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pickled balonga recipe

Discussion in 'Off Topic Threads' started by hoot619, Apr 30, 2012.

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  1. hoot619

    hoot619 Member

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    I would like a good recipe, that stuff I have been getting sure

    isn't like years ago. Anybody have real old recipes for pickled baloney.

    Thanks Ken U
  2. cubancigar2000

    cubancigar2000 Active Member

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    I am also interested. We love to can and also pickle things
  3. yakimaman

    yakimaman Active Member

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    BOLOGNA
    Printed from COOKS.COM

    --------------------------------------------------------------------------------


    Read more about it at www.cooks.com/rec/view/0,161,154170-228198,00.html
    Content Copyright © 2012 Cooks.com - All rights reserved.

    1 ring bologna
    1 pt. vinegar
    1 tsp. sugar
    1 tsp. salt
    2 tsp. pickling spice

    Mix vinegar, sugar, salt, and pickling spice in a jar. Cut bologna in chunks and add to the vinegar mixture. Seal jar and let stand for 3 days before eating. Does not need to be refrigerated.
  4. chuckie68

    chuckie68 Active Member

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    Check out "The Sausagemaker" in Buffalo, NY. They have anything you could want to make any kind of meat product you want.

    Chuck
  5. ctreay

    ctreay Member

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    yakimaman has the recipe right but do it in a saucepan and bring it to a boil. Then put it in your gallon jar. The local meat market makes fresh balonga every Wedensday, and my wifes aunt would get a couple of rings and pickle them right away. They ran a small store/gas station and the local guys knew there would be fresh balonga and they would be waiting for it. They would clean out the first jug before it ever got cool.

    ctreay
  6. pigkiller

    pigkiller TS Member

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    Balonga....is this an African dish?
  7. ctreay

    ctreay Member

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    Ring balonga in this area is actualy a swiss sausage type of thing.

    ctreay
  8. cubancigar2000

    cubancigar2000 Active Member

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    Just made a gallon jar of it today, gonna be hot
    cubancigar2000_2008_0303511.jpg
  9. chuckie68

    chuckie68 Active Member

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    Cubancigar2000,

    With that many HABENARO'S in the jar that stuff should be served with a fully charged fire extinguisher!!! LOL

    Chuck
  10. Skeeterzx

    Skeeterzx Member

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    That's AWESOME!!!!!!!!!!!!!!!!!!!!!!!
  11. RickN

    RickN Well-Known Member

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    I remember my Pop making pickled bologna when I was a kid. He cooked his brine as I remember before pouring it over bologna in his gallon jar.

    He always had a time keeping us kids out of the jar until he said it was ready.
  12. cubancigar2000

    cubancigar2000 Active Member

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    * Habs in it and a few Red Fresnos so it will be warm. I make a lot of stuff but this is a first on Balogna. I did the boil and pour over thing too. In 3 days we shall see how it goes with a cold beer
  13. Catpower

    Catpower Well-Known Member

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    Cuban, that sure looks tasty
  14. hoot619

    hoot619 Member

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    Looks good and should taste good. Let us know the results. Will be trying
    recipes in near future. Wife bought me a jar of pickled yesterday. It
    was a lot better than the last one or the hot cheese with the crackers made it ok.Ken
  15. Ol Faithful

    Ol Faithful Member

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    Ken, for Old Time pickled bologna you have to give www.sandersmeats.com a try.

    Its the Real Deal. I've been going to their meat shop for years & everything

    they have is outstanding. Nothin like saltines w/ pickled bologna & a cold beer

    Paul.
  16. Jim Porter

    Jim Porter Member

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    Raised on a farm in Al and moved to Ms years ago. I thought I had seen pickled everything until this and I"M IN! Looks like something I would absolutely love.
    A question what type of bologna is used? All we ever see is the big tubes, like maybe 4" across. The jar photo looks like it may be 2" across or so. Now I wish Bryan foods was still in business here. We were allowed to buy end pieces and off size cuts for a song in years past.
    Thanks Jim
  17. ctreay

    ctreay Member

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    Check out the link above, all the menu items are on the right hand side.

    ctreay
  18. mette56

    mette56 Active Member

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    Cuban,

    If you made a gallons worth, did you use only a pint of vinegar? For a gallon jar, did you use more liquid and spices specified in recipe above or go by the recipe? Trying it today with bologna smoked with pecan wood in my rotisserie smoker with whole garlic, whole boiled eggs and onion chunks.

    milt
  19. halfmile

    halfmile Well-Known Member

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    google "pickled eggs" for a million rcipes that will work for bologna (that is the proper spelling). Works good for wieners or the little polish sausage too.

    Around here ring bologna goes for about 3 bucks a pound.

    HM
  20. cubancigar2000

    cubancigar2000 Active Member

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    It is 3 lbs of 2" tubes and was made by Falls Brand here in Idaho. Yes it is expensive and I may try the weiners next time. I used my own recipe 2 qts good white vinegar, 1.5 pints water 2 tbsps pickling spice, 2 tablsps canning salt, 4 garlic cloves chopped, 4 red fresno & 7 Habanero peppers, 4 bay leaves, 2 tbsps mustard seed. I brought it to a boil and poured it over the balogna. I may try just doing it cold next time, depends on how it comes out. It will be hot but we love spicy foods. I would have bought a smaller diameter ring balogna but could not find it
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