Venison Ring Bologna

Discussion in 'Sausage' started by nepas, Nov 5, 2014.

  1. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    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.
     
  2. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member


    That is GREAT advice.... so many folks skip that step.....
     
  3. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    Taking good color now.


     
  4. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Lookin great
     
  5. reinhard

    reinhard Master of the Pit OTBS Member

    Love it!!!! What size casings did you use for those?  I take it that they are fibrous casings or edible collagen?  Thanks Reinhard
     
  6. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    2.5" non edible collagen rounds
     
  7. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    Getting color.

     
  8. woodcutter

    woodcutter Master of the Pit OTBS Member

    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. 

    [​IMG]
     
  9. driedstick

    driedstick Smoking Guru OTBS Member SMF Premier Member

    Nepas that looks great 

    DS
     
  10. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    Inverted the rounds for better heat on the tie ends.


    Finally done. Cooling at room temp.

     
  11. reinhard

    reinhard Master of the Pit OTBS Member

    Thanks Nepas,  just a great job!!!  Really appreciate your work on the rings.  Reinhard
     
  12. venture

    venture Smoking Guru OTBS Member

    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.
     
  13. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    Honestly, I think you are getting better with age... and your sausage are also....
     
  14. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    Thanks y'all I had to cut one open to see and taste.

    Easy casing peel.


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


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


    Time to vac seal.
     
  15. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    That looks great.
     
  16. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

    Looks great Rick. I'll have to try it.... I should be getting plenty of deer here soon
     
  17. Looks GREAT!

    Happy smoken.

    David
     
  18. chef willie

    chef willie Master of the Pit OTBS Member

    nicely done, as always......was just talking Amish bologna yesterday with a pal.....another on the 'to-do' list....Willie
     
  19. brooksy

    brooksy Master of the Pit

    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
     
  20. driedstick

    driedstick Smoking Guru OTBS Member SMF Premier Member

    Looks great!! Nice job. 

    DS
     

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