<![CDATA[Ringed Bologna]]>I am looking for a recipe for authentic ringed bologna and how to make it. I am from,upstate New York virtually on the Pennsylvania border, is where I use to get it from. If any of you have a ringed bologna recipe that has a nice black pepper flavor, please share. Thank you.

]]>https://waltonsdev.nodebb.com/topic/699/ringed-bolognaRSS for NodeThu, 10 Sep 2026 23:10:22 GMTTue, 11 Sep 2018 21:36:50 GMT60<![CDATA[Reply to Ringed Bologna on Fri, 19 Oct 2018 14:58:17 GMT]]>KSHusker I just emailed you. Thank you again I appreciate it.

]]>https://waltonsdev.nodebb.com/post/2211https://waltonsdev.nodebb.com/post/2211Fri, 19 Oct 2018 14:58:17 GMT<![CDATA[Reply to Ringed Bologna on Sat, 13 Oct 2018 01:51:49 GMT]]>Paynester send me an email and I’ll send you my family recipe. You can add as much pepper to it as you like, but it has a good flavor smoked or not. My kids love it! Hootn9@hotmail.com

]]>https://waltonsdev.nodebb.com/post/2143https://waltonsdev.nodebb.com/post/2143Sat, 13 Oct 2018 01:51:49 GMT<![CDATA[Reply to Ringed Bologna on Wed, 19 Sep 2018 20:21:18 GMT]]>This is a PA thing for sure! You have a better chance of seeing the gold in fort knox than getting a ring bologna recipe from someone. Stick with the premix, I’ll try Walton’s and compare it to my family recipe and let you know the results.

]]>https://waltonsdev.nodebb.com/post/2067https://waltonsdev.nodebb.com/post/2067Wed, 19 Sep 2018 20:21:18 GMT<![CDATA[Reply to Ringed Bologna on Mon, 17 Sep 2018 20:59:07 GMT]]>Jonathon I am definitely going to purchase and follow the steps you’ve post, thank you sir! Additionally, if anyone has recipes, please share. I’ll try them all and post what my family thought of each. Thank you all, this is a very cool and educational blog, glad I found it wish it was years ago! Thanks again.

]]>https://waltonsdev.nodebb.com/post/2059https://waltonsdev.nodebb.com/post/2059Mon, 17 Sep 2018 20:59:07 GMT<![CDATA[Reply to Ringed Bologna on Fri, 14 Sep 2018 14:38:52 GMT]]>Forkinpork No problem, glad we could help and I do remember that post and I’m glad you are giving our seasonings a try!

]]>https://waltonsdev.nodebb.com/post/2048https://waltonsdev.nodebb.com/post/2048Fri, 14 Sep 2018 14:38:52 GMT<![CDATA[Reply to Ringed Bologna on Thu, 13 Sep 2018 21:33:14 GMT]]>Thanks for that Jonathon, I will go with that recommendation.
If you remember, I mentioned in another post that I will be breaking tradition and switching over to the use of Walton’s pre=mixed sausage seasonings, as I want to try them and also, try and make my life easier.
As for the bologna, I haven’t had bologna in a very very long time, so I’m excited to do it again, as well as try the Walton’s seasoning blend.
Thanks again, from Connecicut

]]>https://waltonsdev.nodebb.com/post/2046https://waltonsdev.nodebb.com/post/2046Thu, 13 Sep 2018 21:33:14 GMT<![CDATA[Reply to Ringed Bologna on Wed, 12 Sep 2018 20:34:44 GMT]]>Paynester Obviously I am biased but I like our Ring Bologna Unit and it has a nice black peppery flavor to it! We also have a full write up on this with cook schedule and everything here https://meatgistics.waltonsinc.com/topic/179/how-to-make-homemade-ring-bologna-recipe

Anyone else have a homemade recipe or anything to add?

]]>https://waltonsdev.nodebb.com/post/2040https://waltonsdev.nodebb.com/post/2040Wed, 12 Sep 2018 20:34:44 GMT<![CDATA[Reply to Ringed Bologna on Wed, 12 Sep 2018 20:12:46 GMT]]>I hope someone has a good recipe, sounds good Paynester, I haven’t made bologna in 25 + years, Would like to see and try what pops up. Thanks

]]>https://waltonsdev.nodebb.com/post/2039https://waltonsdev.nodebb.com/post/2039Wed, 12 Sep 2018 20:12:46 GMT