Made up some deer bologna this weekend. Ground up some deer and pork butt.
(http://i726.photobucket.com/albums/ww263/OU812_bucket/sausage/Jan22_0003.jpg)
(http://i726.photobucket.com/albums/ww263/OU812_bucket/sausage/Jan22_0006.jpg)
Mixed together.
(http://i726.photobucket.com/albums/ww263/OU812_bucket/sausage/Jan22_0008.jpg)
Added the spices and mixed again.
(http://i726.photobucket.com/albums/ww263/OU812_bucket/sausage/Jan22_0011.jpg)
(http://i726.photobucket.com/albums/ww263/OU812_bucket/sausage/Jan22_0010.jpg)
Then ground again.
(http://i726.photobucket.com/albums/ww263/OU812_bucket/sausage/Jan22_0013.jpg)
Ready for the fun.
(http://i726.photobucket.com/albums/ww263/OU812_bucket/sausage/Jan22_0015.jpg)
Ready for a good nights rest, thats 10 lb of bologna hanging there.
(http://i726.photobucket.com/albums/ww263/OU812_bucket/sausage/Jan22_0017.jpg)
In the morning coming up to room temp wile the smoker is warming up.
(http://i726.photobucket.com/albums/ww263/OU812_bucket/sausage/Jan22_0016.jpg)
After the cook and 48 hr rest in the fridge to let things blend, I did smoke this with 2 hr pecan, couldnt help my self.
(http://i726.photobucket.com/albums/ww263/OU812_bucket/sausage/Jan26_0001.jpg)
All sliced up and ready to package.
(http://i726.photobucket.com/albums/ww263/OU812_bucket/sausage/Jan26_0003.jpg)
(http://i726.photobucket.com/albums/ww263/OU812_bucket/sausage/Jan26_0004.jpg)
Weighed out in 1/2 and 1 lb packages
(http://i726.photobucket.com/albums/ww263/OU812_bucket/sausage/Jan26_0006.jpg)
Ready for the freezer, the one up front in the middle is for lunches, the girls thought it was great and kept grabbing some wile I was packing.
(http://i726.photobucket.com/albums/ww263/OU812_bucket/sausage/Jan26_0007.jpg)
The wife even made bologna sandwiches for her lunch, all I could do is bite my lip wile she was eating that good lookin sammie cause she DONT like deer and she has been tacking those sammies to work for 2 days now.
You think I should tell her?
Why you sneaky little............hehe way to go. I love to dupe people when they say I don't like it before even tasting it.
Sure don't look like the bologna I'm used to!
Looks great OU
Lump
Looks great OU!
I wouldn't tell her until you run out. Then tell her to make more you need to go harvest another deer.
Now that looks good. Nice job.
Outstanding there OU
Man i would like to be your neighbor ;D
As long as it's not rocky mountain oysters, keep leading her on till it's gone. I agree with lumpy, it is a little different looking, does it taste like bologna?
Quote from: KevinG on January 27, 2010, 07:23:59 PM
As long as it's not rocky mountain oysters, keep leading her on till it's gone. I agree with lumpy, it is a little different looking, does it taste like bologna?
Its allot darker because its 70% deer and only 30% pork, the store bought is mainly pork which makes it look lighter in color.
The flavor is allot more bold than the store bought bologna and the texture is firmer.
Go to the deli and see if you can find Old German Style Bologna.
Good stuff.
812,
That looks great!
KyNola
OU that's one big chub ;D ;D
Way to go, man does that ever look impressive. Got to love that stuffer too. I,d have to tell my wife and daughter that it was made from pork because they both love venison, if they new it was deer I wouldn,t have any for my self. They would probally steal it and hide it from me. ;D ;D
My kids would rather have deer than beef when we have steak night.
Even my son has his girl friend eating deer.
But my wife Noooo, Ha, I sneak it in every chance I get.
Quote from: OU812 on January 27, 2010, 04:22:40 PM
The wife even made bologna sandwiches for her lunch, all I could do is bite my lip wile she was eating that good lookin sammie cause she DONT like deer and she has been tacking those sammies to work for 2 days now.
You think I should tell her?
UUHHHHHhhhhhh. Depends on how big of a lump you want aside your head!! :'(
I see fried bologna sammies in someone's future!
Quote from: Caneyscud on January 28, 2010, 07:11:47 AM
I see fried bologna sammies in someone's future!
Oh Ya!
Fried bologna in bacon grease, reminds me of my broke a** younger days.
Looks real good! Could you post the recipie. Looks like something I would like to try!
Thanks,
Mark
The recipe is in the book "Great Sausage Recipes and Meat Curing"
Deer Bologna
For German Bologna use Lean Beef instead of venison
For 10 lbs:
7 lbs venison
3 lbs pork butts
1 tsp ground white pepper
3 Tbs ground mustard
1 Tbs ground celery
1 tsp ground nutmeg
1 tsp ground coriander
1 tsp garlic powder
4.5 Tbs powdered dextrose
2 cups soy protein concentrate (or Substitute with Non Fat Dry Milk)
2 cups ice water
2 tsp Instacure #1 (DQ Curing salt #1, Prague Powder #1, pink salt)
4 Tbs salt
Grind meat through 3/16' grinder plate. Mix ingredients and distribute evenly, add water as you go. Bologna is usually stuffed into 8" diameter casings but 3.5", 5" or any size that is handy will work too. Hang at room temperature until casings are dry. Place in preheated smoker at 165 degrees. until internal temp reaches 150 degrees. Remove and cool in a water bath until internal temp is brought down to around 90 degrees. This type of bologna is usually not smoked. If you like a more store bought look, be sure to emulsify the meat while grinding.
