Ring Bologna
Fire Jack Ring
Jalapeño Pepper Jack Style Ring Bologna
- Internal temp
- 152°F (67°C)
- Smoker temp
- 130-170°F (54-77°C)
- Casing size
- 38-42 mm
- Casing
- Fibrous or Natural Beef Rounds
- Bloom
- 1-2 hours
What goes in it
- Kosher Salt
- Cure #1
- Coarse Black Pepper
- Garlic Powder
- Onion Powder
- Coriander
- Ground Nutmeg
- Paprika
- Diced Jalapeños
- High-Temp Cheddar
- Mustard Seed
- Sugar
- Ice Cold Water
Amounts are calculated for your batch weight in the app — including the cure, which is held at a fixed, food-safe rate.
The meat
Lean Wild Game · Lean Beef · Pork Butt · Pork Shoulder
How it's made
- Grind meat through a 1/4" plate. Keep below 40°F.
- Mix all dry seasonings together.
- Add seasoning mix and ice water to ground meat. Mix until tacky.
- Fold in diced jalapeños and high-temp cheddar cheese by hand.
- Stuff into 38-42mm casings and tie into rings.
- Hang at room temperature for 1-2 hours to bloom.
- Dry at 130°F in the smoker with dampers open for 1 hour.
- Close dampers, apply heavy smoke. Increase temp 10°F every 30 minutes up to 170°F.
- Cook until internal temperature reaches 152°F. Important: Do not let your smoker exceed 180°F. Even if your smoker is set at or below 180°F, the actual temperature can spike higher — monitor closely.
- Immediately plunge into ice water bath until internal temp drops below 100°F. (Optional — an ice bath is not required. It is personal preference; many just let them cool at room temp, or outside in cold weather. Just cool them down promptly.)
- Hang to dry for 1 hour, then refrigerate.
Wood
Cherry · Apple
Safety
- Keep meat below 40°F during grinding and mixing
- Cook to 152°F internal temperature
- Add cheese and peppers after final grind to keep chunks intact
- Ice bath immediately after smoking to prevent wrinkling and keep casing from sticking to the meat. (Optional — an ice bath is not required. It is personal preference; many just let them cool at room temp, or outside in cold weather. Just cool them down promptly.)