Kielbasa vs ring bologna
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Gonna be doing the Roasted garlic ring bologna and the Signature Smoked Kielbasa. The thing is they both recommend the 18"×40mm nonedible casing which seems more like a ring bologna size and roundness. I think of kielbasa being a little longer in its loop and maybe i little skinnier. What is the difference in final product between these two? Is kielbasa a finer texture? Is kielbasa a different meat block? Meat block is gonna be
15lbs venison
7.5 pounds pork trim
2.5 pounds pork fat
1 package sure gel
1 package sure cure
2 qts water
Then split in 12.5 lb batchesAlso do people remove the nonedible casing before vacuum sealing?
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Gonna be doing the Roasted garlic ring bologna and the Signature Smoked Kielbasa. The thing is they both recommend the 18"×40mm nonedible casing which seems more like a ring bologna size and roundness. I think of kielbasa being a little longer in its loop and maybe i little skinnier. What is the difference in final product between these two? Is kielbasa a finer texture? Is kielbasa a different meat block? Meat block is gonna be
15lbs venison
7.5 pounds pork trim
2.5 pounds pork fat
1 package sure gel
1 package sure cure
2 qts water
Then split in 12.5 lb batchesAlso do people remove the nonedible casing before vacuum sealing?
twilliams for smoked Polish I use 32-35 hog casings. Now for smoked kielbasa it is maybe a bit finer grind and I use the same casing size. My brother did have some venison ring bologna made up and it was in a slightly larger collagen casing but packaged with the casing. I just cut back the casing as I use it.
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I love the smoked kielbasa but I increase the seasoning by 5%-10% which suits my flavor profile…I also added some diced Jimmy Nardello Peppers and some extra black pepper to the last batch…I stuffed mine into 42-45 mm tubed hog casings and then tied off into 12-14 inch links, smoke, sous vide, ice bath, hang to dry, refrigerate overnight and freeze.
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Gonna be doing the Roasted garlic ring bologna and the Signature Smoked Kielbasa. The thing is they both recommend the 18"×40mm nonedible casing which seems more like a ring bologna size and roundness. I think of kielbasa being a little longer in its loop and maybe i little skinnier. What is the difference in final product between these two? Is kielbasa a finer texture? Is kielbasa a different meat block? Meat block is gonna be
15lbs venison
7.5 pounds pork trim
2.5 pounds pork fat
1 package sure gel
1 package sure cure
2 qts water
Then split in 12.5 lb batchesAlso do people remove the nonedible casing before vacuum sealing?
twilliams
If you go with the nonedible casing, I think I would leave the casing on until you get ready to heat and serve the sausage or you might have problems with the sausage losing juices and flavor during preparation.
Another reason to leave the casing on is it would help prevent breakage of the sausage.I think if I were making these I would go with a natural casing or other edible option. I am on board with Yooperdog and McJagger’s suggestion of using hog casings.
Your meat block looks about right. I have about decided that with the exception of snack sticks, summer sausage and other semi-dry sausage styles, I am going to limit my lean venison to 50% of the total meat block for most other recipes. Just seems to make a juicier finished sausage after cooking.
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40mm is a fine diameter for kielbasa, but I don’t see any problem with going smaller if that’s what you like. I don’t remember ever seeing kielbasa with inedible casing, though.
It’s also a good size for ring bologna, and I know I’ve seen that even larger and in inedible casing. Being an emulsified sausage, bologna would have the finer texture of the two.
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I make a lot of trail bologna. I used to use 1.5x12" fiber casings. Great size for a cracker
As for texture, i think a smoked kiel should have a courser grind than a trail/ring. I feel any kind of bologna should be a very fine texture. You should do what you like either wayIf the women don’t find you handsome, they should at least find you handy - Red Green
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I make a lot of trail bologna. I used to use 1.5x12" fiber casings. Great size for a cracker
As for texture, i think a smoked kiel should have a courser grind than a trail/ring. I feel any kind of bologna should be a very fine texture. You should do what you like either waysmokinbubba i am doing them for others, i want it better than store bought. Just am not sure of the difference between ring bologna and kielbasa.
