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Ring Bologna


 Suggested Ingredients 

For 25 Lb. Meat Batch

13 Lbs. 90% Lean Beef Trims
12 Lbs. 85% Lean Pork Trims
2-3 Cups Distilled Water
1 Package - B Unit No. 211 Bologna Seasoning


1) Grind all trims through 3/16" plate twice.
2) Add maple cure with water and mix into meat.
3) Add seasonings into meat and mix for 4-6 minutes until meat is tacky.

4) Stuff into 40-43 beef rounds or 8 x 24 fibrous casings. Or a 40mm or 43mm collagen round.

Smoking Procedure:

1) Preheat Smoker to 120°F.
2) Hang product on smoke sticks with no parts touching.
3) Insert temperature probe into center of one ring or log.
4) Run with dampers wide open 1 hour.
5) After 1 hour, place ¾ pan sawdust (moistened) on burner.
6) Increase temperature to 170°F and smoke for 3 hours (damper ¼ open). Raise temperature to 185°F for big bologna 8 x 24.
7) Heat until product reaches an internal temperature of 155°F.
8) Shower product to reduce temperature to 100-110°F or cool in cold water bath.

9) Dry at room temperature and place in cooler.

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  • The polish sausage tasted great

    Thomas Odenthal
  • Just tried polish sausage taste was great

    Thomas Odenthal

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