How To Make Homemade Ring Bologna - Recipe


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    How to Make Homemade Ring Bologna
    Ring Bologna Recipe

    How To Make Homemade Ring Bologna

    Learn how to make homemade ring bologna with Walton's and Meatgistics. Read the guide and then post your questions or comments below.

    What is Ring Bologna?

    Ring bologna is similar to a normal bologna sausage but it is stuffed into a smaller diameter casings and made into a ring or semicircle. It is typically left as a ring and then sliced to eat on crackers, or cut into chunks to serve as a part of other dishes or casseroles.

    Meat Block

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

    Additives

    1 package 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

    Process

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

    Mix

    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

    Stuff into Collagen Ring Bologna Casings

    Note

    (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 smoker, smokehouse, or oven cannot reach temperatures as low as 120F, just start as low as possible and slowly increase the temperature over time

    ENJOY!

    Shop waltonsinc.com for Ring Bologna Seasoning

    Shop waltonsinc.com for Collagen Ring Bologna Casings

    Shop waltonsinc.com for Sausage Stuffers





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  • No problem! Always good to get a problem worked out!

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  • Nice setup! I’ve collected a fair amount of the same gear for a similar chamber. I can’t wait to get started!

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  • R

    @jonathon thanks bud for the info. How much water and binder would you recommend to use for the batch I stated? Is there any different between the two you suggested? Iam using a Bradley smoker and finding it hard to get up to that temp . I usually smoke for an hour then just heat.

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  • D

    Love making these at the end of the season!0_1550710037607_20181215_103346.jpg
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  • D

    @jonathon done. I am new to these boards and trying to figure it out. Seems like a great place to post and chat!

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  • D

    Finished up my curing chamber about a month ago and got right into making some soppersatta!0_1550709319145_20190130_063003.jpg
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