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I make a lot of trail bologna. I used to use 1.5x12" fiber casings. Great size for a cracker
As for texture, i think a smoked kiel should have a courser grind than a trail/ring. I feel any kind of bologna should be a very fine texture. You should do what you like either wayHere is how it turned out
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smokinbubba i am doing them for others, i want it better than store bought. Just am not sure of the difference between ring bologna and kielbasa.
twilliams said in Kielbasa vs ring bologna:
smokinbubba i am doing them for others, i want it better than store bought. Just am not sure of the difference between ring bologna and kielbasa.
@ twilliams Have you seen this web site? It is a pretty good reference on different sausage styles and the traditional ingredients in their formulation. This write up on kielbasa is pretty good.
I could not find a similar write up here on bologna, but their are a few recipes for different styles.[link text]https://www.meatsandsausages.com/sausages-by-country/polish-sausages/kielbasa(link url)
[link text]https://www.meatsandsausages.com/sausage-recipes/cooked/american/bologna-country(link url)
[link text]https://www.meatsandsausages.com/sausage-recipes/cooked/american/bologna-country(link url)
[link text]https://www.meatsandsausages.com/sausage-recipes(link url)
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The link above on kielbasa states that traditional polish recipes use recipes that have the have the emphasis on salt, sugar, black pepper, garlic, marjoram and cure. That is consistent with the formulas I have seen from other sources for traditional polish sausage and kielbasa including Kutas. Many of the kielbasa recipes are heavy on the garlic.
Bologna has a quite different flavor and texture than most Polish sausage/ kielbasa. Commercial bologna is usually a fine textured emulsified product, light on the smoke, and mildly seasoned. The recipes for trail or country bologna are usually coarser textured and probably a lot easier to duplicate for a small processer without a high speed bowl chopper that is needed for the commercial styles of fine textured bologna.
Another comment I see often is that traditional bologna recipes and processing is generally not all that different than what is used for wieners, aside from the obvious difference in casing size and the cook/smoke cycle time
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Gonna be doing the Roasted garlic ring bologna and the Signature Smoked Kielbasa. The thing is they both recommend the 18"×40mm nonedible casing which seems more like a ring bologna size and roundness. I think of kielbasa being a little longer in its loop and maybe i little skinnier. What is the difference in final product between these two? Is kielbasa a finer texture? Is kielbasa a different meat block? Meat block is gonna be
15lbs venison
7.5 pounds pork trim
2.5 pounds pork fat
1 package sure gel
1 package sure cure
2 qts water
Then split in 12.5 lb batchesAlso do people remove the nonedible casing before vacuum sealing?
twilliams said in Kielbasa vs ring bologna:
Gonna be doing the Roasted garlic ring bologna and the Signature Smoked Kielbasa.
Just read this again and was wondering about the first seasoning you listed? Not seeing roasted garlic ring bologna.
Am I missing something or did you mean a different seasoning?
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twilliams said in Kielbasa vs ring bologna:
smokinbubba i am doing them for others, i want it better than store bought. Just am not sure of the difference between ring bologna and kielbasa.
@ twilliams Have you seen this web site? It is a pretty good reference on different sausage styles and the traditional ingredients in their formulation. This write up on kielbasa is pretty good.
I could not find a similar write up here on bologna, but their are a few recipes for different styles.[link text]https://www.meatsandsausages.com/sausages-by-country/polish-sausages/kielbasa(link url)
[link text]https://www.meatsandsausages.com/sausage-recipes/cooked/american/bologna-country(link url)
[link text]https://www.meatsandsausages.com/sausage-recipes/cooked/american/bologna-country(link url)
[link text]https://www.meatsandsausages.com/sausage-recipes(link url)
processhead thank you
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twilliams said in Kielbasa vs ring bologna:
Gonna be doing the Roasted garlic ring bologna and the Signature Smoked Kielbasa.
Just read this again and was wondering about the first seasoning you listed? Not seeing roasted garlic ring bologna.
Am I missing something or did you mean a different seasoning?
processhead
Its under cured speciality sausage -
Got it.
Ok, I will stop yacking about bologna…Paul
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Got it.
Ok, I will stop yacking about bologna…processhead said in Kielbasa vs ring bologna:
Got it.
Ok, I will stop yacking about bologna……and will be interested to hear your impressions of the finished product using the two different seasonings.
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