My uncle stopped over with 10 pounds of ring bologna already mixed up to stuff. I made up some rings with venison and pork, and thought i would share a picture.
Some ring bologna
- Thread starter newguysmoker
- Start date
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gearjammer
Master of the Pit
Looks like fine stuff to me.
How does or should I ask, how did it taste?
Please tell us more about it.
Ed
How does or should I ask, how did it taste?
Please tell us more about it.
Ed
T
Hey Ed. Well my uncle does his bologna more traditional with a finer grind. I personally like it a little more coarse. But basic ingredients were onion, garlic, cajun seasonings in mine (like I said i'm not very traditional), salt pepper, mustard seed, cardamom. I think thats about it besides the cure.
He used collagen casings, I use natural.
Hey Ed. Well my uncle does his bologna more traditional with a finer grind. I personally like it a little more coarse. But basic ingredients were onion, garlic, cajun seasonings in mine (like I said i'm not very traditional), salt pepper, mustard seed, cardamom. I think thats about it besides the cure.
He used collagen casings, I use natural.
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