I refer to his formulas a lot , just to compare spices with Poli and Marianski . Always close between the 3 . I'll have to check the book for the ring bologna . I just did an all pork chub based on a Marianski formula , but I added white pepper and ginger . Did a double smoke " thing " ( story behind that ) but it's really good . Love the sting of the ginger on the back end , and the white pepper really adds to it .Buddy said that for German stuff...the recipes are legit. But he also said you gotta watch the salt and cure percentages.