- Apr 6, 2016
- 14
- 22
Made 25 pounds of Venison Ring Bologna this weekend using Curly's seasoning. The only modification was adding a tablespoon of Serrano pepper powder and 5 cups of NFDM (not sure if that's in the acronym line-up, but that's Nonfat Dry Milk--acts as a binder and helps retain moisture--goes in all my sausage).
I have to say, this came out fantastic. Moist, flavorful, and the texture was spot on, IMO. Surprisingly not much heat, and I might even double the powder going forward. In the second pic you can see the whole link has the casing on, the slices next to it are casing free, so I think the color and smoke came out just right. The only problem was that I had to smoke it in two batches, so it took all day. Actually, that's not a problem, is it? :)
I am on the fence on how to freeze this, though... Do you keep the casing on (I'm guessing it would help with freezer burn), or remove it before freezing? After frozen, do the casings come off easier? Harder? Thanks, all. Trying to toe the line between 'freezing quality' versus 'ease of eating' as I will give most of this away.
I have to say, this came out fantastic. Moist, flavorful, and the texture was spot on, IMO. Surprisingly not much heat, and I might even double the powder going forward. In the second pic you can see the whole link has the casing on, the slices next to it are casing free, so I think the color and smoke came out just right. The only problem was that I had to smoke it in two batches, so it took all day. Actually, that's not a problem, is it? :)
I am on the fence on how to freeze this, though... Do you keep the casing on (I'm guessing it would help with freezer burn), or remove it before freezing? After frozen, do the casings come off easier? Harder? Thanks, all. Trying to toe the line between 'freezing quality' versus 'ease of eating' as I will give most of this away.
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