Print Page - Ring Bologna & Chub

Title: Ring Bologna & Chub
Post by: Enid on June 24, 2012, 09:48:50 AM

Had to share my weekend of making bologna. Thanks to everyone on the forum as it has helped greatly.

10lb Pork
(http://i451.photobucket.com/albums/qq237/rosescot/Ring%20Bologna/10lb72PorkTrim.jpg)
5lb GB
(http://i451.photobucket.com/albums/qq237/rosescot/Ring%20Bologna/5lbGroundBeef.jpg)
5lb Venison
(http://i451.photobucket.com/albums/qq237/rosescot/Ring%20Bologna/5lbGroundVenison.jpg)
20lb Mixed
(http://i451.photobucket.com/albums/qq237/rosescot/Ring%20Bologna/SDC10346.jpg)
Stuffing
(http://i451.photobucket.com/albums/qq237/rosescot/Ring%20Bologna/SDC10350.jpg)
Stuffed
(http://i451.photobucket.com/albums/qq237/rosescot/Ring%20Bologna/SDC10349.jpg)
Smoking
(http://i451.photobucket.com/albums/qq237/rosescot/Ring%20Bologna/SDC10355.jpg)
Blooming
(http://i451.photobucket.com/albums/qq237/rosescot/Ring%20Bologna/SDC10358.jpg)
Enjoying
(http://i451.photobucket.com/albums/qq237/rosescot/Ring%20Bologna/SDC10377.jpg)
Had to try chub
(http://i451.photobucket.com/albums/qq237/rosescot/Ring%20Bologna/SDC10378.jpg)

Title: Ring Bologna & Chub
Post by: SamuelG on June 24, 2012, 11:07:44 AM

Wow!!!

Those look amazing, well done.

:) :) :)

Title: Re: Ring Bologna & Chub
Post by: ghost9mm on June 24, 2012, 11:43:50 AM

Like Sam said, wow that looks so good ...nice work...

Title: Re: Ring Bologna & Chub
Post by: Sailor on June 24, 2012, 01:34:13 PM

Hog Dang! That's what I'm talkin about.

Title: Re: Ring Bologna & Chub
Post by: SiFumar on June 24, 2012, 03:01:22 PM

Great job! Looks real tasty!

Title: Re: Ring Bologna & Chub
Post by: pikeman_95 on June 24, 2012, 03:14:02 PM

Enid
They look great. What spice blend did you use and are you happy with the taste?

Title: Re: Ring Bologna & Chub
Post by: Enid on June 24, 2012, 03:32:43 PM

Thanks for the comments. I used Len Poli's recipe (http://lpoli.50webs.com/index_files/Ring%20Bologna.pdf). The only spices I changed was upped the pepper a bit and almost doubled the garlic powder. I did not emulsify, only ran it through twice. I have done this recipe once before and was very pleased.

Also the mixer works great. Thanks Kirby.

Title: Re: Ring Bologna & Chub
Post by: Kevin A on June 24, 2012, 09:03:58 PM

Now THAT'S a load of boloney! :)

Nice job!

Kevin

Title: Re: Ring Bologna & Chub
Post by: muebe on June 24, 2012, 09:06:06 PM

Wow!

Great job!

Title: Ring Bologna & Chub
Post by: mikecorn.1 on June 25, 2012, 05:43:59 AM

Wow! That's looks great.

Sent from my iPhone using Tapatalk

Title: Re: Ring Bologna & Chub
Post by: Kahunas on June 25, 2012, 05:57:22 AM

Nice job dude

Title: Re: Ring Bologna & Chub
Post by: cobra6223 on June 25, 2012, 07:17:42 AM

very nice looking...good job

Title: Re: Ring Bologna & Chub
Post by: Sam3 on June 25, 2012, 08:44:13 AM

Great job on the Bologna!

Title: Re: Ring Bologna & Chub
Post by: sjmcdowall on June 26, 2012, 10:23:53 AM

Looks amazing! I presume they tasted as good as they looked!

Title: Re: Ring Bologna & Chub
Post by: iceman on June 26, 2012, 01:24:36 PM

Nice job !! :)

Title: Re: Ring Bologna & Chub
Post by: IdaSmoker on June 26, 2012, 02:20:35 PM

Enid, what you made looks wonderful. Are those red casings plastic or permeable fibrous and where did you buy them? Did you use any smoke on these and if so, for how long? Thanks!!

Title: Re: Ring Bologna & Chub
Post by: Enid on June 28, 2012, 11:14:38 AM

Sorry for the late reply, I had to go to Iowa then Nebraska for work. I used these (http://www.sausagemaker.com/28015roundcasings.aspx) for the ring bologna and this (http://www.sausagemaker.com/24400redbolognacasings478124mm.aspx) for the chub. I smoked the rings for 90 min. and left the chub in for a total of 2 hours.

Title: Re: Ring Bologna & Chub
Post by: IdaSmoker on June 28, 2012, 11:57:28 AM

Enid, thanks for the clarification. Just for your info, you can get the round collagen's a bit cheaper at LEM: http://www.lemproducts.com/product/3734/Non_Edible ($11.99 per 25)

I've not seen the red casings before and after checking your source I see they are in fact permeable fibrous to allow smoking. Are these red casings in fact 4 7/8" diameter after stuffing? If so, I will definitely order some. Thanks for that and your smoke time. I love ring bologna and most of Len Poli's recipes.

Title: Re: Ring Bologna & Chub
Post by: Enid on June 28, 2012, 08:28:13 PM

I sliced most of my chub up, vacuum sealed in 1lb packages, and they measured 4-5/8".

BRADLEY SMOKER | "Taste the Great Outdoors"

Smoking Techniques => Sausage Making => Topic started by: Enid on June 24, 2012, 09:48:50 AM