First try at venison ring bologna

[jrypka]

Hey Guys,

I'm planning on trying to make up some venison ring bologna and wondering how much pork or beef I should be adding to my venison? The venison was well trimmed so has essentially no fat. I've got the B&P seasoning mix. What do you think is a good mixture of meat to add to the venison? I've been using about 3 pounds of ground pork trim (maybe 70/30 or so) with 5 pounds of venison for my summer sausage and snack sticks. Thinking I might need more fat for bologna?

Looks like the B&P seasoning has sodium erythorbate in it so I assume I can go right from the mixer to the smoker? Guessing I should also use the B&P sausage phosphate?

Thanks!

 

[smokerjim]

I would go 50/50 as far as the seasoning I'm not familiar with it so I won't comment on that.

 

[Brokenhandle]

Can't be of much help either but looking forward to see how it turns out for you!

Good luck!
Ryan

 

[SmokinEdge]

I agree 50/50 would be a good mix. With erythorbate you can stuff and go straight to smoke, and yes, use the phosphate. I make Marianski’s recipe but add the erythorbate and phosphate.

 

[chopsaw]

I would go 50/50 like Jim said .
I'll stop there . Smokin edge said it for me . So I agree with that .

 

[jrypka]

Thanks guys, I'll report back. There is definitely a steep learning curve to this, but it's coming along.