Ring Bologna

Commercial Smoker Recipes

Ring Bologna

Handload Ring Bologna

Cook Time

4-6 minutes

Max Capacity:

150S 140 lbs. | 300S 240 lbs.

This recipe for Ring Bologna is designed for both the 150S and 300S Handload smokers. Be sure to follow the ingredient amounts and instructions specific to your unit size for the best results.

Ingredients

    Model 150S

    • 55 lbs. – 90% Lean Beef Trims
    • 55 lbs. – 85% Lean Pork Trims
    • 4 1/2 Cups – Distilled Water
    • 3 lbs. – Binder Flour
    • Seasoning & Cure - per package instructions.
    • Casings

    Model 300S

    • 65 lbs. – 90% Lean Beef Trims
    • 65 lbs. – 85% Lean Pork Trims
    • 6 Cups – Distilled Water
    • 3 3/4 lbs. – Binder Flour
    • Seasoning & Cure - per package instructions.
    • Casings

    Directions

      Preparation

      1. Rinse and soak casings in warm water for 30 minutes.

      2. Grind beef and pork together through a 3/8” plate, then again through a 3/16” plate.

      3. Add seasoning to the meat and mix until fully incorporated.

      4. Dissolve cure in water, then add to the meat mixture and mix until tacky.

      5. Stuff the meat mixture into casings and tie ends.

      6. Line the smoker drip tray with fresh aluminum.

      Smoking Procedure

      1. Preheat the smoker to 120°F with dampers closed.

      2. Once smoker preheats, hang bologna in the smoker, ensuring pieces do not touch.

      3. Insert meat probes to monitor internal temperature.

      4. Open dampers and dry bologna at 120°F for 1 hour

      5. After drying, increase smoker temperature to 170°F and open top damper to 1/4 open.

      6. Fill a pan 3/4 full with dampened sawdust, form it into a funnel, place it on smoke burner.

      7. Smoke bologna for 3 hours at 170°F.

      8. After 3 hours, remove the sawdust pan, increase the temperature to 185°F, and close the dampers completely.

      9. Cook at 185°F until the internal temperature reaches 158°F

      10. Once internal temperature is reached, immediately transfer bologna to a cold-water bath for 20 minutes, cooling it to 110°F.

      11. After the cold-water bath, dry bologna at room temperature.

      12. Store finished bologna in a cooler.
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      Tags
      Bologna, Sausage & Jerky

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