Ring Bologna help needed plz

High_Flyer

Doing the Waltons ring bologna 15# deer, 10# 80/20 pork. what smoking temp is suggested and time?

Austin

High_Flyer

Here is our recipe for Ring Bologna! Hope this helps!
Let us know if we can help answer any other questions!

Ring Bologna

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-bag Ring Bologna Seasoning Unit #4550333550
1oz Sure Cure (packet included with the seasoning)
2oz Smoked Meat Stabilizer
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

Place a small pan of water in the bottom of smokehouse during entire cooking cycle to help increase humidity
If your smokehouse cannot reach temperatures as low as 120F, just start as low as possible and slowing increase the temperature over time