Ring Bologna

[poacherjoe]

Second grind using 9 lbs venison and 3.5 lbs pork loin

Trying to stuff and keep Shadow at bay at the same time !

Loaded in the smoker drying out for a few hours

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.

 

[DanMcG]

nice work Joe, It looks tasty!

 

[SmokyMose]

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]

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

 

[SmokinEdge]

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.

 

[smokin peachey]

That looks awesome Joe!

 

[smokerjim]

looks good from here,

 

[forktender]

Which recipe did you use ? I like it dryer personally.

 

[SmokinAl]

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

 

[BGKYSmoker]

Looks good to me.

 

[Bearcarver]

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

Bear

 

[poacherjoe]

Which recipe did you use ? I like it dryer personally.

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]

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.

 

[poacherjoe]

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.

Did you see a change in the cook time using loin vs butt??

 

[poacherjoe]

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

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

 

[Bearcarver]

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

 

[disco]

Looks like a delicious success! Big like.