Deer Bologna and Summer Sausage

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.

05sprcrw

Smoking Fanatic
Original poster
Feb 7, 2012
324
18
Rural NE
Well, I got together with an aunt and uncle and we made 160 pounds of deer bologna, and 60 pounds of summer sausage


Cracked Pepper and garlic summer sausage  from a kit they had laying around we wanted to use them up instead of mixing my recipe up.


Plain summer sausage, again from a kit still prefer my jalapeno cheddar summer sausage recipe.

18 Summer Sausages ready to go

Bologna, in my grandpa's old smoke house. I was feeling a little nostalgic and wanted to use this like I remember he doing when I was little. This is only one, the other side is as full.

I will try and remember some better pictures that I have on the camera, these were from my cell phone.
 
Last edited:
The bologna cold smokes for about 24 hours with straight mulberry and the sausage took about 4 hours to get to internal of 160, then ice bath, and left bloom for 4 hours before eating/packaging.
 
 
Oh wow! I missed this! 
drool.gif
   That looks awesome!  Job well done! Well done indeed! 
thumb1.gif
  You're set for a while now 
biggrin.gif
 
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

Hot Threads

Clicky