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first venision bologna

lyle o

Newbie
15
10
Joined Sep 21, 2013

mixed 70% venison 30% pork and pork fat


smoked for 5 hours with maple


read other posts and decided to finish with a boil to 160 degrees then cold bath couldn't find done pic but when I do will post used mortons tenderquick seemed alittle salty at first but after it sat for awhile was better but I like salty and my doctor said I need more salt imagine that made 21 rings hopefully me and the son can get out and get more venison or possibly a bear am really enjoying this smoking and you can get a ton of info on here so thanks to everyone
 

themule69

Epic Pitmaster
12,888
349
Joined Oct 7, 2012
Looks GREAT! Thanks for sharing. What did you use for seasoning?

Happy smoken.

David
 

link

Smoking Fanatic
990
369
Joined May 7, 2008
Wow that looks great! Where do we place our orders?
 

chef willie

Master of the Pit
OTBS Member
3,199
364
Joined Dec 31, 2010
I'm liking the casing size....are those beef middles? And that looks like an actual smokehouse build. Looks real good for your first sausage making adventure. A little more detail would be nice...the meat actually emulsified? ..Willie
 

lyle o

Newbie
15
10
Joined Sep 21, 2013
mustard seed and garlic salt and red pepper flakes just kinda willy nilly threw it together but turned out really well
 

lyle o

Newbie
15
10
Joined Sep 21, 2013
yea they were beef just kinda threw a bunch of stuff in the mixer and stuffed it was surprised they looked as good as they did mixed and left sit overnight in fridge and then run smoker at 130 degrees or so for roughly 5 hours then boiled to internal temp of 160 then dipped in ice water casings can be somewhat tuff to remove but are edible should have wrote down the amounts of spices only used mustard seed and garlic salt did weigh amount of pork and venison live and learn I will say the smoke house works really good need to try possibly a turkey or some chicken for a hot smoke
 

redheelerdog

Master of the Pit
SMF Premier Member
2,036
665
Joined Dec 4, 2011
Looks really good Lyle, nice job. I like the size of your smoker!
 

humdinger

Master of the Pit
OTBS Member
Group Lead
1,686
90
Joined Jun 27, 2012
Dang lyle. Those sausages are almost too pretty to eat. Oh well, I guess you can always make more.
 

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