Smoked Ring Bologna

[reinhard1]

I remember when I first worked in a butcher shop, as I walked in to work every day, you could smell the goodness that was made there.  One of those things was ring bologna.  Don't see that anymore, and now it's more known a smoked sausage.  Well I went and got some ring bologna seasonings from Curley's among other seasonings that I ordered.  Just a pack for 10 pounds to try it out.  I had 7 pounds of pork butt trim on hand so I bought a 3 pound tube of 80/20 ground beef to complete the 10 pounds.  I always tweek my sausage, so I added some mustard seeds and of course garlic.  You can see the whole deal on my blog www.sausageheavenoutdoors.com in the Homemade sausage page.  I have to say that I will make this again and in a larger batch.  It reminded me of the good old days.  That is the great thing about making your own sausage.  None of those high fat content sausages with ingredients a paragraph long.  Every time lately that I try something new I seem to say that this is my new favorite sausage LOL.  The chili dogs are pretty good also, and of course I'll be making polish soon and that has always been my favorite for years.  This ring bologna is right up there with all of them.   I'll be bringing this up to deer camp to have with fried potatoes.  But then again this batch may not last that long so I will have to make the 25 pound batch.  I always bring up stuff for the guy's up north anyway so I have to get busy.  Here are some pics from a couple of days ago.  good luck.

 

Here is the meat ground with everything in it and all mixed up.  I put it in the fridge overnight so the ingredients and the cure can meld in.

 

You have to leave a inch or a little more out before making your ring.

 

Then after you stuff about 18 inches or so [enough for an average ring] you leave the same amount of casings on the other end so you have enough to tie into a ring.

 

Here are all the rings I tied up plus a couple of links toward the end.

In the smoker they go.

 

They turned out great with nice color.

 

Had to try a ring out.   These are awesome!!!!!

 

 

Edited August 28, 2015 by reinhard1

[bobberineyes]

Another job well done Reinhard,  they look super juicy. I definitely have to get the equipment to make my own.

[KEN W]

That looks really good.I remember it also from growing up in the 50's and 60's.Haven't had ring bologna in many years.1 question.....do you emulsify it like hotdogs.That's how I remember it.I'll have to order that seasoning.I was watching Heartland Table on the  Food Network.The host is from Park Rapids and her family owns a butcher shop in Pierz. Maybe you know them.They were making ring bologna this last episode.

Edited August 28, 2015 by KEN W

[reinhard1]

Ken, no I don't emulsify any of my sausage.  Just don't like the fine grind like that.  I just grind the meat one time through a medium plate.  I used to grind once through the course plate, mix everything, and then through the medium plate once more.  I have found that just that one grind and then mix and stuff is the way to go for me.  When I make polish, there are times I grind the meat twice through the course plate, giving me a course texture I like as well.  We used to make course ground ring bologna years ago as well.  Loved that stuff.  good luck.

[RebelSS]

I love that stuff! Looks great! Only ring bologna I can find anymore is the Schweigert stuff I've been buying for years, and that isn't the greatest stuff.

Yours looks great, though! I could put some of that away!  

Edited August 29, 2015 by RebelSS

[Boar]

awsome, might have to try, but a question, wouldnt you want to stuff the cassing first before sitting over night sothe meat dont tear the cassing as it firms up, that looks like pretty delicate cassing.

[reinhard1]

Boar, You can do that of course.  Some folks stuff and then let it set overnight.  However if you use the right amount of water in your mix you should have no problem stuffing the next day.  I've done it this way for may years and I have never had a problem stuffing.  It's all personal preference.  The main thing is to keep the mix overnight so the cure and ingredients can meld in.  Most people that have problems with busting their casings when stuffing, are stuffing them too tight, not letting the casings soak enough to make them more soft, or not having the correct amount of water or beer in the mix.  good luck.

[Boar]

ok, thanks reiny!!

[delcecchi]

reiny??

[LindellProStaf]

That does look great.  My grandma used to get ring bologna from the locker in Lake Benton back when I was a youngster.  It was awesome.  I will never forget it.  It was peppery and was a course grind.  I will check out your page and make some.  Thanks again Reinhart...

[ThunderLund78]

I like ribs, pulled pork, etc as much as the next guy, but it's stuff like this that made me get into smoking.  Looks fantastic Reinhard!  Can't wait to make some of my own!  If one were to use venison, would it be venison and beef trim, or pork trim? (or both?)  What ratio works well?

[reinhard1]

Great question!  For smoked ring bologna I would use 6 pounds of venison and 4 pounds of pork butt for ten pounds.  But for things like summer sausage I would go 7 pounds of venison and 3 pounds of pork butt.  I don't use pork fat or beef fat.  With that less of amount would be needed of course but pork but on it's own runs on average of 30 to 36 % fat in the meat itself without the fat cap.  I want to eat more meat and less fat so to speak so pork butt is my go to to mix with beef or venison.  The ratio varies to what you are making as far as type of sausage.  Most of the folks that process deer use pork fat or beef fat and I can understand the profit angle, but once you learn to make your own you will make much better quality sausage.  I'm getting excited like always for deer season and hopefully this year we get some.  Last year with bucks only, no luck.  That's fine and I understand why, and I'm glad they did that where I hunt up north.  This year we are lottery as well so things are looking up.  good luck.