While talking with Bmudd in chat Sunday morning I mentioned that I haven’t posted any Q-view in a long time due to no good reason, just life I guess, But I told him I post the ring bologna that I was smoking at the time as it was a new recipe for me and some might find it interesting. So here it is. This is a recipe I used from Len Poli’s collection, I copied his recipe to the T, and will use this for a baseline for a stronger garlic ring bologna that I’m looking for. The sausage is called Lykens Valley Pennsylvania Ring Bologna. His site is down at the time of this post, when it’s back up I’ll link it. The recipe was contributed by; Don Fasnacht-Robert M.Lesher Meats Elizabeth, PA It’s a great tasting recipe in my opinion, but I’ll be giving out a few pounds of sample to friends tomorrow for a true taste test. The recipe called for beef rounds which is a first for me, but I really enjoyed working with them. They are thick and tough which makes them easy to really pack the meat in tightly. (these are edible but you want to peel the casing off when you slice it otherwise you’ll be chewing it all day) They are also very easy to get on the horn being almost 2“ in diameter. I didn’t get any pic's of the mixing or stuffing, but here’s a shot of them the next day hanging in the frig waiting for the smoker. This next pic is after I dried them at 120°for an hour then bumped the temp to 140° and added some pecan smoke for maybe an hour, i was looking for a light smoke flavor. I kept bumping the temp up until they were smoking/cooking at 180°. This is after about 5 hours I pulled them when they hit 156° internal (about 6 hours total cook time)and place in 180° water till they floated. ( this is suppose to aid in peeling the casings, which seems to work. Another first for me) Hung out to dry, I have them pack away in the frig since yesterday to let the flavor develop, and when I get done with this , I'll slice some up and taste test it again. thanks for looking. Edited to add credits.