Anyone have a MidWest style ring Balonga recipe?

[indaswamp]

Thanks guys! Much appreciated!

 

[SmokinEdge]

Sorry I missed this Inda. I don’t live in the mid west, but I’m guessing their bologna is Oscar Mayor style or just American style bologna. This is my base recipe. The thing that really makes this Pop or Shine is the ground mace, don’t use nutmeg. Even mixing this, the smell just screams bologna. It’s delicious.

Per 1Kg (pork or pork veal mix)
Salt) 1.5%
Cure #1) 0.25%
Sugar) 2.0g
Smoked Paprika) 5.0g
White pepper) 4.0g
Coriander) 1.0g
Ground mace) 1.5g
Gran garlic) 5.0g
Onion powder) 3.0g
Celery powder) 1.0g
STPP) 4.0g
Water at 1/4c tepid, dissolve STPP in water then add ice to cool down.
Grind through 1/8” plate twice, or once and emulsify. Stuff into 40mm beef middles.
I also add 1.0g of sodium erythorbate. Can leave this out, but it’s a cure accelerator and anti oxidant that helps hold color and prevents fat rancidity.

 

[indaswamp]

Thanks for posting SmokingEdge...

 

[Fueling Around]

I forgot to add this important detail.
Ring bologna was always 100% beef when I was growing up.
We don't eat it these days. Last I looked at a label the cheaper brands are a beef/pork mix.

...
I think I would ask your buddy what the visual appearance is . Coarse like summer sausage or emulsified .
You'll get the texture and taste right . I have no doubt about that .

Ding Ding Ding

 

[indaswamp]

Thanks Fueling Around...
I had seen that ring balogna was an all beef sausage. The batch I make will be goose and pork.

 

[chewmeister]

This is my go-to recipe for a WI style ring bologna. Ate a lot of that stuff living there.
For 5lbs. bologna:
3lbs. 80/20 beef
2lbs. 70/30 pork
1c. soy protein
2tsp. dextrose
1tsp. cure #1
1Tbs. Kosher or sea salt
2tsp. ground black pepper
1tsp. paprika
1tsp. ground nutmeg
1tsp. garlic powder
1/2tsp. ground allspice
1/2tsp. coriander
1cup ice water

Mix ground meat and seasoning well. You want a fine grind on the meat. After mixing I run it through a food processor to emulsify the mix. You don't have to do this step, but it makes for a better texture. Stuff into ring bologna casings and then smoke for 4 hours. Start out at 130 without smoke for an hour then add smoke and gradually raise the temp to 175 until you reach an internal temp of 155. I use a combination of hickory and cherry for the smoke. Hope this helps. Happy smoking.

 

[Brokenhandle]

Looking forward to what you come up with!

Ryan

 

[indaswamp]

Ran across this recently...

the meat is ground to a fine powder and seasoned with salt, pepper, garlic, oregano, onion powder, paprika, cayenne pepper and black pepper.

According to this site, https://www.rusticaly.com/how-to-make-trail-bologna/

the meat is cured then cold smoked and ultra low temp. and then seasoned and ground, stuffed into casing.

 

[indaswamp]

I am circling back to this project. I have a lot of goose meat and wild hog to process and plan on making some trail bologna with some of it.

 

[indaswamp]

Found this too...
https://oldfatguy.ca/ofg-trail-bologna/

 

[SmokinEdge]

Watching

 

[chopsaw]

This is my go-to recipe for a WI style ring bologna.

I am circling back to this project.

I like the formula by chewmeister . Makes me think Midwest bologna . I would personally watch the allspice .
Disco's formula has a bit much going on in my opinion .

 

[zwiller]

I like the formula by chewmeister . Makes me think Midwest bologna . I would personally watch the allspice .
Disco's formula has a bit much going on in my opinion .

Agree with you Rich chopsaw . Remember this stuff is Amish. Pretty simple and sorta plain. The smoke is upfront, beef richness, and gentle spice profile leaning toward bologna but milder than say Oscar Mayer. I think Keith indaswamp would be OK to use a mix of really dark meat like geese and pork but all the Amish stuff is usually all beef or near it.

 

[jimmyinsd]

I have spent my whole life eating ring bologna, one thing I can tell you is that there is no such thing as "Mid western" ring bologna, just as there is not such thing as mid western summer sausage or bratwurst, each area thinks that their regional butcher makes a sausage that represents their region.... the grind, the moisture, the smoke, and the levels of individual spices all change and of course everyone thinks that what they grew up on represent their state/region. I've had varying sausages all claiming to be representing the same thing, come from the same town and not even come close to being the same sausage.

hell I've spent years trying to figure out what the white breakfast sausage was my grandpa used to get from a locker in Shakopee, MN in the late 70s, that to this day was the best thing I have ever eaten.

best of luck, but you likely need them to really give you more than I ate this growing up in podunk iowa.

