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Posted

This ring bologna is going to be made into Hot Pickled Bologna. Perfect with a beer watching a football game!

 

So here we go.

This was 5 lbs of ground Elk and 5 lbs of ground Pork. The pork I cut and ground myself.

Added the spices, Cure #1 and let this sit overnight in the refrigerator.

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Those are natural Beef Round casings on the left soaking in warm water.

 

Using my LEM 11 lb stuffer for this batch. And they are coming along nicely.

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Going to let these air dry a bit while I get the smoker ready.

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And into the Bradley smoker. Running temps at 130, increasing 10 degrees every hour to a final of 170 degrees. I'm using Pecan wood for this smoke.

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Rings are pulled at an IT of 155. I let these bloom for about two hours, put in a paper bag and then refrigerate overnight to mellow out a bit.

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Look at that color.

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Next day, here's the money shot.

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Perfect balance of game meat and pork. Subtle hint of garlic too. I will definitely try this with Venison once I stock the freezer.

 

Thanks for looking.

Posted

Not to change the subject but, i was thinking about getting a knife sharpener like the one you have there in the photo.. How well does it work?

:D

Posted

Not to change the subject but, i was thinking about getting a knife sharpener like the one you have there in the photo.. How well does it work?

X2

Posted

I see the Pa buck in the background....Where did you buy the knife sharpener?

LOL. Good eyes.

My wife bought the knife sharpener for me from bed bath & beyond I think..

Posted (edited)

LOL. Good eyes.

My wife bought the knife sharpener for me from bed bath & beyond I think..

Im a trained observer! lol

 

 

Can your wife pick me up one? Im single and I don't dare go into that store?

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Just kidding!!!!!!   The bologna looks great and probably tastes better

Edited by Palawman30

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