Garlic Ring Bologna

[Ronald Shrout]

I’m fixing to make 25 lbs of Garlic ring bologna but I can’t find a recipe anywhere on line to tell me how much garlic to use. Also I have granulated, crushed and powder which would work better or should I use a combo I can get real cloves too if need be.

[smokinbubba]

I use trail bologna seasoning from butcher and packer supply.
I just did 15lb sandwich bologna using waltons bologna seasoning, 4" fibre casing and thermally processes using sous vide only. Hickory powder replaced the smoker completely. Turned out AMAZING. I would use this mix and process for a ring bologna for sure.

[smokinbubba]

Pre packaged seasonings will give you a consistant repeatable product. I used to make my own recipe. Never again. Each their own tho.

[YooperDog]

Ronald Shrout if you are creating your own recipe you should look at 1.5g garlic powder to 1 kg of meat. Fresh garlic 3.0 - 5.0g to 1kg of meat. I prefer fresh, but there are different types of garlic out there so be consistent with what you use. Fresh seems to hold the aroma and flavor better, the powder loses it’s aroma after awhile, IMHO. If you use a prepackaged mix you can up the flavor profiles to what you want. Just need to keep notes on your recipe tweaking. I use both, prepackaged is a time saver, but there are some recipes that you aren’t going to find prepackaged. Hope this helps.

[Grimpuppy]

smokinbubba how much hickory smoke powder did you use for 15 lbs?

[Ronald Shrout]

I’m gonna be using Curleys Ring Bologna seasoning and Collagen Bologna rounds for casings I’ve made plain Bologna and Jalapeno cheddar bologna just never garlic there’s a thousand bologna recipes online for bologna just not garlic it must be a secret LOL Also gonna make some ghost pepper cheese bologna hope I survive.

[processhead]

When I am thinking about adding a seasoning like garlic and want to figure out the amount to use, sometimes I will review various recipes in Kutas’ book. The recipes show individual spices and amounts and meat block quantities. Reviewing a few recipes there will give you the upper and lower limit amounts for a spice like garlic used on a per/ pound meat basis.
Once you find the max and minimum limits, you can pick some amount in the middle and be fairly sure you won’t blow the recipe.

[smokinbubba]

Grimpuppy 16.8g.
Man this stuff is good! Im sitting down to a sandwich now. This is hands down the best sausage I have ever made! I owe it all to Jon, Austin and everyone here at MeatGistics

[smokinbubba]

Ronald Shrout I think I would go garlic powder. Easy to mix in with your dry ingredients but obviously you will loose the freshness of fresh garlic. I would think it would be worth it for ease of incorporation.

[Grimpuppy]

smokinbubba did you use the bologna unit seasoning? I have a bag of the hot dog and bologna seasoning that I might use for a test run. I really want to make some.

[smokinbubba]

Grimpuppy For the 4" sandwich bologna, I use the bologna unit. For bambi dogs, I use the hot dog and bologna seasoning. I’m not opposed to mixing and matching a test batch tho. I really like both seasonings.

[processhead]

smokinbubba said in Garlic Ring Bologna:

Ronald Shrout I think I would go garlic powder. Easy to mix in with your dry ingredients but obviously you will loose the freshness of fresh garlic. I would think it would be worth it for ease of incorporation.

Agree with the above. You could add incremental amounts of garlic powder, mix in evenly, and cook up a patty to evaluate the taste and adjust up as needed before stuffing.