Monday, April 18, 2011

Cooking: German Ring Bologna

5 lb ground meat
1/2 cup flour
1 tsp #1 prague powder
6 tbsp brown sugar
8 tsp ground coriander
1 1/2 tsp garlic powder
1 tsp granulated onion
4 oz ice water
8 oz red wine

Mix meat and spices and pack into hog casings.

Allow to rest in refrigerator until completely cool and dry.

Smoke at 225 F until internal temperature reaches 165 F.

Dip in boiling water to shrink casings.

Air dry at room temperature, and package.

Bologna Resting In Fridge Before Smoking

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