PA Dutch Ring Bologna

Discussion in 'Sausage' started by nepas, Apr 11, 2011.

  1. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member

    My neighbor wanted to know if i would make him a couple rings before we head to NOLA.

    Sure buddy hows 5 lbs do ya.

    Getting my pre mix ready for 1/2 cup water.

    [​IMG]

    [​IMG]

    Main dry ready for another 1/2 cup.

    [​IMG]

    [​IMG]

    Mixed and ready for the meat. Add the First 1/2 cup of AP, Cure and Salt to the meat. 

    Then the main mix.

    [​IMG]

    Casings before soaking.

    [​IMG]

    Both parts mixed into meat. No stuffem.

    [​IMG]

    All stuffed and hanging to dry the casings for 1.5 hours.

    [​IMG]

    In the smoker. PID set to 130 start time for 1.5 hours bumping to 170 to finish. Getting hickory smoke at 140.

    [​IMG]
     
  2. beer-b-q

    beer-b-q Smoking Guru OTBS Member

    Nice Bologna Nepas,  I love the sausage posts you make, you are an inspiration to all of use here.
     
  3. boykjo

    boykjo SAUSAGE MAKER Staff Member Moderator Group Lead OTBS Member


    X2
     
  4. danmcg

    danmcg Master of the Pit OTBS Member SMF Premier Member

    Lookin good Nepas!
     
  5. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Thanks for the nice comments.

    Got the rings done late last night. Hung some to cool then in the fridge.

    [​IMG]
     
  6. bearcarver

    bearcarver Smoking Guru OTBS Member

    Yup---That's exactly the way I like 'em!-----PA Dutch!   MMMMMMmmmmmmm...........

    Bear
     
  7. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Looks awesome Nepas! 
     
  8. bluebombersfan

    bluebombersfan Master of the Pit OTBS Member

    Wow!  Nice Color!
     
  9. Those look great. You make it look so easy. What is Amesphos? And what's it for? Same question about FFPDM?
     
  10. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member


    AmesPhose keeps the meat moist, Like you would get ring bologna in the store how it has some liquid in the vac bag. 

    FFPDM

    Fat Free Powdered Dry Milk

    Reatains moisture and gives a nice creamy smooth texture. Also add in loss of shrinking and wrinkled casings.

    It is very easy once you toss the books all the science and what the commy USDA/FDA want US to do.
     
  11. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Photo Bucket lost all my 4500 photos [​IMG]

    Here is some ring bologna for you.

    [​IMG]

    [​IMG]
     
  12. bearcarver

    bearcarver Smoking Guru OTBS Member

    Never did like them!

    They also cause your pictures to be non-zoomable!

    Downloading right from my computer to the forum works best for me.

    Ring Bologna looks Great!

    Bear
     
    Last edited: Apr 13, 2011
  13. Powdered Dry Milk I've heard of being used but never that AmesPhos. Thanks for the lesson. The Food Police suck. Can't even get Med-Rare burger in NC cause they're scared someone might get sick. Pussies!!
     

Share This Page