Venison Ring Bologna..

[HuntnCarve]

Guests are not allowed to view images in posts, please Register or Login


Guests are not allowed to view images in posts, please Register or Login


Guests are not allowed to view images in posts, please Register or Login


Guests are not allowed to view images in posts, please Register or Login


Guests are not allowed to view images in posts, please Register or Login


Guests are not allowed to view images in posts, please Register or Login


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