Ring Bologna help needed plz
High_Flyer last edited by
Doing the Waltons ring bologna 15# deer, 10# 80/20 pork. what smoking temp is suggested and time?
Here is our recipe for Ring Bologna! Hope this helps!
Let us know if we can help answer any other questions!
7.5 lb 85/15 Lean Beef
8.75 lb 80/20 Lean Pork
8.75 lb 50/50 Pork Trim
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)
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
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
I’ll be mixing 25 lbs of venison/pork fat at about a 75/25 ratio tomorrow.
I’ll mix 12.5 lbs. at a time in my 20 lb mixer. I have pre-measured the seasonings and cure into one bag for each 12.5 lbs. I also have the carrot fiber binder measured for each 12.5 lbs of meat.
Question 1: Would it work to mix the seasoning, cure, and carrot binder with the ice cold water, then pour into mixer for more even dispersion of ingredients?
Question 2: On the subject of even dispersion of ingredients…how can only 60 seconds or less of mixing get the encapsulated citric acid evenly dispersed?
@kking It wouldn’t necessarily hurt anything, the only real danger you would run into is getting some case hardening. That is where the outside cooks too quickly and will not pass heat into the center. So you get an overcooked outside and an undercooked inside. If you stick to your previous smoke schedule and get good protein extraction when mixing (should be sticky and stretch if you grab a handful) then you should be good!
If you get protein extraction my recommendation is low and slow!
@jonathon will it hurt anything to cook them at a higher temp to get them done quicker or should I stay low and slow?
@jonathon Sounds great. Thank you!
@kking Gotcha! Okay, that changes things a little, if you added sure cure then the only other difference is the grinding and mixing. All of that is contained in the article I posted in my previous one, so if you ground and mixed as I did in that video that . I’m glad people are starting to try adding cure to traditionally fresh products, it’s a great way to experience new flavors!
Since there was nothing bad growing in your meat (since you used sure cure) then I think the most likely thing would be either be some fat rendering out and essentially basting the casing in fat(which would have happened if you did not get enough protein extraction), or it might just have been a less than perfect batch of casings. They are natural casings and even though they are processed there is going to be some variability. You certainly can use natural hog casings to smoke sausage, people do it often, I just prefer collagen because I find it so much easier to work with and I like the snap of it better.
The major downside to collagen is that it will not accept a twist as natural casings will.
@jonathon thanks for the help. However I did add sure cure to it when I mixed it and stuffed it. Is the issue I’m using the wrong casing? Do the natural casing not hold up to that slow cooking process. I guess I called them brats because I used brat seasoning.