MAK Homemade Ring Bologna

[nepas]

Mixed and stuffed some ring bologna yesterday. Got 4 total and 2 are in my MAK this morning at 0820 on smoke setting.

1 level tsp cure #1 per every 5 lbs of meat. Cure is mixed into 5.5 oz cold distilled water.





The fiberous bologna casing are soaking in water while i mix the dry with the water and into the meat.


7 T of ring bologna mix into the cure water.





5 lbs of GB mixed with the bologna mix.  Ring bologna up here in PA is sometimes called Trail Bologna, Easy to carry while hunting.



Rub some of the bologna around your O ring on the stuffer pusher, it will help with lubrication.



I use hog rings to crimp the open end of the casing.



Here is the stuffed bologna. 2 are in my MAK and 2 in my Bradley

[nepas]

Close to my target IT

[Bentley]

Do you just use a food processor to get the meat to the paste consistancy?  I know the commercial makers use huge Bufflow Choppers, I have tried making hot dogs, but can never get the meat and spices to the consistancy I want in the food proessor...

[nepas]

Do you just use a food processor to get the meat to the paste consistancy?  I know the commercial makers use huge Bufflow Choppers, I have tried making hot dogs, but can never get the meat and spices to the consistancy I want in the food proessor...

I dont use a processor, just mix with a meat mixer and stuff.

[ZCZ10]

As guy I know used to say: "All a guy needs is a loaf of bread and a ring of red."

[nepas]

I did 3 1/2 dozen smoked pickled eggs this morning and did some pickled ring bologna 

[Bentley]

What is a meat mixer?

[nepas]

What is a meat mixer?

A stainless steel mixer with paddles to mix up GM for sausage.

[Bentley]

Like a KitchenAde with that big flat white wand?  You grind the meat and then just blend it with that?  How long in the mixer? Never even dawned on me.

[nepas]

Like a KitchenAde with that big flat white wand?  You grind the meat and then just blend it with that?  How long in the mixer? Never even dawned on me.

I use a regular meat mixer from Cabelas. You can use the KA with the dough hook. Mix until tou have a tacky mix and just until the fat barely starts sticking to the bowl. If you mix longer the meat will start to warm up and the fat melt.

When i used my KA i used the sports wrap freezer things to keep the bowl cold.