Venison hotdogs and bologna

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slavikborisov

Meat Mopper
Original poster
Thread starter
Aug 24, 2021
230
224
Pennsylvania
First time making hotdogs in general second run on the venison bologna.

Will be sharing all recipes once I get back home from work today as I don’t have a picture of what I wrote down.
Did 50lb of bologna w 25lb cheddar and 25lb of hot pepper cheese and pickled jalapeños.
Hotdogs were also 50lb with 25lb being plain and 25lb having whatever was left of the cheeses and pickled jalapeños from the bologna recipes.

Hot dogs were a 70/30 venison to pork back fat mix
Bologna was 80/20 venison to pork back fat
mix. The cheese was a huge plus will be using it more often! Hotdogs were ground on an 1/8” plate 4 times. Texture was perfect flavor was spot on @SmokinEdge gave me the base recipe and I added a few touches to it but I would definitely agree the mace gives it the unique hotdog flavor that was my first time ever using mace and now I really recognize the flavor so thank you for posting that up!!

Here a few pic I was busy so I didn’t get a lot of in process pics. Recipes coming up


EDIT
Recipe for cheddar bologna
Salt 17g/kg
B pepper 4g/kg
W pepper 2g/kg
Garlic powder 1.5g/kg
Onion powder 1.5g/kg
Paprika 2g/kg
Mustard seeds 5g/kg
Ground mustard 1g/kg
Ground mace 1.5g/kg
MSG 2.5g/kg
NFDM 10g/kg
Water 100g/kg
Cure 1 2.5g/kg
SE 0.5g/kg
High temp cheddar 150g/kg

Recipe 2
Bologna with hot pepper cheese and pickled jalapeños
Salt 17g/kg
B pepper 4g/kg
W pepper 1g/kg
Cayenne pepper 0.5g/kg
Garlic powder 0.5g/kg
Onion powder 1.5g/kg
Paprika 2g/kg
Mustard seeds 5g/kg
MSG 2.5g/kg
NFDM 10g/kg
Water 100g/kg
Cure 1 2.5g/kg
SE 0.5g/kg
Hot pepper hi temp cheese 150g/kg
Pickled jalapeños drained and diced 30g/kg

Hot dogs
Salt 16g/kg
W pepper 2g/kg
Garlic powder 2g/kg
Onion powder 2g/kg
Paprika 3g/kg
Dextrose 7g/kg
Ground mustard 1.5g/kg
Ground mace 1g/kg
Amesphos 4g/kg
MSG 2.5g/kg
NFDM 10g/kg
Water 100g/kg
Cure 1 2.5g/kg
SE 0.5g/kg

Added on the half of the 50lb batch some High temp cheddar and hot pepper cheese at roughly 130g/kg And watever was left of the jalapeños from the bologna


Hope those recipes help someone you can adjust the spices you your spice level this is a very small amount of heat and just right for anyone to enjoy in my opinion





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More pics
 

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