First Ring bologna
 

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Based off of Len Poli's recipe except No phosphates and a mistake.... No paprika!

My mouth is watering.... Looks Great

Looks great!

Looks awesome!

Thanks all, This is the second emulsified sausage we have tried making. We did some hot dogs last spring.

After stuffing we let it smoke over hickory for about 4.5 hours slowly raising the temp long the way Max cooker temp was 180

The flavor is nice and mild, Seems like it will be a good base recipe to experiment with... Here is the link: http://lpoli.50webs.com/index_files/Ring%20Bologna.pdf

I ate a little cold with my breakfast and we are having fried bologna sandwiches tonight. (Wife is pregnant so following orders on reheating all meats...So its the only way she will try it right now)

Pass me the dutch platter brother. That looks great! :thumb:

What did you use to emulsify the meat?

Working with 5lb batches and using our kitchen aid stand mixer for emulsifiying. We do 1/4 to 1/3 of the batch at a time and keep everything very cold... cold bowls, ice water/crushed ice on hand etc. I have read that alot of people use their food processors but since we have had sucess havent tried it that way.

Looks great!!

Nice bacon hanger!

A great multi purpose tool!,

I keep meaning To make a little rack from dowels for blooming sausages after cooking, wife hates when I hang them that way off the cabinet handles...