1st Ring Bologna

carnie1 · February 28, 2011, 05:51:53 AM

Here is my first attempt at ring bologna because all my friends here in south Florida have no idea what it is
Thanks to NePa for helping me along on this
Meat prepared using recipe from the Rytek Kutas book

Stuffing using Pikeman95 stuffer

Ready for smoke

After 3 hours of Pecan

Almost to IT of 160

Done, Letting bloom for 2 hours

Casper got the first bite and gave his stamp of approval

Going to pickle some too

Next time I'll make more

FLBentRider · February 28, 2011, 06:18:09 AM

Looks good Tony.

I thought I smelled someone rolling smoke in South Florida besides me....

dbondy · February 28, 2011, 06:23:58 AM

looks fantastic, nice color and texture. ;)

KyNola · February 28, 2011, 06:26:18 AM

Those look GREAT. Nice job.

Tenpoint5 · February 28, 2011, 06:28:35 AM

They look great Tony!!

pikeman_95 · February 28, 2011, 06:30:37 AM

Nice job Tony they look good and tight. I like the texture of your sausage. How did you emulsify the meat like that. I got some of those large hog casings from Larry and they have such a turn on them you have to make ring something. you have no choice. How long did you smoke them? They have very nice color.

carnie1 · February 28, 2011, 06:36:18 AM

Quote from: pikeman_95 on February 28, 2011, 06:30:37 AM
Nice job Tony they look good and tight. I like the texture of your sausage. How did you emulsify the meat like that. I got some of those large hog casings from Larry and they have such a turn on them you have to make ring something. you have no choice. How long did you smoke them? They have very nice color.

I emulsified by putting in the food processor a handful at a time (if you put too much in the internal trip on the food processor will show you its working :D)
I gave it 3 hours of Pecan smoke

MidKnightRider · February 28, 2011, 06:40:56 AM

Now that looks real good.
any way to find out more on the stuffer?

squirtthecat · February 28, 2011, 06:42:43 AM

Nice..

Do they cook more evenly in the ring formation? (do you have to rotate them?)

Tenpoint5 · February 28, 2011, 06:43:49 AM

Quote from: MidKnightRider on February 28, 2011, 06:40:56 AM
Now that looks real good.
any way to find out more on the stuffer?

Send Kirby AKA: pikeman_95 a PM and he can give you all the particulars

SouthernSmoked · February 28, 2011, 08:31:20 AM

They look great!

Nice job Tony!!

OU812 · February 28, 2011, 08:59:05 AM

Thats some gooood looking bologna, nice job emulsifying and stuffing.

Pecan is my wood of choice when smoking sausage.

pensrock · February 28, 2011, 09:14:57 AM

Nice job Tony. :)

NePaSmoKer · February 28, 2011, 10:28:25 AM

Oh Yeah

Them rings look good. Nice job

carnie1 · February 28, 2011, 10:41:13 AM

Quote from: squirtthecat on February 28, 2011, 06:42:43 AM

Nice..

Do they cook more evenly in the ring formation? (do you have to rotate them?)

Beats me, I did not rotate them, Rick?????? any input on this?

1st Ring Bologna

squirtthecat

NePaSmoKer