(http://i3.photobucket.com/albums/y95/HuntnCarve/RingA.jpg)
(http://i3.photobucket.com/albums/y95/HuntnCarve/RingB.jpg)
(http://i3.photobucket.com/albums/y95/HuntnCarve/RingC.jpg)
(http://i3.photobucket.com/albums/y95/HuntnCarve/RingD.jpg)
(http://i3.photobucket.com/albums/y95/HuntnCarve/RingFinA.jpg)
(http://i3.photobucket.com/albums/y95/HuntnCarve/RingFinC.jpg)
I managed to take a doe this past Thursday evening. So some ring bologna was in order. I decided to make individuals, instead of loops. Turned out pretty good!
Mmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmm! :highclap: :highclap: :highclap:
Ship em priority Dave!! They'll still be froze when they get here!! :yoyo: :yoyo:
Oooooooooohhhhhhhhhhhhh those look so good :yoyo:. I think I can smell them :biggrin:. Care to share the secret :wink:.
Barry, if you want the recipe (or anyone else?) just say the word and I'll post it up here?
Right now, all I can smell is hickory smoke. LOL! If the wife wasn't around I would have added some garlic to these bolognas. Another thing they do in these parts is slice them up, and put them in a pickle brine.
Dave
Potato, kiln, Rumpelstiltskin,candy damn I don't know the word :doh2:.
"the word" is hidden in Dave's post Barry. :doh2:
:roflmao: :roflmao: :roflmao:
Quote from: pitw on December 12, 2009, 09:40:21 PM
Potato, kiln, Rumpelstiltskin,candy damn I don't know the word :doh2:.
:roflmao: :roflmao: :roflmao:
Word, word, word and word :whew: Thanks HaMeR :bowingsmilie: I dang near blew that one, Eh
The best ring bologna on earth :eyebrownod: Boyeeee that looks good. :yoyo:
I thought I smelt some hickory smoke in the air earlier. Those do look tasty for sure! :yoyo:
Yeah Dave! Not only the recipe, but info on that smoker. :biggrin:
Here you go: A 10 LB Batch:
6 Lbs venison (could use moose, elk, or caribou)
4 Lbs pork butts (I'll trim the excessive fat off)
Run it all through the grinder. I start with a 3/8" plate, then repeat with a 3/16" plate.
2 Cups Ice Water
2 level tsp Instacure No. 1 [Any type of cure will do based on the 10 Lbs of meat]
1 Tb. ground white pepper
2 Tb. paprika
1 Tb. nutmeg
1 tsp. allspice
1 tsp. onion powder
1/3 cup salt
2 cups non-fat dry milk
Mix all the ingredients to make a slurry. Then thoroughly blend liquid into the ground meat. Stuff into casing of your choice. I use a 38mm Collagen. You can make loops, or individual bolognas. Place in preheated smoker at 130-135° for 1/2 hour with dampers open. Apply heavy smudge for 1-1/2 to 3 hours with dampers 3/4 closed. Cut off smoke and gradually raise temperature to 165-170°F cutting off the smudge, and cook until an internal temperature of 155°F is obtained. [I usually place bologna in a steam cabinet after cutting off the smudge and cook until the internal temperature reaches 155°F to speed things up. I let it cook at 155-160°F for a 1/2 hour]. I then remove bologna from smoker and submerge in cold water till the internal temperature drops to 110°F then dry off and refrigerate.
I'll vacuum seal it the following day and then freeze. Enjoy!
msmith,
My smoker is an insulated, 20LB capacity model that I got from: www.sausagemaker.com When I finish applying the smoke, I'll remove the ash pan, and place a pan of boiling water on the burner, and turn it up to high. I'll close the door, and the damper, and let it steam, forming a steam cabinet! It works great! Quickly bringing the internal temperatures up in the meat being finish cooked. Alot of times, I'll drape a towel over the smoke stack while steaming to hold in the steam to speed things along.
Dave
Thanks for the recipe Dave, that looks great. :yoyo: :yoyo:
Pat
Dave I have it in my sausage book now :bowingsmilie:. I'll be enjoying that come the new year. Ever smoke with apple?
