Rings-N-Chubs

[NePaSmoKer]

Made some ring bologna and a couple chubs.

Let the pics talk cuz i dont feel like typing.

[viper125]

Looking good! And I love your Ring bologna recipe! 

[smokeNcanuck]

Fine job as always!
I used some of those ring casings for the first time a few weeks ago,
I reall liked them.  They took the smoke really, really good.

[NePaSmoKer]

Was going to break out the proofer smoker but they all fit in my Bradley.

[rigstar]

those look very good,
now some probably dumb questions, but i have to ask as i don't know
is this the recipe you use? i searched and is the only one i can find

One of my recipes for 10 lbs of bologna. You can use venison or beef. If you do 5 lbs just cut the recipe in half.

This recipe is easy and you can do if you dont have a stuffer or smoker.

10 lbs of ground venison (med plate)
OR 10 lbs of 80/20 or 85/15 GB
1 lb ground pork butt                                                                                 
2 1/4 cups canola oil (omit if you use the 80/20 or 85/15 GB and use 2 cups water instead)
2 envelopes onion soup mix
1/4 cup MTQ OR 2 tsp cure #1, No cure #1 if your not going to smoke this.
1 Tbs + 1 tsp garlic powder
1 Tbs + 1 tsp liquid smoke.....yeah i know. This is OPT however you do it.
1 Tbs black pepper
1 Tbs Worcestershire
1 tsp hickory smoke salt
2 tsp onion flakes

Mix all the above into the water/oil and add to meat. Stuff or make the meat into rolls. If making rolls (like fattys) wrap tightly in aluminum foil. Place foiled meat roll into oven at 170* Keep an eye on the IT of roll, you want 160* You can bump heat to 175-180*

Or stuff into casings and smoke in your normal way

now for the questions:
i see this on quite a few posts what does it mean?  "80/20 or 85/15 GB "

what is liquid smoke? and it says optional do i need to use it if i am smoking?

i am not famaliar with hickory smoke salt is there a sub. i can use if i can't find it?

"1/4 cup MTQ OR 2 tsp cure #1, No cure #1 if your not going to smoke this"
   mtq= morton's tender quick i assume?  since i plan on smoking i need to use the cure, correct?

"Or stuff into casings and smoke in your normal way"
what would the normal way be?  times? temp? smoke flavor? how long to add smoke for?

sorry for all the "newbie" questions but i have never done sausage and would like to start
i thought bologna as the kids eat tones of it from the store so i would like to try and give them
some better stuff to eat

thanks for your time

[NePaSmoKer]

those look very good,
now some probably dumb questions, but i have to ask as i don't know
is this the recipe you use? i searched and is the only one i can find

One of my recipes for 10 lbs of bologna. You can use venison or beef. If you do 5 lbs just cut the recipe in half.

This recipe is easy and you can do if you dont have a stuffer or smoker.

10 lbs of ground venison (med plate)
OR 10 lbs of 80/20 or 85/15 GB
1 lb ground pork butt                                                                                 
2 1/4 cups canola oil (omit if you use the 80/20 or 85/15 GB and use 2 cups water instead)
2 envelopes onion soup mix
1/4 cup MTQ OR 2 tsp cure #1, No cure #1 if your not going to smoke this.
1 Tbs + 1 tsp garlic powder
1 Tbs + 1 tsp liquid smoke.....yeah i know. This is OPT however you do it.
1 Tbs black pepper
1 Tbs Worcestershire
1 tsp hickory smoke salt
2 tsp onion flakes

Mix all the above into the water/oil and add to meat. Stuff or make the meat into rolls. If making rolls (like fattys) wrap tightly in aluminum foil. Place foiled meat roll into oven at 170* Keep an eye on the IT of roll, you want 160* You can bump heat to 175-180*

Or stuff into casings and smoke in your normal way

now for the questions:
i see this on quite a few posts what does it mean?  "80/20 or 85/15 GB "

what is liquid smoke? and it says optional do i need to use it if i am smoking?

i am not famaliar with hickory smoke salt is there a sub. i can use if i can't find it?

"1/4 cup MTQ OR 2 tsp cure #1, No cure #1 if your not going to smoke this"
   mtq= morton's tender quick i assume?  since i plan on smoking i need to use the cure, correct?

"Or stuff into casings and smoke in your normal way"
what would the normal way be?  times? temp? smoke flavor? how long to add smoke for?

sorry for all the "newbie" questions but i have never done sausage and would like to start
i thought bologna as the kids eat tones of it from the store so i would like to try and give them
some better stuff to eat

thanks for your time

Nice recipe but its not the one i use.

To answer your questions

80/20 or 85/15 is lean  meat to a ratio of fat, the higher number being lean meat. GB=====Ground Beef

Liquid smoke is just that, the condensation trapped from burning hardwoods, found in bottles in most store.

If you find hickory smoked salt then you wont need to add liquid smoke or even smoke.

[micman]

rigstar, I have been doing sausages for only a little while so I will give you what I know, but the heavy hitters will join in and they can correct me if I am wrong and add to what I don't know.
So for your first question 80/20 is the percentage of the meat mix, so say 80 % beef and 20 percent pork with some fat. So simpler terms 8lbs beef and 2lbs pork to make up your 10lb recipe.
-What I know about liquid smoke is little, but I know guys that use it in there jerky mix if the are just put it into a dehydrator to get the smoke flavor. I don't believe you need it in a recipe if you are going to smoke your sausage in a smoker.
-Don't know what hickory smoke salt is so can't help you there.
-if you are planning on smoking your sausage you need to use cure.
-For smoking i preheat my smoker to 120 and then put in the sausage, let dry in there for at least an hour or when the skin is tacky to touch,(will take smoke better that way) add smoke and go to 130 for the smoking period.( that will depend on your taste) try 1 1/2 to 2 hours at first, then after that you can gauge your desired taste. When your smoke is done raise temp to 160 and when your inside temp of sausage hits 152 it is ready.

There is also a poaching method I tried the other day it worked quite well also.

Hope this helps and hope I got it all right, but if not there is alot of smart guys on here to help you out.

Mick

[micman]

aaaah poop well I was typing Nepas beat me to it, that took me a long time to type to. :-\

[rigstar]

thanks for the answers guys,
sorry NepaSmoker,
didn't mean to hi-jack your thread i just thought this was the recipe used and wanted to ask
its creator some questions
the reason i thought it was your recipe was
when i found it you were the first poster
forum.bradleysmoker.com/index.php?topic=20713.msg253012#msg253012

so 80/20 or 80/15 gb is beef/fat ratio in gb, that is clear now
and when it just states 80/15 or 80/20 that would be for beef to pork ratio, correct?

what kind of smoke flavor would you recommend for bologna? if any

[NePaSmoKer]

Was out of internet service since yesterday.

Here are the rings and chubs.

[Keymaster]

Lookin good Rick, I have five days off now, Im gonna be make somethin ;)

[micman]

wow those are amazing, did your casing come in the curved shape.

Mick

[devo]

Looking good as always

[Mr Walleye]

Geeezzz Rick!

I'm stuck at work and haven't ate yet today!  :P  :'(

Looks fantastic as usual!   8)

Mike

[SiFumar]

Great rings of beauty!