Does anyone have a recipe for trail balogna that is really close to Troyers. Love the stuff

]]>https://waltonsdev.nodebb.com/topic/2015/troyers-trail-baloneyRSS for NodeFri, 11 Sep 2026 00:42:21 GMTFri, 24 Jan 2020 00:00:04 GMT60akdave a “happy accident”!

]]>https://waltonsdev.nodebb.com/post/12606https://waltonsdev.nodebb.com/post/12606Sun, 02 Feb 2020 23:46:32 GMTThe Troyers texture is the same as summer sausage so I use a 3/8 grind then a 1/8 grind and it is also all beef so I used a 20 lb lean meat and 5 lb beef fat mixture. I got a package of Excaliber ring bologna mix and am going to give it a try and maybe add some more garlic to 1/2 batch and do the other 1/2 without the garlic. I have a home made recipe that someone gave me that I am also going to try. When I am experimenting I just make a 1/2 batch, but people seem to like my mistakes and don’t have any complaints.

]]>https://waltonsdev.nodebb.com/post/12573https://waltonsdev.nodebb.com/post/12573Sun, 02 Feb 2020 20:55:10 GMTakdave Needs something with garlic and onion in it and then make it chunky. I’d imagine the process is very similar to summer sausage only split your lean and fat and then grind half of your lean as normal and 1/2 a single time through a coarse plate (3/8) then mix mix mix mix and add a binder like sure gel because the thicker ground beef won’t extract as well. That seems to be another point, use all beef. I don’t know the exact taste but I would guess the 107 Summer Sausage with added onion powder would work!

]]>https://waltonsdev.nodebb.com/post/11918https://waltonsdev.nodebb.com/post/11918Fri, 24 Jan 2020 14:01:45 GMT