What Bunch Of Baloney!!!

Last time when I did my beaver baloney post. Had someone saying they liked Trail Baloney..
Well couldn't say had heard that name before so of course I googled it did some reading. Yes I can read..
When I was at the Amish store last time. I see they had the seasoning pack marked Trail Baloney. So I bought one. I have to say other than the potato sausage I made last year. I've never made sausage or baloney or snack sticks
That weren't mainly wild game. The other day one of the meat markets near here had add. Said was having sale on ground beef in 10lb tubes so I went got me two. So figured was time try doing batch of Trail Baloney and make it just beef and pork. I think it's going to be another regular on our growing list of regular things to make.
We did add crushed garlic to mix and stuffed last four rings just to see what happens.

Stuffed and ready for smoker.



In the smoker for a four hour tour.



After hot water bath into ice water.



Then on the rack to finish cooling. This is on my porch so it's only about 40 out there right now.



We of course have sampled it already and I'm very pleased. Even the wife likes it so guess it's a winner.
Last pic can see couple odd ones off to the side. We did couple rings no smoke just to see the difference smoke makes.


Mac

Looks good.

Was the smoked ones better?

It can be hard for me to tell just how seasoning or amount of smoke taste while working on it. When we are working with it making it get kinda overwhelming. The whole house smells great. But I get bit nose blind to the smell and the taste. So like most stews will taste better tomorrow or at least after I'm away from it for bit.
I will say that even without smoke I think it tastes fine plain. I'm someone who has always preferred smoke even when I buy from store. Just decided to see how it was going taste just cooked.
Who ever was said they liked Trail Baloney. I can see why


Mac

I love the stuff! I ate it for several years. It's very spicy so I had to downgrade to summer sausage as the Trail Bologna burns my guts up.

It looks really good.

I don't know why but I never thought of using beaver to make trail baloney or Summer sausage

I love ring bologna, your batch looks delicious.

Looks like edible art to me!

And here I drove all the way to New Albin Friday for some of their good ring baloney! In all honesty I was down there for a gun show.

Looks great, Mac!

Moosetrot

That looks awesome

Your bologna looks very good.

Keith

I was there Friday too for the beef and the casing we used. And just for the scenery during the drive.
Wife bought cheese curds and lb tongue loaf to sample on way home. Didn't know was a gun show could stopped checked out. Huh was one at bowling alley up street here week ago.

Mac

Gun show was at the community center starting at 3:00. Scored big time on a full case of Kent Fasteel 3" 4's. Not too bad these days for $130 for the whole case of 10 boxes!

Moosetrot

My mouth is starting to drool at this moment...

What does hot water bath and then ice do ? Thank you

I don't have a fancy smoker with all the temperature adjustments. Where I can change temperature to finish cooking things. Some thing I bring in and finish in oven. I tried that before with ring baloney and didn't like the end result. This batch of baloney the inside temp of my smoker never got above 125.. Core temp on one them rings when came out of smoker was about 100. So to be sure I have a baloney I considered fully cooked. I choose to put it in kettle water bring that to a boil. Temperature probe after just few minutes boil show core temp already 165 or above. At that point they go in ice water to stop cooking and kinda set them up. This 25lb batch made me 21 rings and four large patties after cleaned stuffer. I actually grilled those patties for dinner.p.
We did have 3 rings not pictured where boiling made the casing split. Those three ring became samplers and will be first ones used.
I plan to vaccum seal and freeze the rest. They look nice all in traditional ring I will seal few that way.. I will probably cut most and lay the pieces end to end. Uses less vaccum bag and save room in freezer.
I'm no pro at this still earning all the time.
I always do patties when clean out the stuffer no matter what sausage or boloney I'm doing.




Mac

Hot water degreases, and the ice bath stops the cooking.