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Ring Bologna

poacherjoe

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Second grind using 9 lbs venison and 3.5 lbs pork loin
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Trying to stuff and keep Shadow at bay at the same time !
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Loaded in the smoker drying out for a few hours
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The finished product 12.5 hours later. These were stuffed in 40mm collagen ring casings . Flavor is good and somewhat dry compared to what I have made in the past but this was an experiment using pork loin vs pork butt. Overall I like it but a little more fat would bring out more flavor.
 

smokeymose

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Looks good from here!
I've never used Venison so I can't answer to that. A little fat may have helped with the dryness but it looks like it stuck to the casings well.
The taste is the test...
 

sawhorseray

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Nice piece of work Joe, good to see Shadow standing guard against any spillage, Like! RAY
 

SmokinEdge

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Looks great. Really like that old stuffer too.
I agree more pork fat would be a friend here. I’d still tear it up though.
 

SmokinAl

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Looks real good, but I think you are right it would have been a bit more juicy if you used a butt.
Al
 

Bearcarver

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Looks Outstanding from here, Joe!!
Nice Job!
Like.

Bear
 

poacherjoe

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Which recipe did you use ? I like it dryer personally.:emoji_thumbsup::emoji_thumbsup::emoji_thumbsup:
I used P&S seasonings red barn bologna with 9 pounds of venison to 3.5 pounds of pork loin. I knew it would be dryer but I just had to try it. Overall I like it. Strange thing was that the last 12.5 pound batch of ring bologna only took 6.5 hours to get to temp. This lean stuff took 12.5 hours . I wonder if it was due to the lean meat or the temp probe not being hung from the same spot? Thanks for the likes
 

crazymoon

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PJ, Your sausage looks great, I too have experimented with loin vs. butt when mixing with venison, I use pork butt now for the extra fat it provides.
 

Bearcarver

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Shadow makes cleanup of and spillage a breeze! Thanks for the like

"Shadow" was our last Buddy to leave us.
He was a pure black "Lab/Springer", we had for 12.5 years. RIP
Great Dog!!


Bear
 

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