need bologna recipe

[oldgrump]

Hey i just got a new Brinkman Gourmet Charcoal Smoker Grill and i wanted to make some deer bologna on it as my first round of smoking. I have a recipe for deer bologna, but it takes liquid smoke. I was just wondering if anyone has any good recipes for 5-10 lbs of deer meat. I prefer to mix my own seasoning and not use the store bought seasoning packets. Thanks

 

[crankybuzzard]

I've used this one before with beef and pork fat and it turned out really well.  I've added chopped pickled jalapenos, mustard seed, and a few other goodies a few times as well.

This recipe comes from meatsandsausages.com

Meats	Metric	US
beef	700 g	1.54 lb.
pork trimmings	300 g	0.66 lb.

[h2]Ingredients per 1000g (1 kg) of meat[/h2]

salt	18 g	3 tsp.
Cure #1	2.5 g	½ tsp.
white pepper	2.0 g	1 tsp.
paprika	2.0 g	1 tsp.
allspice	2.0 g	1 tsp.
coriander	2.0 g	1 tsp.
water	150 g	⅝ cup

[h2]Instructions[/h2]

1. Grind meats through 3/16” plate (5 mm). Keep lean meats separately from fat trimmings. Refreeze and grind again. Refreeze again and grind through 1/8” (3 mm) plate.
2. Mix lean beef with all ingredients adding ⅓ (50 ml) of cold water. Add lean pork and ⅓ of cold water and mix well. Add fat trimmings and the last ⅓ of water and mix everything well together.
3. Stuff firmly into 40-60 mm beef middles or fibrous casings. Form 18” (40 cm) long sections. Use butchers twine to reinforce the ends and form a hanging loop.
4. Hang on smokesticks for one hour.
5. When sausages feel dry to touch, apply hot smoke 50-60º C (120-140º F) for 2 hours.
6. Gradually increase smokehouse temperature to 70-77º C (160-170º F), until internal meat temperature reaches 154-158º F(68-70º C). This should take 45-60 minutes or more depending on the size of casings.
7. Shower with cold water for about 10 minutes.
8. Hang for 2 hours at room temperature and then place in a refrigerator.

Charlie

 

[oldgrump]

Thanks. Might give this a try.

 

[woodcutter]

Here is one from NEPAS, I just made again and really like it.

Amish Ring Bologna from Nepas

Old Amish Ring Bologna is made with pork. 

For 2.5 lbs in a couple different ways.

 2 lbs lean pork

1/2lb  back fat

 OR

 2 lb pork shoulder

1/2 lb beef heart or wild game.

Grind the meats thru med plate 2x

 2 t salt

1/2 t cure #1

1 t ground mustard, packed

1 t white pepper

1/2 t allspice

1/2 t marjoram

2 garlic cloves chopped fine

1/2 cup fine powder milk (opt)

1/2 cup cold water

DSCN8597.JPG

• woodcutter
• Jan 9, 2014