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Elk Sausage questions

post #1 of 2
Thread Starter 

So I have plenty of elk meat in the freezer and pulled just over 7 lbs out to try my hand at elk ring bologna.  My plan is to use sausage maker's garlic sausage mix for the main spices and add a few more to my taste also will add cure #1.  Along with adding in ground pork butt so i get a 70/30 elk to pork ratio.


What i am shooting for is ring bologna like I grew up with it was a smoked and we would always cook it in boiling water then you would cut the casing off and eat with mustard or ketchup depending on the person.  I have the casings and all figured out my question is so I want to just use cure #1 and cold smoke for flavor and then vac bag them raw as they will be boiled/blanched cooked before serving or par cook them while smoking?


Any thoughts or comments on the rough plans are more than welcome.

post #2 of 2

Sounds like you are getting a plan together, I don't do a lot of cold smoking meat but I do know the meat needs to stay below 40* the entire time, I am sure someone will be along to help you our also. Good luck and let us know how it comes out.


A full smoker is a happy smoker !!!

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