Deer Bologna and Summer Sausage

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

05sprcrw

Smoking Fanatic
Original poster
Feb 7, 2012
324
18
Rural NE
Well, I got together with an aunt and uncle and we made 160 pounds of deer bologna, and 60 pounds of summer sausage


Cracked Pepper and garlic summer sausage  from a kit they had laying around we wanted to use them up instead of mixing my recipe up.


Plain summer sausage, again from a kit still prefer my jalapeno cheddar summer sausage recipe.

18 Summer Sausages ready to go

Bologna, in my grandpa's old smoke house. I was feeling a little nostalgic and wanted to use this like I remember he doing when I was little. This is only one, the other side is as full.

I will try and remember some better pictures that I have on the camera, these were from my cell phone.
 
Last edited:
The bologna cold smokes for about 24 hours with straight mulberry and the sausage took about 4 hours to get to internal of 160, then ice bath, and left bloom for 4 hours before eating/packaging.
 
 
Oh wow! I missed this! 
drool.gif
   That looks awesome!  Job well done! Well done indeed! 
thumb1.gif
  You're set for a while now 
biggrin.gif
 
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

Latest posts

Hot Threads

Clicky