Food for thought

[InTheSchool]

Just another uscientific poll: How many of you changed the amount of venison you had processed this year? Did you do so because you had less to have processed? Did you do less because of the economy?

I process sausage for friends, family and a few other hunters. The past two years I have seen different amounts from the same people. Our area was intensive harvest last year, but not many harvested more than 1 deer. This year it was managed with similar results. I am wondering if the lower harvest translates to less processing and therefore less $ in the communities?

[hockeybc69]

Didnt shoot enough deer here.

[96trigger]

we have been purchasing our own equipment. The cost to have deer processed has gotten a little ridiculous. Over $300 for ring bologna, granted, it was a lot of meat, but a quarter steer costs roughly the same amount, you do the math. We took the $300 and bought a good smoker instead. Will be doing some processing over xmas.

[InTheSchool]

All that bologna you consume explains alot trigger! I would process about 120 pounds for that amount.

[Musky Buck]

I brought the full goat in just so the processor guy could make a little instead of butchering myself.

[lungdeflator]

We have always processed our own. But just recently in the past 6 years have we bought the grinders and stuffers and equipment to really make stuff. All that equipment has been paid for and then some already by the money we saved from sending it in

[96trigger]

ITS, that sounds about right. I suppose we get about 120 rings back.

[deerminator]

I have a question. So is "ring bologna" the same as country style or breakfast sausage (what our processor calls it). No one ever seems to be able to answer this for me. It basically looks like kielbasa or a horseshoe shape of sausage? If so, we've been having a lot of this lately in the crockpot. Mix it in with sliced potatoes and carrots, onion rings and chopped garlic. Salt and pepper it real good. Add a little water and let it simmer all day while at work. Man, that's good eatin'.

[DinnerPail]

Always have processed my own. Do a little more each year with sausage and snack sticks. Still old fashion and just enjoy venision for what it is. I think the cost for having sausage and sticks made is rediculous.

[96trigger]

deerminator, I would say no, they are not the same. Also, everybody has their own version of sausages. We make polish, german, and summer sausage. We don't care for the italian and really like the bologna that comes from our butcher shop. If we could make it ourselves we would, but haven't been able to figure out how yet.

[End of the Line]

Never taken it in, but this year I helped 2 of my friends do their's as well. One usually just grinds or cuts it up, the other guy use to take his in. They liked mine so much they asked to join my mess and I was glad to help. Its s much more fun with a good group of friends.

[deerminator]

So is ring bologna like sandwich bologna? Like the size and shape of what you get from Oscar Meyer but made from venison? Do you eat it raw on sandwiches or is it something different that you cook?

[BucksnDucks]

ring bolonga is like ring sausage, except with the crappy taste of bolonga! It's not cut like sandwich meat if thats what ur thinkn. Its usually the diameter of a quarter or 50 cent piece

[deerminator]

Thanks. So one more question, how do you eat it then, like regular bologna on a cold sandwich or frying it in a pan and then on a sandwich? Doesn't make sense to me to have it processed into a small diameter like this. I would think you'd want to have it thicker like summer sausage or regular bologna. But I guess I have never tried it.

[ntrider]

i tried to do it a couple years ago...not too bad but the time involved and cleaning up, buying wrap, etc...i decided to take mine in...there is a guy where i hunt that charges $75/deer no matter the size...he cuts the steaks, chops, roasts etc. and pakages the ground for you...i like to mess around with the ground making my own sausage, jerky etc...2 deer filled my freezer but i have been going through a lot of chili and tacos so i doubt it will last me til spring??? still have a tag left but time to go fishing???

[Sutty]

We took ours in this year just because it was warm out and we wanted to keep hunting instead of stopping to butcher.