More venison hotdogs, venison bologna and Russian doctor’s sausage

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slavikborisov

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Aug 24, 2021
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As if 50lb wasn’t enough on my last run here’s another 75lb of hotdogs. This go around I decided to go the poaching route and bumped up the casing from 26mm to 28mm cellulose casings which my 30lb stuffer liked a lot more! Venison bologna as usual both recipes stayed the same from the last batch casing were 60mm. Doctors sausage was one of my favorite and I’ve been meaning to attempt to. Flavor wasn’t exactly what they sell at the Russian deli’s but still very good. Recipe I found didn’t call for cure #1 but I threw it in which is why it had more of a hammy flavor then what I have eaten. These went Into
Fibrous casing and poaching directly in the water. I know lots of people sous vid but I don’t have bags large enough for a lot of these so the 160qt stock pot did the trick. Water at 160F till they got to 155 internal. Bologna was all
Done on the smoker as usual. Recipe on the doctors is the same as 2 guys and a cooler channel.
Busy few days did 175lb of meat lol im good for the year.
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Have you made any of the drier smoked sausages? Quite a few of those I'm a big fan of.
Not yet but I’d like to… kabonosy which is technically polish is the only one I’ve done so far which turned out great
 
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It sure looks good! Am picking up used champion juicer tomorrow so Frank's are on the menu. Have done the doctor's sausage couple of times before and like it a lot. Sure envy your gear. Keep smoking.
 
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I don't think I want to know what Russian doctors put in their sausage...
Yeah I guess it called that because back in the day it was what the “doctor ordered” good quality meat , good protein content with the milk and eggs , and an easy meal. But then again the Soviet Union would tell their people anything
 
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Nice Job. What 30 lb stuffer do yo have. I wouldnt even dare attempt using mine for hotdogs. Gen 1 cabelas
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