I've been looking, but maybe I'm missing it....
As I read through threads about various bologna and snack stick recipes (both items of great interest for me as I delve into smoking), it gets kind of confusing because I'm not clear on what some of the ingredients are, what they're used for, etc. Abbreviations make it more confusing, lol, as it is for any newbie to a new hobby/pursuit.
Is there a tutorial or "basics of..." somewhere? Would really be helpful if so....if not, I'll settle in with Google and the forum some evening and try to get my head around things.
I have a fair amount of ground venison set aside, vacuum-packed, and frozen that I can use for snack sticks and bologna. I have a Cabela's Commercial Grade 1/2hp grinder with stuffer attachments (I am seeing that most recommend a dedicated stuffer, and I don't argue the point, but I need to roll with what I have for now), and an MES that I've used for a pork butt very, very successfully.
I've found recipes and such, but I guess I'm still really confused, especially with the stuff used to cure the meat, how that's applied/used, etc. Mixing ingredients for flavor is fairly straight-forward, but the curing part has me scratching my head. That and prepping the casings.
My daughter loves snack sticks,and deer season is upon us. I'd like to start making them so by our rifle deer season after Thanksgiving, I can have some homemade snack sticks to take for snacks in the field (her favorite hunting season snack!). Sweet and ring bologna as well.
It seems if I can get my hands around doing that stuff, sausage recipes/processes will also start to make sense?
Thanks all, for any help/guidance!