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Pete Romfh
 
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Harry Demidavicius wrote:
> On 10 Dec 2004 21:57:06 GMT,
> 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.

>
> The only thing that has been recommended to me by my
> butcher especially when making a smoked sausage is to cut
> the salt in half.
>
> Harry


I'll give it a shot.

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