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Venison Sweet Lebanon Bologna - Page 2

post #21 of 26
Thread Starter 

Took one of the chubs down today to cut and look. They are done and ready. Here are some pics for y'all.

I really like the beef middles.

Venison sweet lebanon with the casings still on.


The beef middle casings peel right off. They do leave a small amount of protein residue on the meat but it comes right off.


Here are some $ shots for y'all.



Vac sealed and ready for FL, If they make it that long....Yikes

post #22 of 26



post #23 of 26

That's some great looking stuff!

post #24 of 26

i am awe struck! as if doing the perfect brisket isnt enough of a goal, you guys have got me trying sausages now!

cant wait to try some old world bologna. you cant tell me its not healthier than the s@#t  they sell at the store. and i know it will ntaste 100 times better.

post #25 of 26
Thread Starter 

My wifes boss asked her if the venison sweet lebanon was done, she said i am taking to FL next month so i cut one and gave him half.

I already have orders for this years deer season....Yikes

I'm happy with em.


post #26 of 26

I'd like to try your recipe and have ordered the dextrose and the culture.  Are you using all venison?  No other meat or fat added?

It looks great!


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