Ring bologna
-
We followed the process that Walton has in their learning center for making ring bologna. We used The waltons ring bologna mix along with the red salt and cold phosphate, mixed for 10 minutes in the mixer, followed their schedule for smoking except that we doubled the cooking time between raising temperatures. We use medium hickory smoke for about 4 hours but did not raise the temperature in a smoker to more than 160°. after this we removed it from the smoker and finished it in 180deg water until it reached 160°. At 160 degrees we immediately removed it and put it in ice water for about 20 minutes and then set it out on the counter to dry for a couple hours before refrigerating and then vacuum packing to go in the freezer We have made this before and it seems that finishing in hot water is the fastest and best solution. We have also found out the hard way that is important to mix it vigorously for 8 to 10 minutes. If it is not mixed enough your meat will be grainy. If you like good meat and knowing where it came from this is well worth the process.
Good luck let us know how yours turns out. -
Kmucker even though pics didn’t show up, can you post the process you used? My first attempt at ring bologna is in my near future.
Grimpuppy really no different than making a snack stick or summer sausage. Just different seasoning and casings.
-
We followed the process that Walton has in their learning center for making ring bologna. We used The waltons ring bologna mix along with the red salt and cold phosphate, mixed for 10 minutes in the mixer, followed their schedule for smoking except that we doubled the cooking time between raising temperatures. We use medium hickory smoke for about 4 hours but did not raise the temperature in a smoker to more than 160°. after this we removed it from the smoker and finished it in 180deg water until it reached 160°. At 160 degrees we immediately removed it and put it in ice water for about 20 minutes and then set it out on the counter to dry for a couple hours before refrigerating and then vacuum packing to go in the freezer We have made this before and it seems that finishing in hot water is the fastest and best solution. We have also found out the hard way that is important to mix it vigorously for 8 to 10 minutes. If it is not mixed enough your meat will be grainy. If you like good meat and knowing where it came from this is well worth the process.
Good luck let us know how yours turns out.Kmucker Ring bologna is on my to do list this fall.
-
What is the purpose of the cold phosphate?
-
It keeps the moisture in the product. It is not necessary but makes a huge difference.
-
Kmucker I’m not sure if you figured out the picture attachment yet, but twilliams is right on the picture file size. I have a Samsung phone operating on Android. Try to open the picture like you are viewing it in the gallery. Somewhere on the screen you will see options to adjust or edit the photo. If not there may be three dots together in the corner. Touch or open them and there should be an option to edit or resize. I have to back my pics to 80% to allow them to attach. Save your changes to the sizing and hopefullyit will attach. All phones are different, but I hope this helps. We would love to see the pics you have.
-
Grimpuppy One thin more on cold phosphate, it keeps the meat moister but it does this by raising the pH which can also shorten the shelf life, which is fine but it is something that should be used only if someone is aware of that downside
-
Kmucker I have tried my best to get the pics to work but no luck. I guess I’ll stick to processing meat.
Smoked 60# of bacon today, processed 65# of ham for sandwich meat into 6" casings and got them in the cooker, and injected 6 20# hams and got them in brine with Waltons brown sugar cure and my wife’s spice mix. They will be ready for smoke on Sunday.
A lot of work but will be good eating for the next several months! -
Kmucker I have tried my best to get the pics to work but no luck. I guess I’ll stick to processing meat.
Smoked 60# of bacon today, processed 65# of ham for sandwich meat into 6" casings and got them in the cooker, and injected 6 20# hams and got them in brine with Waltons brown sugar cure and my wife’s spice mix. They will be ready for smoke on Sunday.
A lot of work but will be good eating for the next several months!Kmucker I can never get it to work with my phone either. How I do it is send the pic to myself in an email, download it to my laptop, then post it from my laptop. That’s the only way I can do it
-
when I take a pic with my phone I email it to myself on a different acc. save it to a file then you can upload it
-
You can go to play store if using android or app store if on iphone. Search for a picture compression app. There are plenty of free ones out there.
-
This is the one I use for iphone, android should have something similar in play store.
-
Thank you, I’ll check it out
-
Kmucker I have tried my best to get the pics to work but no luck. I guess I’ll stick to processing meat.
Smoked 60# of bacon today, processed 65# of ham for sandwich meat into 6" casings and got them in the cooker, and injected 6 20# hams and got them in brine with Waltons brown sugar cure and my wife’s spice mix. They will be ready for smoke on Sunday.
A lot of work but will be good eating for the next several months!Kmucker I can’t figure out the picture thing either. The only thing that works for me is to screen shot the picture then send it from there. So far it has worked every time. Hope this helps I think we all enjoy seeing everyone’s pictures
.
Hello! It looks like you're interested in this conversation, but you don't have an account yet.
Getting fed up of having to scroll through the same posts each visit? When you register for an account, you'll always come back to exactly where you were before, and choose to be notified of new replies (either via email, or push notification). You'll also be able to save bookmarks and upvote posts to show your appreciation to other community members.
With your input, this post could be even better 💗
Register LoginSponsored By:
