Ring Bologna help needed plz

  • Doing the Waltons ring bologna 15# deer, 10# 80/20 pork. what smoking temp is suggested and time?

  • Admin


    Here is our recipe for Ring Bologna! Hope this helps!
    Let us know if we can help answer any other questions!

    Ring Bologna

    Meat Block

    7.5 lb 85/15 Lean Beef
    8.75 lb 80/20 Lean Pork
    8.75 lb 50/50 Pork Trim


    1-bag Ring Bologna Seasoning Unit #4550333550
    1oz Sure Cure (packet included with the seasoning)
    2oz Smoked Meat Stabilizer
    6oz Sure Gel Meat Binder
    1 Quart Ice Cold Water


    Grind pork trim through 3/16in grinder plate, twice
    Grind lean beef and pork through 1/8in grinder plate


    Begin mixing lean meats first. While mixing add Seasoning, Sure Gel Meat Binder (or Soy Protein Blend), Sure Cure, and Ice Cold Water. Mix for 5 minutes.
    Add ground pork trim and mix for an additional 3 minutes, for a total of 8 minutes of mixing time


    Stuff into Collagen Ring Bologna Casings


    (If you do not use a cure accelerator like Smoked Meat Stabilizer, then hold in a refrigerator for approximately 12 hours or overnight)

    Smokehouse Schedule

    120F for 30 minutes
    130F for 30 minutes (start adding smoke now and throughout entire cook cycle)
    140F for 30 minutes
    150F for 30 minutes
    160F for 30 minutes
    170F until internal meat temperature of 160F
    Shower final product or place in a ice water bath for 10-20 minutes to set the casings and cool the product

    Other Notes

    Place a small pan of water in the bottom of smokehouse during entire cooking cycle to help increase humidity
    If your smokehouse cannot reach temperatures as low as 120F, just start as low as possible and slowing increase the temperature over time


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