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Venison Ring Bologna

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BGKYSmoker

BGKYSmoker

Nepas OTBS #242
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Dec 25, 2010
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Rineyville, KY
Got some venison a couple weeks ago. Done a weeks worth of bleed out and now ready for some fat cut in and some mix.

veny00.jpg

veny00.jpg


Made 5 lbs of ring bologna. Into the fridge overnight.

vrb78.jpg

vrb78.jpg


Hanging in the smoker this morning. No heat or smoke for at least 1.5 hours. Dont put cold meat in a hot smoker.

vrb54.jpg

vrb54.jpg


2.5" Non edible collagen rounds.
 
nepas said:
Got some venison a couple weeks ago. Done a weeks worth of bleed out and now ready for some fat cut in and some mix.

Made 5 lbs of ring bologna. Into the fridge overnight.

Hanging in the smoker this morning. No heat or smoke for at least 1.5 hours. Dont put cold meat in a hot smoker.


2.5" Non edible collagen rounds.
Click to expand...


That is GREAT advice.... so many folks skip that step.....
 
Love it!!!! What size casings did you use for those?  I take it that they are fibrous casings or edible collagen?  Thanks Reinhard
 
Reinhard said:
 
Love it!!!! What size casings did you use for those?  I take it that they are fibrous casings or edible collagen?  Thanks Reinhard
Click to expand...
2.5" non edible collagen rounds
 
I can taste those from here. Your Amish ring bologna recipe is a staple at my house but I've been stuffing them in 4" casings for sandwiches. 

drool.gif
 
Looking good!

Looks like the stuff I ate many years ago as a kid?  Seems that stores don't carry the plain old "ring balogna" these days.  At least not in my area?

My mom worked in the family business.  Some ring bolgona in the cast iron skillet was a quick meal for her to fix after work.

Good luck and good smoking.
 
Thanks y'all I had to cut one open to see and taste.

Easy casing peel.

vrb922.jpg

vrb922.jpg


Looks good. The grind on the meat was a med plate.

vrb923.jpg

vrb923.jpg


Taste is right there with just a hint of twang from the acid (un flavored vit c powder)

vrb924.jpg

vrb924.jpg


Time to vac seal.
 
Looks great Rick. I'll have to try it.... I should be getting plenty of deer here soon
 
DaveOmak said:
That is GREAT advice.... so many folks skip that step.....
Click to expand...
Let's clarify this don't put cold meat in a hot smoker quote. I'm guessing you're meaning when making sausage that is a rule? I'm new to the sausage making arena so want to make sure I'm doing it the best way possible. I always put my ribs,butts,chuckies and chicken or whatever else I'm smoking straight from fridge to smoker. Just want to clarify for myself and any other newbie to sausage making and smoking in general
 
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