Ring Bologna

OU812 · March 29, 2011, 07:16:17 PM

I made this the other day.

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

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.

All ready to go.

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

Good stuff.

Edit; wrong picture loaded last. ::)

MidKnightRider · March 29, 2011, 07:17:45 PM

Looks good. I'd try it.

NePaSmoKer · March 30, 2011, 05:28:14 AM

Good stuff Maynard ;D

Tenpoint5 · 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!!!

dbondy · March 30, 2011, 03:02:22 PM

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

OU812 · 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.

Keymaster · March 30, 2011, 04:48:44 PM

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