Nice recovery Barry!! :wink:
:laf: :laf:
Barry, I have some Apple wood, but never tried it? I've been using Hickory chips that I add some water until I can squeeze them into a pile. I put them in the metal pan, and set it on the burner till it starts smoking, then idle the temperature down. The damp wood produces a nice smoke with a good flavor.
Next up: [Soon as it stops raining here!] Some venison snack stixs.
thats looks great, freezing rain here as well Dave.
There's a great book by Rytek Kutas "Great Sausage Recipes And Meat Curing" http://www.sausagemaker.com/71200greatsausagerecipesandmeatcuringbyrytekkutas.aspx
This book has a ton of recipes. The man is an old master sausage maker that really knows his stuff.
Dave
Looks good Dave.
Make another batch, but add some garlic, peppercorns, jalapeno and cheese and send a couple up my way. :wink:
So what is "smudge" :confused:
Smudge is the smoke from the smoker. :laf:
I'll have to try some with the jalepenos and cheese on down the line. I truly enjoy eating this kind of stuff!
There's a meat shop about an hour from here that has Kielbasy stix's with and without cheese that are to die for! Before and during deer season, the folks are lined up in the street waiting their turn to buy stuff at this place. My daughter and I snuck up there one afternoon and bought some kielbasy loaf and a loaf of fresh dark rye bread. We made sandwiches, and ate them out in the truck in front of the store. A finer day was not spent! www.kielbasy.net
Reminds me of the Amnish place a little ways from here that makes the homemade cheese. I've never had horseradish cheese like they make. Home made rye bread, dip, and horseradish cheese :yoyo:
does it taste like the sweet weavers balogna in stores? not the sour kind but sweet? I have a bunch of deer meat I was plannin on using for jerky meat but haven't done anything with it. I would like to make balogna out of it but not sure yet. yours looks very good. :yoyo:
Ben, Nah, this does not taste like the Weaver's style. That has alot of sugar, and fermenting agent. This one has a natural smoky, meaty taste, that's great for snacking on. By itself, or with crackers and cheese, it's really good!
Dave
Dave,
You are making me hungry.
Jerry
Its in my book and I am ordering more casings now..... :eyebrow: Thanks Dave. :yoyo: :yoyo:
damn that looks good!
That looks great!
We made 61 lbs of Venison Cheddar Brats. Half were made with wild rice in them too. That is some GOOOOOD stuff.
That sure looks good Dave. I passed your recipe on to my buddy who shot the elk. Said he would try it.
Thanks for the info on the smoker Dave. I have been eyeballing them at Cabelas, but it looks like the Sausage Maker people really know their stuff, especially since making sausage is what they do. This post has me convinced to buy one. I have about 50 # of ground deer in the freezer with more to come this weekend hopefully. Your bologna looks great and the recipe doesn't sound to awful hard.
Quote from: HaMeR on December 12, 2009, 09:00:54 PM
Ship em priority Dave!! They'll still be froze when they get here!! :yoyo: :yoyo:
:confused: Damn mailman musta ate em!! :madd: :argh: :argh:
:laf: :laf:
Dang Dave, you do it up right don't ya? :biggrin:
Glad I could be of help fellas. Making stuff like this is really not hard at all. If you have a good meat grinder its pretty simple once the meat is ground up. I'm sort of limited on my batch size by the capacity of my smoker. It'll only hold 20 Lbs. I have to say, there is nothing more satisfying then opening up that smoker at the end of the cook, and seeing those dark skinned beauties hanging there. :wink:
Dave what role does the 2 cups non-fat dry milk do for the final product?
:bowingsmilie: :bowingsmilie: :bowingsmilie: That looks great. :yoyo: :yoyo: Thanks for sharing.
Chad
Todd, the Dry Milk acts as a binder in the recipe. You could substitute soy protein powder in its place. But I like the dry milk in the mix. Without the binder in the bologna the meat would get real crumbly.
Thanks Dave. That for sure had my curiosity up.