Venison Ring Bologna..

[HuntnCarve]

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!

[alscalls]

Mmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmm!   

[HaMeR]

Ship em priority Dave!! They'll still be froze when they get here!! 

[pitw]

Oooooooooohhhhhhhhhhhhh those look so good .  I think I can smell them .  Care to share the secret .

[HuntnCarve]

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

[pitw]

Potato, kiln, Rumpelstiltskin,candy damn I don't know the word .

[HaMeR]

"the word" is hidden in Dave's post Barry. 


:roflmao: :roflmao: :roflmao:

[Yotehntr]

Potato, kiln, Rumpelstiltskin,candy damn I don't know the word .

:roflmao:  :roflmao:  :roflmao:

[pitw]

Word, word, word and word  Thanks HaMeR  I dang near blew that one, Eh

[FinsnFur]

The best ring bologna on earth Boyeeee that looks good.

[GunDog]

I thought I smelt some hickory smoke in the air earlier. Those do look tasty for sure! 

[msmith]

Yeah Dave! Not only the recipe, but info on that smoker. 

[HuntnCarve]

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!

[HuntnCarve]

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

[coyote101]

Thanks for the recipe Dave, that looks great. 

Pat

[pitw]

Dave I have it in my sausage book now  .  I'll be enjoying that come the new year.  Ever smoke with apple?

[HaMeR]

Nice recovery Barry!! 

[HuntnCarve]

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.

[Silencer]

thats looks great, freezing rain here as well Dave. 

[HuntnCarve]

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