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

[slavikborisov]

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.

 

[DRKsmoking]

Yes that's is a big batch of meats

Should hold you over until May at least

David

 

[kuroki]

Looks great!
There are a few Russian sausages I'd like to try eventually

 

[slavikborisov]

Looks great!
There are a few Russian sausages I'd like to try eventually

Yeah it’s just gonna take me
Some fine tuning for the doctors sausage to taste the way I’m used to.

 

[slavikborisov]

Yes that's is a big batch of meats

Should hold you over until May at least

David

Yes it should !

 

[kuroki]

Yeah it’s just gonna take me
Some fine tuning for the doctors sausage to taste the way I’m used to.

Have you made any of the drier smoked sausages? Quite a few of those I'm a big fan of.

 

[tbern]

they look awesome! that's a nice large batch, but you have great looking equipment to help you get it done! thanks for sharing this!

 

[JLeonard]

Great looking days work.

Jim

 

[slavikborisov]

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

 

[Buckeyedude]

Dang, that's a load! Great job, everything looks great!

 

[slavikborisov]

Dang, that's a load! Great job, everything looks great!

Thanks!

 

[checkdude]

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.

 

[Smoke-Chem BBQ]

I don't think I want to know what Russian doctors put in their sausage...

 

[Steve H]

Dang! Go big. Or stay home! Very nice. Sorry I didn't see this sooner!

 

[slavikborisov]

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.

Thanks!!

 

[slavikborisov]

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

 

[indaswamp]

Nice batch of product there bud.....I enjoyed the pictures of the process. Thanks for posting.

 

[slavikborisov]

Nice batch of product there bud.....I enjoyed the pictures of the process. Thanks for posting.

thanks!! I look forward to processing week posts!!

 

[uncle eddie]

That is a nice day's work for sure. Nice job!

 

[boykjo]

Nice Job. What 30 lb stuffer do yo have. I wouldnt even dare attempt using mine for hotdogs. Gen 1 cabelas