Had a busy weekend. 100lb of venison bologna. 40lb of fresh sausage. 12lb of smoked sausage. Had a few coworkers wanted some venison bologna and I need some breakfast sausage and my mother wanted fresh and smoked sausage. My recipe is same as in my other posts for bologna mace is the key ingredient to make it really stand out. Using I+G instead of MSG at 2g/kg really packed a great flavor.
Also the natural hog casings I got from
Syracuse casing are pre tubed and the first time I used them they were a pain in the ass….wouldn’t go in the horn easy and packing them with meat lots of blowouts ….. Well I read a few post here about storage and care of natural casing and it made all
The difference ….. i finally just untubed everything and rinsed packed in a salt brine … i did about 100grams of salt for 20oz of water I just guessed on the salt for my 32oz containers as I don’t have a bucket….and also prepared them for a day or two by chaingjng the water out and the addition of baking soda to the holding water and had zero issues
Also the natural hog casings I got from
Syracuse casing are pre tubed and the first time I used them they were a pain in the ass….wouldn’t go in the horn easy and packing them with meat lots of blowouts ….. Well I read a few post here about storage and care of natural casing and it made all
The difference ….. i finally just untubed everything and rinsed packed in a salt brine … i did about 100grams of salt for 20oz of water I just guessed on the salt for my 32oz containers as I don’t have a bucket….and also prepared them for a day or two by chaingjng the water out and the addition of baking soda to the holding water and had zero issues
