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SMOKEHOUSE RECIPE
RING BOLOGNA
Type:
Batch Size:
Sausage
25 lbs.
Ingredients
● 13 lbs. - Lean Beef Trims
● 12 lbs. - Lean Pork Trims
● 3-4 Cups - Distilled Water
● Bologna Seasoning & Cure
(for 25 Lbs meat)
● Casings - 40mm or 43mm
Tied Rounds
Pro's Choice: PS Seasoning
● No. 211 Blue Ribbon
Bologna Seasoning
● No. 665 Bologna Seasoning
(no MSG)
Smoking Procedure
1. Preheat smoker to 130°F on Smoke mode with dampers wide open.
2. Hang ring bologna on smoke sticks (avoid overcrowding for optimal airflow).
3. Insert meat probe into one link to monitor temperature.
4. Dry the ring bologna at 130°F for 2 hours.
5. Fill pan 3/4 full with sawdust and dampen thoroughly with water. Form mixture into a funnel shape
and place on the heating element.
6. Increase temperature to 170°F. Set dampers to 2/3 closed.
7. Run until the internal temperature of the ring bologna reaches 155°F. (6-8hrs).
8. Remove ring bologna from smoker and place in an ice bath until internal temperature drops to 100°F.
9. Hang the ring bologna at room temperature for 2 hours to bloom.
10. Store in refrigerator up to 2 weeks or freezer up to 6 months.
16
Pro Smoker®: Owner's Manual - Pro Classic Smokehouse
Total Time:
21-23 Hours
Preparation
1. Prepare casings by rinsing, then soak in
warm water for 30 minutes.
2. Grind beef and pork together once through
a 3/8" plate.
3. Re-grind once through a 3/16" plate.
4. Add seasoning to meat and mix for 2 minutes
until fully incorporated.
5. Mix cure with water, then add to meat block.
6. Continue mixing for an additional 5-7 minutes
until meat block becomes very tacky
7. Load meat block into stuffer and stuff into casings.
Tie off the ends.
8. Rest sausage in the fridge overnight to allow
flavor and cure development.
9. Line smoker drip tray with new aluminum foil.
SMOKEHOUSE RECIPE
SUMMER SAUSAGE
Type:
Batch Size:
Sausage
25 lbs.
Ingredients
● 15 Lbs – Beef Trims or Venison
● 10 Lbs - Pork Trims
● 3-4 Cup - Distilled Water
● Summer Sausage Seasoning
and Cure (for 25 lbs of Meat)
● 2½" X 12" Mahogany Casings
Pro's Choice: PS Seasoning
● Garlic Summer Sausage Kit
Includes Seasoning, Casings
& Cure
Smoking Procedure
1. Preheat smoker to 110°F on Smoke mode with dampers wide open.
2. Hang sausage on smoke sticks (avoid overcrowding for optimal airflow).
If you don't have smoke sticks, sausage can be laid directly on racks.
3. Insert meat probe into one sausage to monitor temperature.
4. Dry sausage at 110°F for 2 hours.
5. Increase temperature to 120°F, run 1 hour.
6. Fill pan 3/4 full with sawdust and dampen thoroughly with water. Form mixture into a funnel
shape and place on the heating element.
7. Increase temperature to 130°F. Set dampers to 2/3 closed, run 1 hour.
8. Increase temperature to 140°F, run 1 hour.
9. Carefully remove sawdust pan and increase temperature to 150°F, run 1 hour.
10. Increase temperature to 160°F, run 1 hour.
11. Increase temperature to 180°F and run until internal temperature of summer sausage
reaches 155°F. (2-4hrs)
12. Remove sausage from smoker and place in an ice bath until internal temperature drops to 100°F.
13. Hang sausage at room temperature for 2 hours to bloom.
14. Store in refrigerator up to 2 weeks or freezer up to 6 months.
© 2023 Pro Smoker
pro-smoker.com - Phone:
Total Time:
23-25 hours
Preparation
1. Prepare casings by rinsing, then soak in
warm water for 30 minutes.
2. Grind beef (or venison) and pork together
once through a 3/8" plate.
3. Re-grind once through a 3/16" plate.
4. Add seasoning to meat and mix for 2 minutes
until fully incorporated.
5. Mix cure with water, then add to meat block.
6. Continue mixing for an additional 5-7 minutes
until meat block becomes very tacky.
7. Load meat block into stuffer and stuff into casings.
Tie off the ends.
8. Rest sausage in the fridge overnight to allow
flavor and cure development.
9. Line smoker drip tray with new aluminum foil.
17
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