Annual venison bologna

[Boris1]

My annual runs, I’ve done multiple batches now but always forget pictures so got some last night !

 

[GatorAGR]

Nice work. That texture looks great.

 

[crazymoon]

SVB, Nice looking product, tell us about your process if you have time so others can learn your techniques !

 

[chopsaw]

Looks great .

 

[jcam222]

Looks great! I'd murder some of that

 

[smokerjim]

Nice!

 

[Boris1]

Nice work. That texture looks great.

SVB, Nice looking product, tell us about your process if you have time so others can learn your techniques !

Nice!

Looks great! I'd murder some of that

Nice

Thanks guys, recipe doesn't change same as my older ones in my signature.
Single grind 4.5mm plate with 15% pork back fat.
Stuff in 60mm nonedible collagen
throw em in Smoker at 145F -185F throughout the cycle till 150-152F internal and cold water for a few minutes and ur done
Salt 16g/kg
B pepper 4g/kg
W pepper 2g/kg
Garlic powder 1.5g/kg
Onion powder 1.5g/kg
Smoked Paprika 2g/kg
Ground mustard 1g/kg
Ground mace 1.5g/kg
MSG 2.5g/kg
NFDM 10g/kg
Water 100g/kg
Cure 1 2.5g/kg
SE 0.5g/kg
High temp cheddar 150g/kg

 

[Winterrider]

Looks pretty tasty from my seat. . .

 

[ronf]

Looks great. Nice job