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.

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.

KSHusker I just emailed you. Thank you again I appreciate it.

I have a question for you all. I have made bacon with a salt rub and smoked for 5 hours until internal temp reached 138 degrees then I cooked in a pan. I did not like it as it was too salty, even though I placed in water for 30-minutes 2 times. Now I have ordered a brining buck and this year I’ll attempt the wet brining rather than a dry rub. My question is, does brining taste more like store bought than a salt rub? I have read that it does. Thanks in advance to any advice thx.