 

[Brokenhandle]

I have spent my whole life eating ring bologna, one thing I can tell you is that there is no such thing as "Mid western" ring bologna, just as there is not such thing as mid western summer sausage or bratwurst, each area thinks that their regional butcher makes a sausage that represents their region.... the grind, the moisture, the smoke, and the levels of individual spices all change and of course everyone thinks that what they grew up on represent their state/region. I've had varying sausages all claiming to be representing the same thing, come from the same town and not even come close to being the same sausage.

hell I've spent years trying to figure out what the white breakfast sausage was my grandpa used to get from a locker in Shakopee, MN in the late 70s, that to this day was the best thing I have ever eaten.

best of luck, but you likely need them to really give you more than I ate this growing up in podunk iowa.

The thread starter was asking for a Midwest "style" of ring bologna...whom his friend from Kansas I believe he said, asked him to make.
So two questions...since you have spent years eating ring bologna...do you have a recipe to maybe help him out?
Secondly...are you sure that recipe wasn't imported to that locker from podunk Iowa? We like this site to be helpful and family friendly! Not to mention...I'm from podunk Iowa and am proud of it.

Ryan

 

[Tinner340]

Here's one I found, it's called Lykens Vally Pennsylvania Ring Bologna. I'm not sure if Pennsylvania is close enough to Wisconsin or not. lol

ring balogna

hello everyone doing five pounds of ring bolgna today and doing 15 pounds of peperoni for my up comming turkey hunt in oregon i am using len poli's recipe for the ring bologna and ps seasoning tex mex seasoning for the peproni the peperoni is hot hot hot but good you all take care...

www.smokingmeatforums.com

 

[bill ace 350]

I have spent my whole life eating ring bologna, one thing I can tell you is that there is no such thing as "Mid western" ring bologna, just as there is not such thing as mid western summer sausage or bratwurst, each area thinks that their regional butcher makes a sausage that represents their region.... the grind, the moisture, the smoke, and the levels of individual spices all change and of course everyone thinks that what they grew up on represent their state/region. I've had varying sausages all claiming to be representing the same thing, come from the same town and not even come close to being the same sausage.

hell I've spent years trying to figure out what the white breakfast sausage was my grandpa used to get from a locker in Shakopee, MN in the late 70s, that to this day was the best thing I have ever eaten.

best of luck, but you likely need them to really give you more than I ate this growing up in podunk iowa.

I think know what you mean. In Germany, even villages a few miles from each other have "bratwurst", each a little different.

So if I asked for a "Bavarian style" bratwurst, I would have thousands of different styles/tastes/ingredients/recipes.

 

[bill ace 350]

We have a local/regional style of ring baloney here in northern NY named "Croghan Balogna".

May recipes for it, all similar, but yet unique.

I would try for more details rather than just "style".

Just my opinion.

 

[jimmyinsd]

The thread starter was asking for a Midwest "style" of ring bologna...whom his friend from Kansas I believe he said, asked him to make.
So two questions...since you have spent years eating ring bologna...do you have a recipe to maybe help him out?
Secondly...are you sure that recipe wasn't imported to that locker from podunk Iowa? We like this site to be helpful and family friendly! Not to mention...I'm from podunk Iowa and am proud of it.

Ryan

not sure what didnt meet the family friendly requirement, or even helpful. I have been here long enough to know that some people ask for a item that needs more information, I was simply stating why "midwest style" wasnt enough to go on. and no, I dont have a recipe to share as I have made several and am not happy with the results that I have come up with so far, but if you think that the recipe he is looking for may have come from Podunk Iowa, run down to Rod the butcher and ask for his recipe to share?

as far as getting chaffed over the podunk iowa comment, relax , most all of us from the midwest hail from podunk, the only difference from your podunk and mine is the high school mascot, and the state flag flying over the court house. there is no shame in being from a small midwestern town so why would anybody no be proud? honestly I think being from a small rural area has way more advantages than growing up in a metro plex, but thats just me.

 

[indaswamp]

Look guys...
I asked for a midwestern style simply because I did not know what to call it. I had never heard of trail bologna before this discussion and that seems to be what my friend was referring to. Thanks for the information/clarifications though as it is appreciated.