Elk bologna & fermented venison bologna

[slavikborisov]

Been a while since I’ve done a run been super busy… will add more cut shot tomrw… my usual recipe…. But this time I added lhp dry to the venison and gave it a whirl…fermented went crazy fast got to 4.4 ph in under 24 hrs (in oven w light on and periodically added heat to maintain 100F + )

so prolly due to the higher temps I should’ve started checking sooner but I didn’t mind the tang…. but 4.8 is probably my lower limit… texture was very crumbly as well so it wasn’t that great but it was a good learning experience… the elk on the other hand turned out great as usual

 

[JLinza]

Sounds great, can't wait to see the cut pic's

 

[Gonna Smoke]

Heck yeah!!!

 

[SmokinEdge]

View attachment 723229View attachment 723230View attachment 723231View attachment 723232Been a while since I’ve done a run been super busy… will add more cut shot tomrw… my usual recipe…. But this time I added lhp dry to the venison and gave it a whirl…fermented went crazy fast got to 4.4 ph in under 24 hrs (in oven w light on and periodically added heat to maintain 100F + )

so prolly due to the higher temps I should’ve started checking sooner but I didn’t mind the tang…. but 4.8 is probably my lower limit… texture was very crumbly as well so it wasn’t that great but it was a good learning experience… the elk on the other hand turned out great as usual

LHP will and does go fast. F-LC is slower and better for things like bologna. The crumble texture is from the very low PH and fast drop.

Still anxious to see the cut shots though, and hey, that’s a lot of good work.

 

[indaswamp]

Heck yeah! Gonna be good in the woods with buddies no doubt about it!

 

[Fueling Around]

In for the win!
I’m trying to read up and learn more on ferment processing. Love summer sausage and pepperoni, but want to do it my lower sodium way if that is possible

 

[Timber II]

Very nice job!

 

[crazymoon]

SVB, Nice charge of sausage !!!!

 

[02ebz06]

Very nice looking!
Curious, what smoker are you using? Looks perfect for that.

 

[slavikborisov]

Very nice looking!
Curious, what smoker are you using? Looks perfect for that.

Smoker Build in Progress. (Pic. Heavy)

Hi everyone I figured I'd share my smoker build. I did not buy or find any plans I just drew it up on paper and looked at other builds online to come up with something that would work for me. Yes it is over built I like doing that. No it wasn't cheap but it will last for a life time. 4'x4'x3'...

www.smokingmeatforums.com

 

[02ebz06]

Smoker Build in Progress. (Pic. Heavy)

Hi everyone I figured I'd share my smoker build. I did not buy or find any plans I just drew it up on paper and looked at other builds online to come up with something that would work for me. Yes it is over built I like doing that. No it wasn't cheap but it will last for a life time. 4'x4'x3'...

www.smokingmeatforums.com

Very nice!
Welding is a skill I don't have.

 

[tallbm]

View attachment 723229View attachment 723230View attachment 723231View attachment 723232Been a while since I’ve done a run been super busy… will add more cut shot tomrw… my usual recipe…. But this time I added lhp dry to the venison and gave it a whirl…fermented went crazy fast got to 4.4 ph in under 24 hrs (in oven w light on and periodically added heat to maintain 100F + )

so prolly due to the higher temps I should’ve started checking sooner but I didn’t mind the tang…. but 4.8 is probably my lower limit… texture was very crumbly as well so it wasn’t that great but it was a good learning experience… the elk on the other hand turned out great as usual

It's looking good from here!

Like has been mentioned, I'm getting excited for hunting season and halloween weekend hope to make some things happen. I think I'm only going for deer this year and maybe 1 good 200-225lbs hog if I see one.

