Ring bologna is made by grinding beef and pork together, mixing the ground meat with seasonings and stuffing it into a casing. Although it can be made from a variety of ingredients, typically it includes beef round casings, lean beef, pork shoulder and ground white pepper. You may also want a variety of spices, such as pepper, paprika, nutmeg, allspice, onion powder and salt.
- Prepare the meat
Slice the pork and beef into 2-inch cubes, and grind the meats together. Add all other ingredients to the meat, and mix until the spices are blended through out the meat.
- Stuff the casing
Select the desired casing type and size. The standard ring bologna casing is made of beef bung. Tie one end of the casing closed, and attach the other end over a large stuffing tube. Stuff the meat into the casing. When the casing is full, cut and tie both ends of the casing.
- Smoke the bologna
Place the ring bologna into a smoker heated to a temperature of 225 degrees Fahrenheit, and smoke it until its internal temperature reaches 155 degrees. After completing the smoking process, place the bologna into a refrigerator, and chill to a temperature of 45 degrees Fahrenheit.