Try this Ring Bologna Recipe recipe, or contribute your own.
Suggest a better description1. Chill beef and pork to 31°F (-0.55°C), grind two or three times through a 1/8” (3mm) plate.*
2. Combine ground beef and pork with remaining ingredients; mix well until the mixture is sticky and batter like.
3. Stuff meat batter into beef middle and tie off into 18” (46 cm) sausage rings. Refrigerate overnight to cure.
4. Next day, hang rings in a preheated 130°F (54°C) smoker, dampers wide open, hold at this temperature for one hour.
5. Add wood chips, close vents, gradually (in half hour increments) raise smoker temperature to 170°F (77°C).
6. Hold at 170°F (77°C) until links reach an internal temperature of 152°F (67°C)*.
7. Upon reaching 152°F (67°C), remove links and shower with cold water until internal temperature drops to 110°F (43°C).
8. Hang ring bologna at room temperature for 1 hour to bloom.
9. Refrigerate up to 7 days or vacuum seal and freeze up to 6 months
Notes:
You can reduce the cooking time by removing the product from the smokehouse when it reaches an internal temperature of 125°F (52°C). Submerge in a 170°F (77°C) hot water bath until the internal temperature of the product is 152°F (67°C). Do not allow the water to get hotter than 170°F (77°C).
*You can achieve a good home emulsification by freezing the pork to 31°F(-0.55°C) before grinding it one time through a 1/8” (0.32 cm) plate, spread it out on a cookie sheet, refreeze, regrind, refreeze, regrind, up to four separate times.
*The USDA recommends cooking sausage to an internal temperature of 160°F (71°C).
*You may use soy-protein concentrate in place of non-fat dry milk.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Recipe (2268g) | ||
Recipe Makes: 1 Recipe | ||
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Calories: 3874 | ||
Calories from Fat: 2569 (66%) | ||
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Amt Per Serving | % DV | |
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Total Fat 285.4g | 381 % | |
Saturated Fat 115.2g | 576 % | |
Monounsaturated Fat 122.2g | ||
Polyunsanturated Fat 10.9g | ||
Cholesterol 1047.8mg | 322 % | |
Sodium 984.3mg | 34 % | |
Potassium 4604mg | 121 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 305.3g | 436 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 3874
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