Print Page - Ring Bologna

Title: Ring Bologna
Post by: OU812 on March 29, 2011, 07:16:17 PM

I made this the other day.

80% deer 20% beef fat from the last brisket I did.

(http://i726.photobucket.com/albums/ww263/OU812_bucket/sausage/100_1054.jpg)

After 3 hr Pecan, pulled at an IT of 152 then a ice bath till the IT was below 100 and a couple hr to bloom.

(http://i726.photobucket.com/albums/ww263/OU812_bucket/sausage/100_1055.jpg)

All ready to go.

(http://i726.photobucket.com/albums/ww263/OU812_bucket/sausage/100_1057.jpg)

Changed up the seasonings on this one, called German Ring Bologna. ;D

Good stuff.

Edit; wrong picture loaded last. ::)

Title: Re: Ring Bologna
Post by: MidKnightRider on March 29, 2011, 07:17:45 PM

Looks good. I'd try it.

Title: Re: Ring Bologna
Post by: NePaSmoKer on March 30, 2011, 05:28:14 AM

Good stuff Maynard ;D

Title: Re: Ring Bologna
Post by: Tenpoint5 on March 30, 2011, 06:52:06 AM

Quote from: NePaSmoKer on March 30, 2011, 05:28:14 AM
Good stuff Maynard ;D

Yeah what he said!!!

Title: Re: Ring Bologna
Post by: dbondy on March 30, 2011, 03:02:22 PM

looks awesome OU, I need to try some of those casings.

Title: Re: Ring Bologna
Post by: OU812 on March 30, 2011, 03:18:25 PM

Quote from: dbondy on March 30, 2011, 03:02:22 PM
looks awesome OU, I need to try some of those casings.

They are just plain old hog casings. ;D

When you stuff em they form a ring all by themself.

Title: Re: Ring Bologna
Post by: Keymaster on March 30, 2011, 04:48:44 PM

Very nice Bologna OU812, I gotta get busy this weekend and do some stuff ;D

BRADLEY SMOKER | "Taste the Great Outdoors"

Smoking Techniques => Sausage Making => Topic started by: OU812 on March 29, 2011, 07:16:17 PM