Ready For 10 Lbs Of Ring

[NePaSmoKer]

My neighbor asked me if i can make him some ring bologna before we head back to GA after Thanksgiving.

Sure glad i left stuff up here.

I do miss my house at times. Glad i kept some of my SS tubs for mixing. Got 10 lbs of ring bologna to do this week.

My large SS mixing tub. I can mix 40 lbs in here but easier to do 10 at a time.

[Saber 4]

You sure got some lucky neighbors up there, and that is a nice looking mixing bowl for sure.

[NePaSmoKer]

Got the meat mixed with the cure and ring mix.







Did another mix of the meat before putting in another bowl.



Put clear wrap right onto meat surface and going in fridge, No time for stuffing smoking today.

[NePaSmoKer]

Casing soaking in lukewarm water.




I cover to keep them fully submerged.



Going to make 5 lbs of garlic ring also.

[KyNola]

Looks good so far!

[Tenpoint5]

Nice start

[NePaSmoKer]

I was having 2 issues whith the ring.

1. Old casings. These have been up here for over 2.5 years.

2. My smoker and controllers didnt like the cold blowing wind. Guess i got used to southern smoking.

Oh well move along.....EH



These are the regular ring.


Hanging so the casing can dry some.



Mix in the garlic for the next batch.



Garlic ring.



Problem 2....Weather. I really hate this northern cold weather.

Smoker was struggling to get to 150......Backup roaster time.




I normally let my sausage smokes sit in the fridge for a couple days but i had to look after the roaster finish. Not my best.

[Sailor]

Awww heck Rick, Don't make a never mind how you got them finished.  What matters is how they eat!  In my book they look like they will eat just plain good.  Hope you were able to get some warm clothes for your extended stay in the North.

[KyNola]

If some of those are not up to your standards I will be happy to take all of the seconds, damaged and blemish models off of your hands!

[ragweed]

Wah, wah, wah!  Like Larry says, I'll take your discards!

[Tenpoint5]

I'm quite sure that Todd and his family. Wont be as picky as you are. Looks good.

[cobra6223]

Rick what's the problem? it looks good, and I know for a fact it is good. Thanks your recipe we make it a lot and no less than 10# at a time. One thing i noticed though is yours looks emulsified and mine looks more ground, do you emulsify it or just use a fine grinder plate? Thanks Tim and keep the pics coming I really enjoy watching the things you do.

[NorthShoreMN]

I would certainly take any leftovers off your hands.
They look great.

[NePaSmoKer]

Wah, wah, wah!  Like Larry says, I'll take your discards!