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Venison Trail bologna

tony111

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Joined Nov 7, 2007
Trying to use up some of last seasons venison and thought I would share my process. Grinding 4lbs. deer and 2 lbs. pork.
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Using Lems Backwoods seasoning and some jalapeno from the garden and a three pepper cheese the Mrs. picked up jalapeno, habanero and chipolte. I like some extra spice in my bologna.
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I did 4 in 1 1/2 inch by 12 inch casings around a pound a piece and the rest stuffed into 32 mm casings. I like the smaller ones to take hunting or on a road trip.
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In the masterbuilt for first 2 hours at 140 F rotate and add apple and pear chips and bump up to 155
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Total of 6 hours pulled at 153 internal and did a ice bath on the larger ones and this pic is after a 1 hour bloom. I have ran about 25 lbs of these so far and have turned out great . Going to switch over and try some kielbasa next , thanks for looking
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poacherjoe

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Joined Nov 7, 2019
Looking good. I am almost ready to make a batch of bologna using bear meat and bacon ends
 

pushok2018

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Very nice color on your sausages. I see from your picks that your grinded your meat through 3 mm plate. Is this correct? Just once? Any chance you can provide a pick with sliced sausage? I am sorry for too many questions - just want to understand your process...
 

jcam222

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Man those look fantastic!! I’d eat a ton of those in a road trip or in my recliner.
 

tony111

Smoke Blower
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Joined Nov 7, 2007
pushok2018 yes i do grind the meat through a 3 mm plate. I grind the venison when i harvest it through a 3 mm plate at a ratio of 90/10 with beef fat, then regrind with the pork. So 2 grinds through the 3 mm plate. Here is a pic of the 32 mm sliced. Hope this answers your questions
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pushok2018

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tony111, I got it. Thank you for providing the details. Your sliced sausage looks very good!
 

smokerjim

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looks great, bet it taste even better
 

SmokinAl

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Looks great!
We like spicy, so I may give your recipe a try!
Al
 

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