Directions

Preparation

1. Prepare casings by rinsing, then soak in warm water for 30 minutes.
2. Grind beef and pork together once through a 3/8” plate.
3. Re-grind once through a 3/16” plate.
4. Add seasoning to meat and mix for 2 minutes until fully incorporated.
5. Mix cure with water, then add to meat block.
6. Continue mixing for an additional 5-7 minutes until meat block becomes very tacky.
7. Load meat block into stuffer and stuff into casings. Tie off the ends.
8. Rest sausage in the fridge overnight to allow flavor and cure development.
9. Line smoker drip tray with new aluminum foil

Smoking Procedure

1. Preheat smoker to 130F on Smoke mode with dampers wide open.
2. Hang ring bologna on smoke sticks (avoid overcrowding for optimal airflow).
3. Insert meat probe into one link to monitor temperature.
4. Dry the ring bologna at 130F for 2 hours.
5. Fill pan ¾ full with sawdust and dampen thoroughly with water.  Form mixture into a funnel shape and place on the heating element.
6. Increase temperature to 170F. Set dampers to 2/3 closed.
7. Run until the internal temperature of the ring bologna reaches 155F. (6-8hrs)
8. Remove ring bologna from smoker and place in an ice bath until internal temperature drops to 100F.
9. Hang the ring bologna at room temperature for 2 hours to bloom.
10. Store in refrigerator up to 2 weeks or freezer up to 6 months.