Ring Bologna/Bradley/AMZNPS

Discussion in 'Sausage' started by nepas, Sep 10, 2011.

  1. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    Got 25 lbs of bologna to do this weekend for my neighbor before i pack everything up.

    This is 6 lbs of ring bologna.

    He likes this mix.

    [​IMG]

    [​IMG]

    Mixed now stuff em.

    [​IMG]

    [​IMG]

    Going to dowel them at 130 for 2 hours no smoke. Then my PID is going to take the temps from 130 thru 170 with 3 hours of smoke starting at the PID temp of 140 with my AMZNPS with sassafras pellets.

    Rack at the bottom is there just in case a hog ring or string has a malfunction.

    [​IMG]

    AMZNPS with sassafras on the standby

    [​IMG]

    BBL
     
    crazymoon likes this.
  2. bearcarver

    bearcarver Smoking Guru OTBS Member

    I'm glad I got that reserved seat at this ball park !!!!

    [​IMG]

    Bear
     
  3. tjohnson

    tjohnson Smoking Guru Staff Member Moderator Insider OTBS Member SMF Premier Member

    I'm In Too.....

    [​IMG]

    TJ
     
  4. jc1947

    jc1947 Smoking Fanatic

    Whats in the mix?
     
  5. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    AMZNPS smoking

    [​IMG]

    Ring doing its thing.

    [​IMG]
     
  6. bearcarver

    bearcarver Smoking Guru OTBS Member

    Yup---Looks like a good old PA Dutch Ring Bologna!!

    Nice!!!!

    Bear
     
  7. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member


    Lancaster County Pennsylvania Dutch (Amish) Ring Bologna. For 5 lbs. Adjust everything to your taste and lbs being made.


    1 Cup cold distilled water
    1/2 Cup SPC...Binder. I found that NFDM will work just as good in this recipe
    6 Tbs. Brown sugar, dark or light your choice
    1 1/2 Tbs. Salt or more to taste. Use non iodized if you can.
    8 tsp. Coriander, ground
    4 1/2 tsp. Black pepper

    1 1/2 tsp paprika (opt) but taste and looks better
    1 tsp cure 1
    1 1/2 tsp Garlic powder. 

    Note: Feel free to add whatever you like to this to your taste. Cheese, japs?

    Add all the dry ingredients to the ice water and stir until well dissolved.

    Mix the dissolved spices into the ground meats, stirring well until the meat paste becomes tacky.

    Stuff into 18-inch long collagen ring bologna casings. I soak for 45 mins in room temp salty water. You will need 4. 5 maybe depending on how you stuff.

    Smoke 140 thru 170. You need an IT of 152* I pull at 149 but thats just me.

    Cool and allow to completely bloom at room temperature.

    Store under refrigeration. Vac bags Opt but better for freezing.

    Eat frozen ring within 6 months.

    SPC: Soy Protein Concentrate

    NFDM: Non Fat Dry Milk

    ECA: Encapsulated Citric Acid...Not called for in this recipe
     
  8. slownlow

    slownlow Smoking Fanatic

  9. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Good stuff, Nepas!
     
  10. venture

    venture Smoking Guru OTBS Member

    Looks great!

    Good luck and good smoking.
     
  11. mdboatbum

    mdboatbum Master of the Pit OTBS Member

    We always stop and get ring bologna when we go visit my in-laws in Pittsburgh, or especially when we go to their country place outside Ligonier. Here's my wife late one October evening on the porch at their country club. We, along with my brother and his wife were the only ones there so we fired up the outdoor fireplace/grill and grilled it up. Could have been the hour, or the number of cocktails, but it sure tasted good.

    [​IMG]
     
  12. venture

    venture Smoking Guru OTBS Member

    slownlow, I see the two recipes are nearly identical.  I have used the one from lpoli and we were very happy with it.  Sliced thin makes a great snack with a little cheese!

    I can't wait to see the finished product here if he slices it!  I know it will be better than mine as I am not at his level.

    Good luck and good smoking.
     
  13. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    Ring is done.

    Here is about 2 hour before pulling from smoker. IT 142 smoker at 168

    [​IMG]

    Cooling

    [​IMG]

    Will get the $ pics tomorrow when he cuts one open.

    Yeah Poli has 2 ring recipes. The Lykens is the better one. My ring is all beef.
     
  14. michael ark

    michael ark Master of the Pit

    your the man[​IMG]
     
  15. bearcarver

    bearcarver Smoking Guru OTBS Member

    Yup----Fried or grilled  Smoked Ring Bologna is awesome----I guarantee Nepas does it often!

    Like they say around here---"Get to know what good issssss".

    Bear
     
  16. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    Snuck over and got some $$ pics before he eats it all.

    [​IMG]

    [​IMG]
     
  17. roller

    roller Smoking Guru SMF Premier Member

    Looks like a keeper to me...Have to try that one for sure...Thanks
     
  18. venture

    venture Smoking Guru OTBS Member

    Perfection!

    Good luck and good smoking.
     
  19. slownlow

    slownlow Smoking Fanatic

    Thanks man! 


    Good deal, thanks nepas !
     
  20. bluebombersfan

    bluebombersfan Master of the Pit OTBS Member

    Looks great would love to try your recipe!!!
     

Share This Page