Venison+moose+pork=garlic coil

[rca dog]

I think "garlic coil" is a Canadian term for what Americans call "ring bologna"  I'm not 100% sure about this though.  Anyway, my plan tomorrow is to try to make this "garlic coil".  I have 2 lbs ground pork (not sure the fat content, long story), 4 lbs ground moose with approx. 10% beef fat, and 4 lbs ground venison with basically 0% fat.  I have pure pork back fat on hand, in 1 lb packs, so if anyone thinks I should add some, I can.

Hopefully, someone on here has some kind of a recipe for what I'm trying to do, otherwise I'll just make it up as I go along,while sticking with the basics.  I want to smoke these, so for 10 lbs of meat, 2 level teaspoons of prague powder #1 will be used.  I think I will want a binder of some sort, so I think I will use 1 cup of NFDMP.  Obviously I want some garlic flavour in there, so maybe 6 tablespoons of garlic powder, or I also have some fresh garlic I could crush, or mince, or puree, or whatever.  Maybe some pepper ? A couple tablespoons of CBP sounds good to me.  Onion powder perhaps, maybe some parsley ?

Anyway, if anyone has any input, I'd be happy to hear it.  Otherwise, you all will have some Q-view coming at you tomorrow AM, and into Monday, as I will have to let the cure work overnight.

 

[crazymoon]

RCAD, I know I'm kinda late to the party here but a pound of pork fat to your four pounds of venison would help !

 

[rca dog]

Just missed it lol.  I just finished stuffing.  As I mentioned, I don't know what the fat ratio in the ground pork is, but judging by how white it is, I'd say there's got to be 20-25 % in there.  I agree, the mixture might be a little on the lean side, but we will see what happens.  Just uploading the pictures to photo bucket now, so the Q-view will be up to date.

 

[rca dog]

So here's the recipe I settled on:

2 lbs fine ground pork - unknown fat content

4 lbs fine ground moose - approx 10% beef fat

4 lbs fine ground venison - approx 0% fat content

2 tsp (10 g) prague powder #1 

50 g Garlic Powder

25 g Coarse Ground Black Pepper

10 g Ground Paprika

10 g Onion Powder

1 cup Non Fat Dry Milk Powder

2 cups cold water

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• rca dog
• Dec 18, 2016

All measured out

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• rca dog
• Dec 18, 2016

The Pork

B3867B4A-DF57-4AF5-847A-3EE8B7FA220D_zpss1tg4hfy.j

• rca dog
• Dec 18, 2016

The Moose

16716075-434F-466E-AF28-3298F76D2D7E_zpsztokwdpw.j

• rca dog
• Dec 18, 2016

The Venison

5C24B8FA-CBFA-4AF9-ADC0-ED23C8E920AD_zpspb9ap7ph.j

• rca dog
• Dec 18, 2016

Getting all mixed up

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• rca dog
• Dec 18, 2016

Sorry no pics of stuffing,I was doing this single handed today.

Stuffed and ready for the smoker tomorrow

0CF2BD62-1D55-43D7-B5D0-E24A4B9996C0_zpso3kr5zux.j

• rca dog
• Dec 18, 2016

We'll see what happens !

 

[rca dog]

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• rca dog
• Dec 19, 2016

Finished them in the water bath, went pretty well.

0E5ED5D6-35AB-4714-B78F-E961CCB5C0CB_zpstqj7iert.j

• rca dog
• Dec 19, 2016

So they are smoked, and now blooming.  They sure smell good.

Money shot tomorrow !

 

[rca dog]

So here it is.  I will be modifying this recipe, it is a bit on the dry side, and it needs some salt.  As per Crazymoon's suggestion, I will be adding 1 lb of pure pork fat, and probably 80 grams kosher salt to the next ten lbs I try.  The flavour is good, just lacking some salt.  

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• rca dog
• Dec 20, 2016

Live and learn !  We will use this in some dishes that have their own salt and moisture, so it's not like it's going to waste.