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

  • @chippewa
    Nice. Glad it worked out for you. I know I’ll be doing this method going forward. Sure beats those 10-12 hour smoker times.

    I like the @chippewa name. Pretty common in my area. Neighboring town is Chippewa Falls. Also home to a brewery with some very tasty beverages.

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  • Last night I went through the cleaning procedure and I couldn’t be happier with the ease of the process. Remove grates, scrape the heat shield with a metal spatula and vacuum the ashes and debris underneath. It only took a few minutes and there was an astonishingly small amount of ash. After two weeks of almost daily grilling and going through 20 lbs or more of pellets the total accumulation was around one cup of ash. The pellets burn so efficiently that there is little to no residual.

    read more
  • @Jonathon I have used them many times and I’ve always noticed a distinct cedar character although that depends on the temps you are cooking at. To get the most of it I will soak in water for a bit and cook over pretty high temps…the wood should scorch and smolder a little bit. I’ve had a few catch on fire. lol.

    When it came to cooking on the Pit Boss I wanted as low and slow as I could get away with. Due to the the size of the fish I figured the cedar would shield against any hot spots I might have and slow down the cooking process as much as possible. I doubt there was much if any of the cedar that was picked up by the salmon although I didn’t eat much of the side that was resting on the plank. The pellets I was using were apple.

    read more

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