I found some deer burger in the bottom of the frezer that had a couple years on it and thought I would make a few links of bologna. Used 10 lbs deer and 2 lbs pork sausage and a Lems backwoods mix and added some dried jalapeno pepper. I ran all the burger through the grinder with a 1/8 plate after it thawed to get a better consistency (less air voids) this time around. I let them sit in the cooler part of the shop for about 7 hrs. after stuffing, then into the mes with the water pan and set at 150 and the timer on 24 hrs around 7PM. At 8 AM the next mourning bumped it up to 160 then at noon up to 170 and stuck in the digital thermo. It was showing a temp of 149 and let it go to 6 PM that evening to a final temp of 156. I would say this is the best bologna to date for me. Sorry I did not think of taking any pics till I started to slice this AM.
1 down 1 to go
A close up of the consistency
Ready to vac in stacks of 5 per week for lunches at work
16 weeks worth of good lunch meat ready for the freezer
I have smoked these quicker but had problems with the fat rendering out . This seemed to work well for me this time around.
Thanks for looking
1 down 1 to go
A close up of the consistency
Ready to vac in stacks of 5 per week for lunches at work
16 weeks worth of good lunch meat ready for the freezer
I have smoked these quicker but had problems with the fat rendering out . This seemed to work well for me this time around.
Thanks for looking
