild game.

Grind the meats thru med plate 2x

 2 t salt

1/2 t cure #1

1 t ground mustard, packed

1 t white pepper

1/2 t allspice

1/2 t marjoram

2 garlic cloves chopped fine

1/2 cup fine powder milk (opt)

1/2 cup cold water

Kabanosy From Shannon127

Meats

Gr/Kg

pork

1000

salt

17

Cure #1

2.5

pepper

2

Allspice

2

Caraway

1.25

Garlic Powder

1.5

nutmeg

1

cold water

100
 
Last edited:

foamheart

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Here are the recipes:

Amish Ring Bologna from Nepas

Old Amish Ring Bologna is made with pork.  Today we have non edible & edible collagen rounds.

For 2.5 lbs in a couple different ways.

 2 lbs lean pork

1/2lb  back fat

 OR

 2 lb pork shoulder

1/2 lb beef heart or wild game.

Grind the meats thru med plate 2x

 2 t salt

1/2 t cure #1

1 t ground mustard, packed

1 t white pepper

1/2 t allspice

1/2 t marjoram

2 garlic cloves chopped fine

1/2 cup fine powder milk (opt)

1/2 cup cold water

Kabanosy From Shannon127

Meats

Gr/Kg

pork

1000

salt

17

Cure #1

2.5

pepper

2

Allspice

2

Caraway

1.25

Garlic Powder

1.5

nutmeg

1

cold water

100
Looks good!
 
Last edited:

DanMcG

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Both like awesome from here. Nice work Todd!
 

boykjo

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Nice work Todd... The close up looks great................
 

woodcutter

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Here is a picture of the chub and my freezer score. I've now had the Amish Bologna in sheep, hog and 2'1/2" fibrous casings and I like the large chub the best.



I froze some of the Kabanosy before drying and some is drying in a paper bag. I wasn't sure about the best way to store it. The Kabanosy that is drying will be eaten before it ever sees the freezer so I'll probably never know.
 

pc farmer

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I am gonna give the balogna recipe a try very soon. I have a shoulder and some venison in the freezer.
 

woodcutter

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I am gonna give the balogna recipe a try very soon. I have a shoulder and some venison in the freezer.
You're gonna love it. It is a great recipe. I like it for sandwiches and for just frying some bologna in a skillet.
 

foamheart

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I am still planning some garlic bologna. I just can't justify it until I have some type of vac-seal to put it up in. The casing hold either 13 or 8 pounds! Thats a lot of bologna!

We always used to put a chub on the BBQ pit for the cooks and the beer drinking. Cut some splits in it so it could hold the sauce as the meat grew to near explosive quantity! Boy that was good stuff!
 

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