Ring Bologna help needed plz
Doing the Waltons ring bologna 15# deer, 10# 80/20 pork. what smoking temp is suggested and time?
Austin Team Orange Walton's Employee Adminreplied to High_Flyer on last edited by
Here is our recipe for Ring Bologna! Hope this helps!
Let us know if we can help answer any other questions!
7.5 lb 85/15 Lean Beef
8.75 lb 80/20 Lean Pork
8.75 lb 50/50 Pork Trim
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
Grind pork trim through 3/16in grinder plate, twice
Grind lean beef and pork through 1/8in grinder plate
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 into Collagen Ring Bologna Casings
(If you do not use a cure accelerator like Smoked Meat Stabilizer, then hold in a refrigerator for approximately 12 hours or overnight)
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
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