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wrote:
> "Pete Romfh" > wrote:
>> My wife's family is from Central Wisconsin (Bloomer).
>> Her dad had a smokehouse on the farm and made rings of a
>> pork sausage that were some of the best I've ever eaten.
>> He also made (and smoked) rings of a dark red bologna.
>> I've been trying to capture the recipe and have gotten
>> his description of the process and a hand written recipe
>> that describes the process and basic ingredients. But it
>> mentions adding "spices" without describing type or
>> quantity. At 90 Grandpa's memory is just a bit vague so
>> I'm looking for extra help.
>
> Hi Pete,
>
> I haven't made these myself, but in 'Great Sausage
> Recipes and Meat Curing', Rytek Kutas describes Smoked
> Pork Breakfast Sausage (p. 210) and Smoked Ring Bologna
> (p. 205), among many others.
>
> For 10 lbs of Sausage, his spices a 2 level tsp.
> Prague Powder # 1, 6 Tbs. salt, 1 Tbs. ground white
> pepper, 2 Tbs. rubbed sage, 1 tsp. ground ginger, 1 Tbs.
> ground nutmeg [note: mace], 1 Tbs. thyme, 1 cup soy
> protein concentrate.
>
> For 10 lbs. of Ring Bologna, his spices a 2 level tsp.
> Prague Powder # 1, 1 Tbs. ground white pepper, 2 Tbs.
> paprika, 1 Tbs. ground nutmeg [note: mace], 1 tsp.
> allspice, 1 tsp. onion powder, 8 Tbs. salt, 2 cups non-
> fat dry milk or soy protein concentrate.
>
> Hope this helps.
>
> Thank a Veteran and Support Our Troops! You are not
> forgotten. Thanks.

This is a good start. I'll post results when I try them.

--
Pete Romfh, Telecom Geek & Amateur Gourmet.
promfh at hal dash pc dot org