<![CDATA[Ring bologna]]>20200228_201243.jpg 20200302_195522.jpg 20200302_195649.jpg

From a poor given smoke schedule from a different company resulted in alot of fatout to finished cooked product. Great garlic flavor with a peppery bite. Moisture is great!! 75% venison 25% pork fat. Finer grind than expected so next time i will just coarse grind.

]]>https://waltonsdev.nodebb.com/topic/2154/ring-bolognaRSS for NodeThu, 10 Sep 2026 22:09:00 GMTTue, 03 Mar 2020 02:11:20 GMT60<![CDATA[Reply to Ring bologna on Tue, 03 Mar 2020 15:25:32 GMT]]>srg158 i smoked mine to 160° internal meat temp

]]>https://waltonsdev.nodebb.com/post/14215https://waltonsdev.nodebb.com/post/14215Tue, 03 Mar 2020 15:25:32 GMT<![CDATA[Reply to Ring bologna on Tue, 03 Mar 2020 15:24:30 GMT]]>srg158 thats all i did to heat up was simmer in water.

]]>https://waltonsdev.nodebb.com/post/14214https://waltonsdev.nodebb.com/post/14214Tue, 03 Mar 2020 15:24:30 GMT<![CDATA[Reply to Ring bologna on Tue, 03 Mar 2020 13:54:03 GMT]]>I guess heat up. My father in law makes ours and he cold smokes in smokehouse then cooks them in water in a kettle. They are pretty good but the casings separate and they don’t have as nice of color as yours.

]]>https://waltonsdev.nodebb.com/post/14211https://waltonsdev.nodebb.com/post/14211Tue, 03 Mar 2020 13:54:03 GMT<![CDATA[Reply to Ring bologna on Tue, 03 Mar 2020 11:22:59 GMT]]>srg158 are you asking during smoke schedule or to heat it up?

]]>https://waltonsdev.nodebb.com/post/14210https://waltonsdev.nodebb.com/post/14210Tue, 03 Mar 2020 11:22:59 GMT<![CDATA[Reply to Ring bologna on Tue, 03 Mar 2020 06:51:57 GMT]]>twilliams looks real good! How did you cook?

]]>https://waltonsdev.nodebb.com/post/14209https://waltonsdev.nodebb.com/post/14209Tue, 03 Mar 2020 06:51:57 GMT<![CDATA[Reply to Ring bologna on Tue, 03 Mar 2020 03:17:13 GMT]]>twilliams looks good!

]]>https://waltonsdev.nodebb.com/post/14208https://waltonsdev.nodebb.com/post/14208Tue, 03 Mar 2020 03:17:13 GMT