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 Stabilizer1
    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

    1. If you do not use a cure accelerator like Encapsulated Citric Acid or Smoked Meat Stabilizer, then after it has been stuffed into its casing hold in a refrigerator for approximately 12 hours or overnight (Return to text)
    -For Home Processors 2 Qts Will Make Stuffing Easier.
    -Place a small pan of water in the bottom of smokehouse during entire cooking cycle to help increase humidity.
    -If your smoker, smokehouse, dehydrator, 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




Recent Posts

  • @tarp it tastes pretty good, for a newbie to sausage making & blending my own spice blends.

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  • @Jonathon
    Just thinking about the social media thing. I do follow your Facebook page. ( I think my family took a collective gasp when I finally signed into that). I’m still trying to figure out how the pound symbol(#) ended up being a hashtag!? 🤷♂ 🤔

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  • @ihang10 So then I would say that protein extraction is probably what is causing your issue. The fat renders out of the product and gets trapped between the outside of the sausage and the inside of the casing. Then when the product cools the fat congeals and you can’t get it to adhere. Mixing for a few more minutes will probably help resolve your issue. The other thing is when do you add your fat? Sometimes if you just mix in your fat with your lean the lean can coat the fat chunks but never really bind with it, so I would suggest you add it during the second grind.

    read more

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