More ring bologna au natural

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big casino

Master of the Pit
Original poster
Dec 15, 2011
1,007
24
Pennsylvania, North of the "Burgh"
I like making ring bologna with natural casings that way you can eat the casing  if you want to or peel it off

Here are the "rings" hanging on my drying rack waiting for the casing to dry b4 I put them in the smoker

I have 5lb 100% pork garlic bologna, and  about a 70%pork 30%beef blend for the 5lbs of hot with cheese


and here they are going into a preheated smoker @ 140 degrees or so and rollin the smoke

I will leave them at this temperature until I get a nice color to the casings.


now since I have my trusty hard to destroy ET-732 all hooked up and ready to go I am going to go chill out and relax with an Indian Tabac  6 x 60  cameroon legend, while the smoker does her job.

I'll post more later as the project unfolds
 
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looks great  Big C....................................
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Looking good!!

 I am smoking a Series R LGC today...mmmm sausage and cigars.. Great way to spend the day..
 
after the  bologna reached 150 degrees I took them out of the smoker in I placed them into a roaster that I had set up with a water temp of 180 I put the bologna into the water until it hit  an internal temp of 160


when they reached the IT of 160 out of the roaster and into a cold water bath to stop the cooking and it also helps stop your casings from wrinkling


Then after the bologna cools down to around 100  back on the rack to bloom


And then after an hour of blooming its ready to refrigerate except I had to cut some and try it but I always think it is better after a day or so chilling

Hot bologna with cheese


thanks to youinz all for looking

Happy sausage making,

Harry
 
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