Pickled bologna

[buzzy]

what bologna recipe would u use to make pickled hot bologna. I’m thinking trail bologna with a little extra red pepper flakes. Don’t know how big a region millers pickle hot bologna covers but that is what I’m trying to duplicate

 

[Bearcarver]

what bologna recipe would u use to make pickled hot bologna. I’m thinking trail bologna with a little extra red pepper flakes. Don’t know how big a region millers pickle hot bologna covers but that is what I’m trying to duplicate

Here ya go, neighbor!!
I love "Miller's Pickled Hot Bologna", and I'm sure the guy with this recipe does too. He was a PA Coal Cracker:
Recipe in Post #4:
http://smokingmeatforums.com/index.php?threads/smoked-pickled-sausage.131884/#post-896891

Bear

 

[motocrash]

Any of these would be real good pickled.
http://www.johnsonville.com/lines/smoked.html#

 

[buzzy]

Thanks bear but I was looking more for thoughts on the recipe for sausage. I want to make my own .I won’t have to look for pickle recipe next now

 

[Bearcarver]

Thanks bear but I was looking more for thoughts on the recipe for sausage. I want to make my own .I won’t have to look for pickle recipe next now

This is from the same guy I got the "Pickled Hot Bologna" Recipe from:
http://smokingmeatforums.com/index.php?threads/ring-bologna.257336/

Bear

 

[buzzy]

Thanks again bear. That’s what I thought of making. Trail bologna. Didn’t know if somebody all ready had a tried & true recipe for pickled bologna yet so l thought I’d ask

 

[Bearcarver]

Thanks again bear. That’s what I thought of making. Trail bologna. Didn’t know if somebody all ready had a tried & true recipe for pickled bologna yet so l thought I’d ask

Anything from that guy "Nepas" has my Guarantee!!! :)
My Goto on anything "Sausage".

Bear

 

[buzzy]

Smoking up some of curleys sausage kitchen summer sausage today. Got pickle mix cooling down now. Be back in a few days to give it a yeah or nea. Fried up some of the stuffer left overs. Tasted pretty good. Was never much into prepackaged seasoning but might have to rethink that