Garlic Ring Bologna

[BGKYSmoker]

Had some meat so made a ring of garlic for the gathering.

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• BGKYSmoker
• Apr 1, 2013

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• BGKYSmoker
• Apr 1, 2013

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• BGKYSmoker
• Apr 1, 2013

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• BGKYSmoker
• Apr 1, 2013

 

[fpnmf]

Oh yeah..save some for me please!!!

  Craig

 

[woodcutter]

That looks good!

 

[nozzleman]

Throw that bad boy on a cracker and drop on some smoked cheese; enjoy!

 

[driedstick]

Dang nab it man that looks good. Have fun at the gathering. They will like it

 

[so ms smoker]

  Looks great! Wish I could be there!

  Mike

 

[sound1]

A bit of a drive but that almost would make it worth the trip. Nice Job!!

 

[boykjo]

Bologna
 

 

[pineywoods]

That looks great

 

[weisswurst]

the only thing better than a ring of garlic bologna made by Nepas is a ring of Garlic bologna made by Nepas on its way to Weisswursts humble cabin in the north woods. No visitors. no family.No one to turn to. Only a jar of german mustard. A loaf of homemade Swedish rye bread  and some smoked cheese from nozzleman.Maybe some very thin sliced white onion. Whatta ya say ?     Good job !!! Weisswurst

 

[reinhard]

That ring looks great!! Reinhard

 

[argyal]

Hello Nepas, I know this thread is very old but could you help me out? I was wondering what do you flavor the garlic bologna with? Garlic powder, fresh garlic, or a garlic oil? I can not find a garlic bologna complete recipe for this information. I understand if you don’t want to share the recipe. But could you help me out with even just the garlic ingredient as to what and how much say per pound or five. Thanks so much in advance. And Ps have been reading a lot of your recipes and from what I can see you are a very trusted sausage maker. This is why I ask you.

 

[BGKYSmoker]

Hello Nepas, I know this thread is very old but could you help me out? I was wondering what do you flavor the garlic bologna with? Garlic powder, fresh garlic, or a garlic oil? I can not find a garlic bologna complete recipe for this information. I understand if you don’t want to share the recipe. But could you help me out with even just the garlic ingredient as to what and how much say per pound or five. Thanks so much in advance. And Ps have been reading a lot of your recipes and from what I can see you are a very trusted sausage maker. This is why I ask you.

If i remember i used some powder and smashed fresh. This was one of my recipes that was in my folder that someone swiped.

 

[argyal]

Ok thank you for the quick reply! I will do powder and some fresh smashed or in the food processor.

 

[nanuk]

gring.JPG

• BGKYSmoker
• Apr 1, 2013

If'n I didn't know better, I'd have to say you just bought that at a butchershop, as it looks perfect!

 

[BGKYSmoker]

If'n I didn't know better, I'd have to say you just bought that at a butchershop, as it looks perfect!

I would say you need to look at more of my posts....Lol

 

[nanuk]

I would say you need to look at more of my posts....Lol

Nope... I'll stick with my comment

That ring looks perfect!

If I was still working in the meat shop, I'd be proud to sell a product like that

 

[SmokinAl]

All I have to say is even though this is an old thread, every piece of sausage that I have ever tasted from Rick was top notch all the way. That is one of the reasons I go to the S.FL. Gathering, cause I know he will bring some good stuff!!
Al

 

[BGKYSmoker]

Whatever.

You got your opinion

I know what i make and how i make it..

Besides im not a meat salesman.

 

[nanuk]

Hahaha.a..... I think you misunderstand me.

I'm saying you make such a nice product, it looks like a commercial product!

I wasn't saying you were trying to pass off a store bought one for your own!

I have a buddy who makes sausage, and his are like that... perfect product like you'd get at a good meat shop!
many people don't believe him till he shows them pics of the process.