I like the hogs at 180lbs or smaller BUT if I'm only getting one I like a little heavier so I get more meat. I just grind the whole thing anyhow and have eaten plenty bigger.
Like indaswamp says, if the fat ain't stinky then the pigs are good to go. Where I'm pulling them from they eat well and always smell fine with the hides off. Smelly hogs with hides on are always going to happen, strong smell or not, there will almost always be some smell.
Hides off to begin judging and all sizes taste great when ground if they were good to go with hides off.

I'd go bigger if I had more freezer space but a 200-225lbs hog + two 80-100lb does is all I'm going to fit this year.

I'm excited... and will stop rambling now :D

 

[slavikborisov]

Alittle late but here some cut shot… the ones on top are the venison fermented… the bottom are elk reg. and elk w/cheese

 

[SmokinEdge]

Heck yea! Looks great

 

[slavikborisov]

Heck yea! Looks great

Thanks!! Yeah next time I use lhp I’m gonna be checking it much quicker

 

[SmokinEdge]

Thanks!! Yeah next time I use lhp I’m gonna be checking it much quicker

Just remember that all variants of fermentation bacteria respond to heat, the higher the fermentation temperature the faster the process. Bacteria generally love body temp so around 90-100F they all work much faster, both good and bad. Some cultures are faster and LHP is one, great for pepperoni.

 

[slavikborisov]

It's looking good from here!

Like has been mentioned, I'm getting excited for hunting season and halloween weekend hope to make some things happen. I think I'm only going for deer this year and maybe 1 good 200-225lbs hog if I see one.

I like the hogs at 180lbs or smaller BUT if I'm only getting one I like a little heavier so I get more meat. I just grind the whole thing anyhow and have eaten plenty bigger.
Like indaswamp says, if the fat ain't stinky then the pigs are good to go. Where I'm pulling them from they eat well and always smell fine with the hides off. Smelly hogs with hides on are always going to happen, strong smell or not, there will almost always be some smell.
Hides off to begin judging and all sizes taste great when ground if they were good to go with hides off.

I'd go bigger if I had more freezer space but a 200-225lbs hog + two 80-100lb does is all I'm going to fit this year.

I'm excited... and will stop rambling now :D

Hell yeah!!! We got archery coming up
Here in PA in October and they are finally letting us hunt on more Sundays instead of like 3…… so for us peasants that work Monday-Friday and hunt on the weekends we get an extra day every week of hunting season!!!

 

[slavikborisov]

Just remember that all variants of fermentation bacteria respond to heat, the higher the fermentation temperature the faster the process. Bacteria generally love body temp so around 90-100F they all work much faster, both good and bad. Some cultures are faster and LHP is one, great for pepperoni.

yeah my curing fridge was empty so I initially threw it in there but my heat light burned out so I opted for the oven…. I saw someone mentioned seedling mat heaters so I might try those instead of all The moisture being around a light bulb because I suspect the 95% humidity is wat burned it out and the dripping as I had a regular appliance bulb facing upward from
The bottom
Which I shouldn’t have done but still I’m thinking the seedling mats might be better

 

[SmokinEdge]

yeah my curing fridge was empty so I initially threw it in there but my heat light burned out so I opted for the oven…. I saw someone mentioned seedling mat heaters so I might try those instead of all The moisture being around a light bulb because I suspect the 95% humidity is wat burned it out and the dripping as I had a regular appliance bulb facing upward from
The bottom
Which I shouldn’t have done but still I’m thinking the seedling mats might be better

The high humidity is absolutely necessary in the fermentation stage, but I stopped trying to humidify my chamber and started just rolling the sausages in plastic wrap for fermentation. In small batches you can use a big zip bag to. It keeps humidity high around the sausage for fermentation but simplifies the process.

 

[slavikborisov]

The high humidity is absolutely necessary in the fermentation stage, but I stopped trying to humidify my chamber and started just rolling the sausages in plastic wrap for fermentation. In small batches you can use a big zip bag to. It keeps humidity high around the sausage for fermentation but simplifies the process.

Yeah that’s what I did in the oven just left it in the meat lug tote and covered in plastic