Let's Talk BBQ
Welcome Center => New Member Introductions => Topic started by: RonForst on January 31, 2015, 07:15:22 PM
-
First off thanks for the add. Been making sausage for years, my pride and joy is a 4x8 smokehouse that I made myself on my farm. Question on Ring Bologna. As a kid there was a meat market in town that specialized in Bologna, real fine grind, the guy always bought bulls from farmers for his Bologna, dont know why but that was his meat of choice. Most recipes I've found call for brown sugar. I dont want a real sweet bologna, is this noticeably sweet? It was called Lebanon bologna.
By the way I'm from Southern Minnesota
-
Welcome from the Twin Cities! Whereabouts in Southern MN? Sorry, I can't help you with your bologna, but sure would like to taste it. How about some pictures of your smokehouse?
There are some very experienced sausage makers on this forum, I bet one or more of them can answer your question.
-
Ron I re-located your post o the "New Member Introductions" - it will get maximum exposure there. And ...I know that Lebanon Bologna it a favorite of Rick ( user name: neaps ) he will probably come along here.
Of course - you are also welcome to scroll down to the Charcuterie Section - and post your request there also. There may already be some recipes for the regular Lebanon Bologna.
Welcome!
T
-
Greetings from North Texas.
-
Ron I re-located your post o the "New Member Introductions" - it will get maximum exposure there. And ...I know that Lebanon Bologna it a favorite of Rick ( user name: neaps ) he will probably come along here.
Of course - you are also welcome to scroll down to the Charcuterie Section - and post your request there also. There may already be some recipes for the regular Lebanon Bologna.
Welcome!
T
Looks like Tee's spell check didn't work on Rick's handle. It should be NEPAS. He and Tenpoint5 are just two of the resident experts about making bologna and other sausages.
Art
Welcome from North Carolina.
-
Another welcome from Minnesota
-
Ron I re-located your post o the "New Member Introductions" - it will get maximum exposure there. And ...I know that Lebanon Bologna it a favorite of Rick ( user name: neaps ) he will probably come along here.
Of course - you are also welcome to scroll down to the Charcuterie Section - and post your request there also. There may already be some recipes for the regular Lebanon Bologna.
Welcome!
T
Looks like Tee's spell check didn't work on Rick's handle. It should be NEPAS. He and Tenpoint5 are just two of the resident experts about making bologna and other sausages.
Art
Welcome from North Carolina.
You know...I corrected it once...I don't know what happened ;D....nepas...it work that time ? :D
-
Testing.......one....two....three...
Welcome from central Illinois!
-
Welcome from SE Georgia!
-
Welcome from N. Ontario Canada.
-
Welcome from Southern California!
I am sure Rick will be along soon to help you with your question.
-
Here's another NC welcome ;D
When I saw the title of your post I thought it might be about politicians ::)
Hub
-
Ron, First of all, Welcome from NE Ohio!
Living relatively close to Amish country, Ohio, Lebanon bologna is fairly popular here. I love the stuff! It's named for Lebanon, PA, where it originated. Around here we get typically get two different kinds: regular and sweet. Like you, I'm not a fan of the sweet variety - I prefer the regular.
Ring Bologna (often called Trail Bologna, after Trail, Ohio where it originated - less than an hour from my house) is typically a fine grind or emulsified, Hot-Smoked Beef Bologna. It tastes like regular bologna - only 100 times better!
Lebanon Bologna is very different and has a unique tangy flavor all it's own. It a courser grind (all beef) and typically made in a log (I guess you could make it in a ring). Real Lebanon Bologna is NOT cooked. It's dry-cured/aged for 5 - 10 days, then cold smoked 2 - 4 days and takes on a very dark color and an amazing tang. I may try adapting a recipe for hot-smoking using Powdered Buttermilk.
The recipe I have (from the Rytek Kutas book) basically calls for 1 Tablespoon of sugars per Lb. I am going to take a cue from my Summer Sausage recipe, though, and limit it to 1 teaspoon brown sugar per lb, so it will be like regular Lebanon Bologna, and not sweet.
Hope this helps.
-
I'm from New Ulm home of August Schell brewery and the land of smoked sausage eaters from way back yes the Blogna I'm used to is real fine grind not too sweet and made in rings with a light smoke any recipes would be greatly appreciated!
-
I'm from New Ulm home of August Schell brewery and the land of smoked sausage eaters from way back yes the Blogna I'm used to is real fine grind not too sweet and made in rings with a light smoke any recipes would be greatly appreciated!
For non-minnesotians. New Ulm is beautiful country.
-
I'm from New Ulm home of August Schell brewery and the land of smoked sausage eaters from way back yes the Blogna I'm used to is real fine grind not too sweet and made in rings with a light smoke any recipes would be greatly appreciated!
For non-minnesotians. New Ulm is beautiful country.
The Schell Brewery is one of the oldest, if not the oldest, in Minnesota. It has a colorful history and makes some very fine beers. They also make one of the best Root Beers - 1919 brand.
-
And on Valentine's Day this year Bockfest is happening crazy good outdoor beer festival
-
Greetings from Las Vegas. ;)
(http://www.picgifs.com/graphics/d/dice/graphics-dice-647349.gif)
-
Welcome to the forum!