Venison Bologna

[MILLELACMANIAC]

Hi, i am gonna b making venison bologna for the first time this weekend. i was wondering if anyone has some recipes or any tips and ideas. i am gonna b using a 30' masterbuilt electric smoker. thanks

[picksbigwagon]

I have never made it,but I put some on this fall in a cold smoke and it was awesome. The second smoking really changed the flavor of the ring.........I used Hickory wood for the cold smoke

[hockeybc69]

From Curleys Sausage Kitchen.... Love their stuff and the instructions the supply are spot on.

Ring Bologna Recipe – 25# Batch

(25# all beef) or (15# beef & 10# pork) or (17# beef and 18# pork) or (15# wild game & 10# pork)

6 cups Water

Curley’s Ring Bologna Premixed Seasoning – 1.44#

1 oz. Sure Cure

Procedures:

*Grind beef or wild game meat twice through 1/8” plate, grind pork once through 1/8th in. plate

*Place ground meat in meat lugs, pans or meat mixer, sprinkle on 1/2 of seasoning, cure and water.

*Mix thoroughly with hands or meat mixer 5-8 minutes. Add rest of seasoning, cure and water. Mix thoroughly

5-10 minutes. As you mix the meat it will get tacky (sticky) and will turn a dark cured color. Mixing of meat

is the most important part of sausage making.

*Pack meat into stuffer very tightly to exclude all air pockets. Stuff into presoaked (15 minutes) natural or

artificial bologna casings

*Crimp end of casing with casing rings (hog rings), or tie with cotton string.

*Place in refrigerator overnight—this is important for the meat to cure.

Smoking:

*Hang sausages in smokehouse evenly, so as not to touch.

*Drying cycle—sausage needs to be dry for smoke to penetrate casing. This usually takes about 1 to 2 hours at

130-140 degrees, damper open full, need to get humidity out.

*Smoking cycle—turn temp to 150-160 degrees, damper 1/2 open, add smoke and smoke for 2 hours, usually

2 pans chips or saw dust.

*Cook cycle—turn temp to 170-190 degrees until internal temp is 155 degrees, dampers closed. Need to keep

humidity in. Also see Steam cooking procedure. This cuts cooking time in half.

*Cold shower—place meat in lug, run cold water for 5 minutes over meat, this helps cool the sausage and

prevent wrinkles.

***Optional – can add one or more of following, 2.5# Hi-temp cheese, 1/2 oz. Powder Garlic, 2 oz. Liquid

Smoke, 2 oz. Ground Red Pepper.

5 lb. batch-.28 lb. seasoning (5 oz.) -1 level teaspoon cure (pink stuff) -- 1 ¼ cup water.

[MILLELACMANIAC]

thanks for the replies guys! sounds like the recipe i am gonna use . thanks hockeybc