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
(http://i173.photobucket.com/albums/w73/carnie1/IMG_0570.jpg)
Stuffing using Pikeman95 stuffer
(http://i173.photobucket.com/albums/w73/carnie1/IMG_0571.jpg) (http://i173.photobucket.com/albums/w73/carnie1/IMG_0572.jpg)
Ready for smoke
(http://i173.photobucket.com/albums/w73/carnie1/IMG_0573.jpg)
After 3 hours of Pecan
(http://i173.photobucket.com/albums/w73/carnie1/IMG_0574.jpg)
Almost to IT of 160
(http://i173.photobucket.com/albums/w73/carnie1/252e1106.jpg)
Done, Letting bloom for 2 hours
(http://i173.photobucket.com/albums/w73/carnie1/IMG_0576.jpg)
Casper got the first bite and gave his stamp of approval
(http://i173.photobucket.com/albums/w73/carnie1/7a48e306.jpg) (http://i173.photobucket.com/albums/w73/carnie1/IMG_0577.jpg)
Going to pickle some too
(http://i173.photobucket.com/albums/w73/carnie1/00a243e9.jpg)
Next time I'll make more
Looks good Tony.
I thought I smelled someone rolling smoke in South Florida besides me....
looks fantastic, nice color and texture. ;)
Those look GREAT. Nice job.
They look great Tony!!
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.
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
Now that looks real good.
any way to find out more on the stuffer?
Nice..
Do they cook more evenly in the ring formation? (do you have to rotate them?)
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
They look great!
Nice job Tony!!
Thats some gooood looking bologna, nice job emulsifying and stuffing.
Pecan is my wood of choice when smoking sausage.
Nice job Tony. :)
Oh Yeah
Them rings look good. Nice job
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?
nice job.
Nice Job Carnie!!!!