PA Dutch Ring Bologna

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BGKYSmoker

Nepas OTBS #242
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Dec 25, 2010
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Rineyville, KY
My neighbor wanted to know if i would make him a couple rings before we head to NOLA.

Sure buddy hows 5 lbs do ya.

Getting my pre mix ready for 1/2 cup water.

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Main dry ready for another 1/2 cup.

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Mixed and ready for the meat. Add the First 1/2 cup of AP, Cure and Salt to the meat. 

Then the main mix.

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Casings before soaking.

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Both parts mixed into meat. No stuffem.

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All stuffed and hanging to dry the casings for 1.5 hours.

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In the smoker. PID set to 130 start time for 1.5 hours bumping to 170 to finish. Getting hickory smoke at 140.

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Nice Bologna Nepas,  I love the sausage posts you make, you are an inspiration to all of use here.
 
Thanks for the nice comments.

Got the rings done late last night. Hung some to cool then in the fridge.

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Those look great. You make it look so easy. What is Amesphos? And what's it for? Same question about FFPDM?


AmesPhose keeps the meat moist, Like you would get ring bologna in the store how it has some liquid in the vac bag. 

FFPDM

Fat Free Powdered Dry Milk

Reatains moisture and gives a nice creamy smooth texture. Also add in loss of shrinking and wrinkled casings.

It is very easy once you toss the books all the science and what the commy USDA/FDA want US to do.
 
Photo Bucket lost all my 4500 photos
hopmad.gif


Here is some ring bologna for you.

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Photo Bucket lost all my 4500 photos
hopmad.gif
Never did like them!

They also cause your pictures to be non-zoomable!

Downloading right from my computer to the forum works best for me.

Ring Bologna looks Great!

Bear
 
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