Ive had folks ask for my ring bologna recipe and the ones that have tried it says its gooood
So now that I know others like it I thought I would share
My Kinda Ring Bologna
I use 32mm hog casings
4 lb. lean beef or venison
1 lb. pork butt
1 cup distilled ice water
1 cup non fat dry milk, fluff and spoon in measuring cup then swipe with a butter knife
1/4 cup + 2 Tbl packed brown sugar
2 Tbl + 2 tsp ground coriander
1 Tbl + 1 1/2 tsp pickling salt
1 Tbl + 2 tsp coarse ground black pepper
1 Tbl granulated garlic
1 & 1/2 tsp ground celery, the dehydrated kind
1 tsp cure #1
Slice meat in strips that will fit down the throat of your grinder and partially freeze.
Mix all dry ingredients in ice water till dissolved, place in fridge.
Rinse and soak casings in warm water with a splash in vinegar, set aside.
Grind partially frozen meat through 6mm plate.
Mix in seasonings till sticky, load the stuffer.
Cut hog casings 22" long, slide casing on 3/4" stuffer horn, tie a not 2" from the end.
Stuff till 2" from the other end, twist and tie casing then tie the loose ends together and hang on smoke sticks.
Hang at room temp till casings are dry
Warm up the smoker to 160 F, you will lose allot of heat while loading, this way everything in the smoker has more carry over heat.
Put sausage in smoker, turn smoker temp down to 110 F, vent wide open
One hr later start smoke and raise temp to 120 F, I did 3 hr Pecan on these
One hr later raise the temp to 130 F
One hr later raise temp to 140 F
After the smoke is done dump and refill water pan with HOT water and raise the temp to 150 F
One hr later raise the temp to 160 F
One hr later raise temp to 170 F and keep it there till the IT of the sausage hits 152 F
Remove and cool in ice water bath till IT is brought down to 100 F
Hang at room temp to drip dry and bloom.
Enjoy!
Awesome, Thanks Curt !! Its now in the library :)
Going to give e this a try
Thanks for sharing the recipe. I can't wait to try it.
Awesome Curt! Thanks for posting!!
This is different from what I made. Looking forward to trying this!
Curt shared this with me prior to Christmas and it was really good. Thanks for the recipe!
Quote from: Sailor on January 08, 2013, 08:19:46 AM
Curt shared this with me prior to Christmas and it was really good. Thanks for the recipe!
Glad ya liked it Jim
Thanks for the recipe! I've not seen celery powder...is it ground celery seeds?...or dehydrated celery ground into powder? Thanks!
Quote from: SiFumar on January 11, 2013, 12:12:01 PM
Thanks for the recipe! I've not seen celery powder...is it ground celery seeds?...or dehydrated celery ground into powder? Thanks!
I use dehydrated celery ground into powder, I think it has flavor, more like celery
For me the ground seeds can give a bitter taste
Thanks...good to know.