My Grandad used to have his venison made into ring bologna which was then smoked. He was located in central Pa., near Williamsport. It had a unique flavor that I crave for, I'm in upstate NY and no one here knows how to make it. I even sent for the spices from the butcher shop that makes it down there and then took it to an old German butcher to make for me, but it's just not right. Is there anyone from the Pa. area that knows what I'm talking about and wants to share their secret?? Thanks!