Hey Reinhard1 a ? for you

[reinhard1]

here is something you may want to try when you have the time for something great on good bread or hot with fried potatoes. Coarse-Ground Venison Bologna. you can use beef also. chuck or bottom round for example [wait for a sale}.

4 lbs. venison

6 lbs. pork butt

2 cups cold water

1/2 level cup morton tender quick mix

3 tbsp. brown sugar, lightly packed

1 tbsp. ground white pepper

1 tbsp. ground coriander

1/2 tsp. minced fresh tarragon

1 tbsp. ground mace

1 tsp. onion powder

2 cups nonfat dry milk powder

2 tbsp. liquid smoke, or to tast

beef rounds [ beef casings ]

grind the meats through a small plate and mix in the remaining ingredients. cover and place in the refrigerator overnight. grind the mixture a second time with a small plate and stuff into 12in long links forming a ring and tying the ends together. to prepare, place the venison bologna in a large stockpot and cover with water. bring the water to a boil and lower to a simmer. cook until the internal temperature reaches 160 F. place the sausage in ice water and allow to cool for 20 minutes. place in the refrigerator to dry. i have eaten it once done, hot, or let cool and slice for sandwiches up to three days in fridge. otherwise freeze after allowing the proccess i metioned to cool the bologna. good luck.

[LindellProStaf]

OK I can't wait. Since it is easter weekend and will be at relatives I am devoting next weekend to making that bacon kraut and maybe smoke a rack of ribs to have with it.

[reinhard1]

wont be dissapointed. try that krout/bacon the next time you grill brats. no ketchup or mustard needed. good luck.

[LindellProStaf]

Now I am trying to print out that venison kraut sausage without getting the whole post. That sounds great too. Do you have a good rib rub and how you smoke your ribs and at what temp on here Reinhard? I am still practicing.....

[reinhard1]

yes i have a rib rub and i think i posted it on one of the rib threads. as far as smoking ribs check out Third Eyes smoking posts. this guy is the best in my opinion. he has pictures of step by step proceedures he uses along with many ideas for rubs. McGurks posts also are very informative with great ideas. I'm at my best with fresh sausage which i have been doing for many years. this will be my first year going full bore with smoked sausage and smoking of ribs and more. up to this point i have been grilling ribs and i do it well but the guys i mentioned and some others have posted great ideas with pictures that will help you a ton. i will post this summer my smoking adventures with pictures.

here is a simple mop sauce i use toward the end of my grilling of ribs. the last half hour on the grill [having seasoned the ribs and slow grilling them until tender]. in a saucepan put half ketchup and half western dressing and bring to simmer stirring slowly. i then add apple juice until the sauce gets a little thinner so to brush on easily, not watery but just a tad thicker. you can use a cup of each of ketchup and western dressing or any amount depending on what you need as long as it's half and half. i should mention that on the cooking and reciepe forum on the second thread called HSO smoked, smoking @ smokers ligrary of links you will have everything you need for information. good luck.

[LindellProStaf]

Thanks Reinhard... Will try your mop next weekend....

[reinhard1]

SWEET AND SPICY VENISON SAUSAGE PATTTIES

if you dont have venison on hand then use 7 pounds of beef chuck instead. you can also make it all pork. use 7 pounds of pork butt and three pounds of pork fat.

7 lbs. lean venison cubed

3 lbs. pork fat, cubed

1/3 cup salt

1/2 cup brown sugar

1 1/2 tbsp. ground sage

2 tsp. black pepper

2 tsp. red pepper

mix together all the ingredients and grind with a fine grinding disc. make into 1/2 in. thick sausage patties or shape into a log and roll in plastic wrap to make bulk sausage. freezer wrap or vacume pac and freeze until use. put waxed paper in between patties to take apart easier. good luck.

[eyeguy 54]

mmm sounds delicious