Trying to use up some of last seasons venison and thought I would share my process. Grinding 4lbs. deer and 2 lbs. pork.
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.
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.
In the masterbuilt for first 2 hours at 140 F rotate and add apple and pear chips and bump up to 155
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
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.
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.
In the masterbuilt for first 2 hours at 140 F rotate and add apple and pear chips and bump up to 155
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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