Venison Ring Bologna..

FOsteology · December 13, 2009, 01:30:38 PM

Looks good Dave.

Make another batch, but add some garlic, peppercorns, jalapeno and cheese and send a couple up my way.

FinsnFur · December 13, 2009, 03:16:02 PM

So what is "smudge"

HuntnCarve · December 13, 2009, 03:38:17 PM

Smudge is the smoke from the smoker.

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

Silencer · December 13, 2009, 04:01:17 PM

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

bigben · December 14, 2009, 01:52:32 PM

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.

HuntnCarve · December 14, 2009, 03:58:15 PM

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

Hawks Feather · December 14, 2009, 04:44:09 PM

Dave,

You are making me hungry.

Jerry

alscalls · December 14, 2009, 10:38:01 PM

Its in my book and I am ordering more casings now.....

Thanks Dave.

cathryn · December 15, 2009, 09:58:35 PM

damn that looks good!

R Buker · December 16, 2009, 11:59:32 AM

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.

JohnP · December 17, 2009, 03:55:33 PM

That sure looks good Dave. I passed your recipe on to my buddy who shot the elk. Said he would try it.

msmith · December 17, 2009, 09:09:06 PM

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.

HaMeR · December 17, 2009, 10:02:22 PM

Quote from: HaMeR on December 12, 2009, 09:00:54 PM
Ship em priority Dave!! They'll still be froze when they get here!!

Damn mailman musta ate em!!

Todd Rahm · December 17, 2009, 11:03:24 PM

Dang Dave, you do it up right don't ya?

HuntnCarve · December 18, 2009, 06:15:49 AM

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.

Todd Rahm · December 18, 2009, 07:13:51 AM

Dave what role does the 2 cups non-fat dry milk do for the final product?

builderone · December 19, 2009, 05:57:08 AM

That looks great.

Thanks for sharing.
Chad

HuntnCarve · December 19, 2009, 06:15:43 AM

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.

Todd Rahm · December 19, 2009, 06:30:06 AM

Thanks Dave. That for sure had my curiosity up.