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Venison Brats, snack sticks, and bologna

post #1 of 9
Thread Starter 

I made these Wisconsin style brats Monday from a recipe I found on here by Nepas. They are awesome. Natural hog casings.


Here's a smoker shot with the amnps going with apple dust. In the back is a roll of Bologna.

Here's a shot of the bologna cut.


And a cut shot of the sticks.

I used a seasoning mix from a company named Con Yeager Spice Co and it was called Dutch Country Sweet bologna #780. Everyone who has tasted it loves it. I use my co workers as guinnea pigs and they say it's the best yet. It's not exactly Lebanon, but it's close.

I made a 6lb batch and used 4lb of venison to 2lb of 73/27 ground beef,2 cups of the seasoning with 1/2cup of soy protein binder, 2cups approx. brown sugar, and a tsp per lb of ECA,1 1/2 tsp of cure #1, and a cup of water. This is a pretty easy way to make sticks and bologna. I stuffed into 21mm collagen for the sticks and a collagen middle18"L for the bologna.

post #2 of 9

That all looks really good! What makes them Wisconsin style brats, just curious? To me a brat is a brat. I am not very cultured in brat types.

post #3 of 9

All looks Great, Andy!!Thumbs Up--------------:points:

 

Mighty Tasty!!:drool

 

Can't go wrong following NEPAS on those Brats!!!

 

 

Bear

post #4 of 9
Fantabulous looking brats and sticks!

The bologna has me interested! Care to share a little about it?
post #5 of 9
Thread Starter 

4pogo7, I'm not 100% sure what makes them Wisconsin versus say a German Brat, but I'm guessing it's some of the spices. I've read that to prepare brats Sheyboygan style, you simmer them in beer after grilling.

 

Thanks bear. I'm soon going to make some of your dried chipped venison. I'm down to three packs from last time I made it. Don't even want to think about running out of that.

 

Cranky, We have a city here in PA named Lebanon. They make a signature style of bologna, called "Lebanon Bologna".  I think it's usually a fermented bologna. It has a very distinctive taste, often described as having a tang. We have several major companies that make it two being Baums, and Seltzers. There's two varieties, sweet and unsweetened. A lot of deer processors here make a bologna that is similar, some more like a summer sausage or salami, and some more like "Lebanon style". I lived in Houston for 5 years back in the mid "80's and I don't think you can get it in Texas. At least it wouldn't be commonly found, although, you may be able to find it online now. It's very good.  You might want to try to make some sometime.

post #6 of 9
Looks great.
post #7 of 9
Quote:
Originally Posted by Andy Riley View Post
 

4pogo7, I'm not 100% sure what makes them Wisconsin versus say a German Brat, but I'm guessing it's some of the spices. I've read that to prepare brats Sheyboygan style, you simmer them in beer after grilling.

 

Thanks bear. I'm soon going to make some of your dried chipped venison. I'm down to three packs from last time I made it. Don't even want to think about running out of that.

 

Cranky, We have a city here in PA named Lebanon. They make a signature style of bologna, called "Lebanon Bologna".  I think it's usually a fermented bologna. It has a very distinctive taste, often described as having a tang. We have several major companies that make it two being Baums, and Seltzers. There's two varieties, sweet and unsweetened. A lot of deer processors here make a bologna that is similar, some more like a summer sausage or salami, and some more like "Lebanon style". I lived in Houston for 5 years back in the mid "80's and I don't think you can get it in Texas. At least it wouldn't be commonly found, although, you may be able to find it online now. It's very good.  You might want to try to make some sometime.


Yup---I hate to run out of "Venison Dried Beef" too!!

And I was practically weaned on Lebanon Bologna & cheese Sammies in my Elementary School Lunch box.

Haven't been down your way in years----I got a lot of my Cabinetmaking Machines in York, at "Wilke".

 

Bear

post #8 of 9
Quote:
Originally Posted by Andy Riley View Post

4pogo7, I'm not 100% sure what makes them Wisconsin versus say a German Brat, but I'm guessing it's some of the spices. I've read that to prepare brats Sheyboygan style, you simmer them in beer after grilling.

Thanks bear. I'm soon going to make some of your dried chipped venison. I'm down to three packs from last time I made it. Don't even want to think about running out of that.

Cranky, We have a city here in PA named Lebanon. They make a signature style of bologna, called "Lebanon Bologna".  I think it's usually a fermented bologna. It has a very distinctive taste, often described as having a tang. We have several major companies that make it two being Baums, and Seltzers. There's two varieties, sweet and unsweetened. A lot of deer processors here make a bologna that is similar, some more like a summer sausage or salami, and some more like "Lebanon style". I lived in Houston for 5 years back in the mid "80's and I don't think you can get it in Texas. At least it wouldn't be commonly found, although, you may be able to find it online now. It's very good.  You might want to try to make some sometime.

Well, I've been to Lebanon, Tennessee, but not PA. I'll see if I can find a recipe out there for it.

Thanks!
post #9 of 9

Like Andy said, and it's been around PA for awhile now:

 

Origin

Lebanon bologna was developed in the 19th century by the Pennsylvania Dutch of Lebanon County, Pennsylvania, reflecting the slow-cured and smoked sausage traditions of northern Europe. Still produced primarily in that area, it is nowadays available in markets throughout the United States and typically served as a cold cut as well as an appetizer. Four versions include original, sweet, double smoked, and honey smoked.

 

 

And We who are Pennsylvania Dutch Salute You!!

 

Bear

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