This is my favorite Smoked Ring Bologna Recipe. It’s a bit different from the others I have tried. But since people told me it was so good, I decided to share it. I use to call it “My Kinda Ring Bologna”
Note that celery powder is not ground celery seeds. I use dehydrated celery ground into powder, because it has flavor more like celery. For me the ground seeds can give a bitter taste.
4 lb. lean beef or venison
1 lb. pork butt
1 cup distilled ice water
1 cup nonfat dry milk, fluff and spoon in measuring cup, then swipe with a butter knife
1/4 cup + 2 Tbsp packed brown sugar
2 Tbsp + 2 tsp ground coriander
1 Tbl + 1 1/2 tsp pickling salt
1 Tbsp + 2 tsp coarse ground black pepper
1 Tbsp granulated garlic
1 & 1/2 tsp ground celery, the dehydrated kind
1 tsp cure #1
Slice meat in strips that will fit down the throat of your grinder and partially freeze.
Mix all dry ingredients in ice water till dissolved, place in fridge.
Rinse and soak casings in warm water with a splash in vinegar, set aside.
Grind partially frozen meat through 6mm plate.
Mix in seasonings till sticky. Load the stuffer.
Cut hog casings 22″ long, slide casing on 3/4″ stuffer horn, tie a knot 2″ from the end.
Stuff till 2″ from the other end, twist and tie casing. Then tie the loose ends together and hang on smoke sticks.
Hang at room temp till casings are dry.
Warm up the smoker to 160 F, you will lose a lot of heat while loading. This way everything in the smoker has more carry over heat.
Put sausage in smoker, turn smoker temp down to 110 F, vent wide open
One hour later, start smoke and raise temp to 120 F. I did 3 hour Pecan on these
One hour later, raise the temp to 130 F
One hour later raise temp to 140 F
After the smoke is done, dump and refill water pan with HOT water and raise the temp to 150 F
One hour later raise the temp to 160 F
One hour later raise temp to 170 F and keep it there till the IT of the sausage hits 152 F
Remove and cool in ice water bath till IT is brought down to 100 F
Hang at room temp to drip dry and bloom.