Ring Balogna cooking?

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SmokyMose

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Aug 13, 2015
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Indianapolis, Indiana
I'm getting ready to try my hand at Balogna (ring), but it's not getting out of the 20s the next few days, so maintaining the stick Burner isn't an option. With a major event coming up at work I just can't afford getting sick. I don't really care if it's smoked and was wondering if it could just be poached or cooked using a Sous Vide machine or even in the oven. Any insights?
I also haven't picked a recipe yet and any suggestions would be great!
Dan
 
Thanks, guys! Sounds like (almost) anything goes as long as it gets cooked. I'm afraid nuking would pop the casing, Case....
Sounds like a job for the new Sous Vide toy [emoji]128512[/emoji]
 
I'm getting ready to try my hand at Balogna (ring), but it's not getting out of the 20s the next few days, so maintaining the stick Burner isn't an option. With a major event coming up at work I just can't afford getting sick. I don't really care if it's smoked and was wondering if it could just be poached or cooked using a Sous Vide machine or even in the oven. Any insights?
I also haven't picked a recipe yet and any suggestions would be great!
Dan
Without any smoke you will be missing a lot of the flavor profile of a good ring bologna IMO. Even a couple hours would be better than no smoke. You can finish them off in a hot water bath. I have a good Midwest style recipe if you are interested. Shoot me a DM if you want to check it out.
 
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