- Dec 8, 2022
Wow.. How to make this short. Im a newbie in the smoking department. Making my own venison bologna (summer sausage) recipe. First batch came out with venison flavor, gritty texture. Second batch I adjusted some things and added some things. Came out great except for that gritty texture. In Pa we call it venison bologna but to others, this process is referred to as summer sausage. Mix is not emulcified like bologna mix is. Grinding only. Problem I'm having is gritty texture. Flavor, smoke, and seasonings are there in taste. 10 pound venison, 1 pound beef fat. Half cup NFDM, 1/2 cup ice water, 1/2 cup vegetable oil. 2 tsp curing salt. Im able to maintain temps through smoking process and pull out when IT is 160°. Starting temp in unit is 140° for 3 hours, 160° 2 hours and if IT is still low I go to 180° in unit til IT is 160° normally 6 hours and done. Comes out gritty. Binding isn't a problem. Binds very well. Smoke ring is about 1/16-1/8 inch. I can only guess that it's not staying cold enough through mixing/grinding process. Kinda at a loss. Both batches I've run are edible, and sustainable but the turn off is that gritty/grainy texture. I can cut off a hunk and squeeze moisture to drip out so I know it's not dry by any means. Could it be from the NFDM?? Again, im at a loss. Appreciate any input and will offer any answers to questions I probably didn't cover in this post.