First Ring bologna

NBBD · 11-19-2012, 06:14 AM

Based off of Len Poli's recipe except No phosphates and a mistake.... No paprika!

IamMadMan · 11-19-2012, 06:22 AM

My mouth is watering.... Looks Great

chicagokp · 11-19-2012, 07:10 AM

Looks great!

Bluebird · 11-19-2012, 07:35 AM

Looks awesome!

NBBD · 11-19-2012, 08:47 AM

Thanks all, This is the second emulsified sausage we have tried making. We did some hot dogs last spring.

After stuffing we let it smoke over hickory for about 4.5 hours slowly raising the temp long the way Max cooker temp was 180

The flavor is nice and mild, Seems like it will be a good base recipe to experiment with... Here is the link: http://lpoli.50webs.com/index_files/Ring%20Bologna.pdf

I ate a little cold with my breakfast and we are having fried bologna sandwiches tonight. (Wife is pregnant so following orders on reheating all meats...So its the only way she will try it right now)

fingerlickin' · 11-19-2012, 12:31 PM

Pass me the dutch platter brother. That looks great!

Yellowhair42 · 11-19-2012, 01:25 PM

What did you use to emulsify the meat?

NBBD · 11-19-2012, 02:35 PM

Working with 5lb batches and using our kitchen aid stand mixer for emulsifiying. We do 1/4 to 1/3 of the batch at a time and keep everything very cold... cold bowls, ice water/crushed ice on hand etc. I have read that alot of people use their food processors but since we have had sucess havent tried it that way.

cowgirl · 11-19-2012, 11:56 PM

Looks great!!

MeetMeatsMeat · 11-20-2012, 01:11 AM

Nice bacon hanger!

NBBD · 11-20-2012, 09:32 AM

Quote:

Originally Posted by MeetMeatsMeat

Nice bacon hanger!

A great multi purpose tool!,

I keep meaning To make a little rack from dowels for blooming sausages after cooking, wife hates when I hang them that way off the cabinet handles...

11-19-2012, 06:14 AM	#1
NBBD Full Fledged Farker Join Date: 05-12-10 Location: Perkasie PA Downloads: 2 Uploads: 0	First Ring bologna Based off of Len Poli's recipe except No phosphates and a mistake.... No paprika! __________________ Hunting and AF Trial Dogs in Pennsylvania http://mackaysetters.com

11-19-2012, 06:22 AM	#2
IamMadMan is Blowin Smoke! Join Date: 07-30-11 Location: Southern New Jersey Downloads: 0 Uploads: 0	My mouth is watering.... Looks Great __________________ Humphrey's DownEast Beast W/BBQ Guru

11-19-2012, 07:10 AM	#3
chicagokp is One Chatty Farker Join Date: 02-17-11 Location: Chicago north 'burbs IL Downloads: 0 Uploads: 0	Looks great! __________________ UDS - Midi Me - Weber Performer - 22.5 Weber OTG - Weber Genesis - GOSM White Lightning Thermopen

11-19-2012, 07:35 AM	#4
Bluebird Full Fledged Farker Join Date: 07-11-12 Location: Floyd Va Downloads: 0 Uploads: 0	Looks awesome! __________________ Weber 18.5"OTS, Weber SS Performer, 18.5" WSM, Chargriller Akorn & Weber Genesis.

11-19-2012, 08:47 AM	#5
NBBD Full Fledged Farker Join Date: 05-12-10 Location: Perkasie PA Downloads: 2 Uploads: 0	Thanks all, This is the second emulsified sausage we have tried making. We did some hot dogs last spring. After stuffing we let it smoke over hickory for about 4.5 hours slowly raising the temp long the way Max cooker temp was 180 The flavor is nice and mild, Seems like it will be a good base recipe to experiment with... Here is the link: http://lpoli.50webs.com/index_files/Ring%20Bologna.pdf I ate a little cold with my breakfast and we are having fried bologna sandwiches tonight. (Wife is pregnant so following orders on reheating all meats...So its the only way she will try it right now) __________________ Hunting and AF Trial Dogs in Pennsylvania http://mackaysetters.com

11-19-2012, 12:31 PM	#6
fingerlickin' Babbling Farker Join Date: 07-08-10 Location: Boyertown, PA Downloads: 0 Uploads: 0	Pass me the dutch platter brother. That looks great! __________________ Jason "I can get a good look at a T-bone by sticking my head up a bull's a$$, but I'd rather take a butcher's word for it". - Tommy Callahan III XL Big Green Egg, 22.5 Weber OTS, WSJ Gold/Mini WSM, 18" & 22" WSM Flyers Orange Thermapen WAEFAY...WWGALD???

11-19-2012, 01:25 PM	#7
Yellowhair42 On the road to being a farker Join Date: 03-24-12 Location: Medina,Ohio Downloads: 0 Uploads: 0	What did you use to emulsify the meat? __________________ UPBS(Ugly Plywood Box Smoker), Costco Vision Komado, Weber Smokey Joe Silver(soon to be a mini WSM)

11-19-2012, 02:35 PM	#8
NBBD Full Fledged Farker Join Date: 05-12-10 Location: Perkasie PA Downloads: 2 Uploads: 0	Working with 5lb batches and using our kitchen aid stand mixer for emulsifiying. We do 1/4 to 1/3 of the batch at a time and keep everything very cold... cold bowls, ice water/crushed ice on hand etc. I have read that alot of people use their food processors but since we have had sucess havent tried it that way. __________________ Hunting and AF Trial Dogs in Pennsylvania http://mackaysetters.com

11-19-2012, 11:56 PM	#9
cowgirl somebody shut me the fark up. Join Date: 07-18-07 Location: Oklahoma Downloads: 0 Uploads: 0	Looks great!! __________________ jeanie sittin' by the campfire with my Brethren friends. Lifetime member of the Society for the Preservation of Authentic Royal Magical Rare Kaskaskian Peppers (Thanks Ash :)) http://cowgirlscountry.blogspot.com/

11-20-2012, 01:11 AM	#10
MeetMeatsMeat Got Wood. Join Date: 07-01-12 Location: Lake Oswego, OR Downloads: 0 Uploads: 0	Nice bacon hanger!