How To Make Ring Bologna - Recipe
How To Make Ring Bologna
Learn how to make homemade ring bologna with Walton's and Meatgistics. Read the guide and then post your questions or comments below.
7.5 lb 85/15 Lean Beef
8.75 lb 80/20 Lean Pork
8.75 lb 50/50 Pork Trim
8.75 lb of 85/15 Beef
16.5 lb of Pork Butt
1 package Ring Bologna Seasoning Unit #4550333550
1oz Sure Cure (packet included with the seasoning)
2oz Smoked Meat Stabilizer, Sodium Erythorbate, or Encapsulated Citric Acid 1
6oz Sure Gel Meat Binder
Between 1/4 and 1 full Quart Ice Cold Water
Grind pork trim (or just the fat) through 3/16in grinder plate, twice
Grind lean beef and pork through 3/8th and then a 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. If you are adding Encapsulated Citric Acid make sure you add it during the last 60 seconds of mixing. Adding it too early will rupture the encapsulation and can denature your proteins, making it impossible for them to bind together.
Stuff into Collagen Ring Bologna Casings. These casings need to be soaked for 15 minutes in water that has a 15% salt content and the water needs to be 15° C (59° F) for them to soften up to be able to form around the sausage.
If you do not use a cure accelerator like Smoked Meat Stabilizer, then hold in a refrigerator for approximately 12 hours or overnight after stuffing. If you hold it in a cooler or refrigerator then make sure you increase the time for the 1st section below by between 15-30 minutes.
To add humidity, the easiest thing to do for a home processor is to get an oversized water pan and put some large automotive sponges standing in the water, this will increase the surface area and allow for more evaporation. See HERE for more information on this
120F for 30 minutes (45-60 minutes if you held the product overnight)
130F for 30 minutes (add smoke & humidity now and throughout the rest of the cook cycle)
140F for 30 minutes
150F for 30 minutes
160F for 30 minutes
170F until internal meat temperature of 160F
Shower the final product or place it in an ice water bath for 10-20 minutes to stop the cooking process and to make the casing peel cleanly from the sausage.
1. If you do not use a cure accelerator like Encapsulated Citric Acid or Smoked Meat Stabilizer, then after it has been stuffed into its casing hold in a refrigerator for approximately 12 hours or overnight (Return to text)
-For Home Processors 2 Qts Will Make Stuffing Easier.
-Place a small pan of water in the bottom of the smokehouse during entire cooking cycle to help increase humidity.
-If your smoker, smokehouse, dehydrator, or oven cannot reach temperatures as low as 120F, just start as low as possible and slowly increase the temperature over time
What is Ring Bologna?
Ring bologna is similar to a normal bologna sausage but it is stuffed into a smaller diameter casings and made into a ring or semicircle. It is typically left as a ring and then sliced to eat on crackers, or cut into chunks to serve as a part of other dishes or casseroles.
rjsenk Yes, those are inedible collagen casings. They need to be soaked in 15% salt solution that is 15 ° C for 15 minutes before they can be used. I talked to Austin and he is almost positive that the casing was removed from this after it had sat in a cooler overnight.
rjsenk I just made some Kielbasa here from the same seasoning, used venison and it came out amazing! If you want a tip I added pork fat that I froze, then only ground once through a 3/8" plate and then only added during the last 60 seconds of mixing. This made it where the fat was in big clumps, so once you bit into a piece of it the fat started melting right away. It’s not something I would recommend on a brat or snack sticks but I think I like it on larger diameter sausages.
Really simple smoke schedule was:
120° for 30 with no smoke or humidity and dampers wide open
140° for 1 hour with smoke and humidity
185° until the internal temp was 160°
rjsenk I used the Ring Bologna casings and that is what I would recommend you use. Just remember the rule of 15s with non-edible collagen casings. That is that they need to be soaked in water that has a 15% salt cnotent, for 15 minutes and the water needs to be 15°C (59° F). As long as you do that you should have no problem.
There are several manufactures that make Bologna seasonings and I have tried two of them but have not found the exact taste I am looking for although everybody that tried my attempts loved it. If your google Trail balogna casings you will find a dark ringed 43mm aprox 18" long curved collagen non edible casing with strings attached that you are looking for. I am still searching for a recipe that will give me the taste of Troyers Trail Balogna made back in Ohio that I grew up eating. The batch mix I use is 20 lb lean meat, 5lb beef fat, 1 oz cure salt,1 lb powered milk or binder, 2quarts water and what ever spice mix u use. I grind fat 1/8", then grind meat 3/8" then thoroughly mix meat and ground fat together, then regrind the mix 1/8" then mix all spice, cure, binder with cold water and then thoroughly mix it all together and then stuff. You need to soak casing for 1/2 hour prior to stuffing and I use hog ring to crimp. I then follow gradual smoke schedule till 160 degrees.
You can use collagen, which is what those are, they are the inedible kind that must be soaked in 15°C water, that is 15% salt for 15 minutes (rule of 15s) and peeled before consuming. You can also use hog just don’t go over 2 feet for the total length of one “run”. Sheep is probably too small and fibrous probably has too big of a diameter in the lengths you would be looking for. However, if you can find a 1-1.5 inch diameter in a 20+ inch length you could us those too!
Great will give that a try once lock down is finished we were due to finish on Friday 17th April but this has already been extended to end of April so hopefully 1st of May life as normal can resume, also we cannot buy and liquor since shut down(a daft decision if you ask me).
Keep safe all
Smoked a batch of ring bolo, like I have many times before, the only difference is that the casings are very hard to peel off.
Cook 10 min @ 110F RH45%
Dry 30 min @ 130F RH0%
Smoke 90min @ 120F RH31%
Smoke 69min @ 130F RH31%
Dry 20 min @ 150F RH 0%
Cook until 158F @ 175F RH82%
Any suggestions would be appreciated