Enjoy
I don't know how I missed this one. Looks Great OU812!! Maybe even kinda familiar. But I would save telling Momma until one of those days when you are really feeling your oats. Then spring it on her but I suggest not telling her that everyone else has known for awhile.
Quote from: Tenpoint5 on February 01, 2010, 08:20:13 AM
I don't know how I missed this one. Looks Great OU812!! Maybe even kinda familiar. But I would save telling Momma until one of those days when you are really feeling your oats. Then spring it on her but I suggest not telling her that everyone else has known for awhile.
The only thing I did different was I put 2 hr smoke on it. Just enough you know its there but still lets the flavor of the bologna stand out.
As far as tellin the wife, Holly, its deer Taby broke the silence Sat after noon, thats almost a week of her takin it to work for lunch. Taby was makin a sammie and Holly said, can you make me one? Then Taby, knowin it is deer all along, said I thought you dont like deer.
I left the room. ::)
Something tells me the words "You SOB" might have been uttered.
Quote from: Tenpoint5 on February 01, 2010, 08:39:25 AM
Something tells me the words "You SOB" might have been uttered.
"Uttered" is an under statement.
Taby thought it was funny.
But the question is this Did she eat that sammie Taby made for her? Or did she throw it at you!!
Belive it or not she ate the sammie.
She said "I kinda thought it was deer but it dont taste like deer"
I said "Thats because in your head you think you dont like deer and if you know its deer then you taste deer. You eat deer all the time when I cook"
She gave me one of those looks and I left the room, again.
Curt you need to get a new drawstring on that bag of yours!! The cat seems to be getting out quite often here lately!!
Quote from: Tenpoint5 on February 01, 2010, 09:30:42 AM
Curt you need to get a new drawstring on that bag of yours!! The cat seems to be getting out quite often here lately!!
Taby keeps lettin the cat out, she thinks its funny.
The funny thing is Holly says Taby is just like me, and it shows.
Definately impressed with the bologna! That looks awsome. What size casing did you use? It looks alot bigger than the 3.5 inch I get from Scheels (which is as big as I can get there).
It is a 5" casing and holds 10 lb easily.
I get them from Hobart/Frisco Spices which has a store here in Omaha.
Well the address is in LaVista but I call it Omaha.
OK, I gotta ask, OU is your handle and you live in Omaha? I am going to assume that you meant NU, but this forum won't let you change your handle and is just too great to stop using! ;D ;D ;D
Nope
O U 8 1 2
Oh you ate one too ;D
AHHHHHHH! clever. The OU through me off and I never read it all together. Anyway, I am done going off subject, for now.
Nice bologna, OU! And see, even after your wife learned it was deer, she ate it anyway!!!
Mrs
Quote from: seemore on February 03, 2010, 07:42:04 AM
Nice bologna, OU! And see, even after your wife learned it was deer, she ate it anyway!!!
Mrs
Yep. I'll break her of that "It tastes like deer" thing yet. ;D
Been workin on it for 25 years now and shes gettin closer. ::)
Hey OU, am thinking of using this recipe, but due to the ease of getting Morton Tenderquick compared to Instacure was thinking about using MTQ insted. Do you think that it would change the flavor much (or drown the flavor with salt)?
mow_delon
For MTQ to work properly you need 1 Tab per lb and that would be 10 Tab of MTQ in the mix. I think that even if you take all the salt and the cure out of the mix and replace it with MTQ you would end up with an overly salty product.
Then you have the sugar to think about, MTQ has sugar in it also.
You can get cure #1 at many places on the net. its very inexpensive and if your thinkin about makin sausage more often I say get the cure. It will store for a long time, just keep it sealed and out of direct light.
I actually make a lot of sausage, but use Mortons all the time because the local grocery store doesn't carry the other cures. I am gonna go to the locker today to try and pick some up, though.
Ditto on what OU said.
get cure 1
IMHO MTQ Sux for sausage making
Quote from: NePaSmoKer on February 05, 2010, 10:57:07 AM
IMHO MTQ Sux for sausage making
I was tryin to be nice. :D
For sausage Morton recipes are now written that you add 1/2 tablespoon (1 1/2 teaspoons) per pound.
Quote from: Habanero Smoker on February 05, 2010, 01:44:45 PM
For sausage Morton recipes are now written that you add 1/2 tablespoon (1 1/2 teaspoons) per pound.
Good to know. Thanks
When did they change that?
Quote from: OU812 on February 05, 2010, 01:50:32 PM
Quote from: Habanero Smoker on February 05, 2010, 01:44:45 PM
For sausage Morton recipes are now written that you add 1/2 tablespoon (1 1/2 teaspoons) per pound.
Good to know. Thanks
When did they change that?
I'm not sure, but if you check their recipe site and look under cure recipes, you will see that is what they use. I purchased their updated "Home Meat Curing Guide," and that was published in August, 2005 and they use 1/2 tablespoons per pound. I have a pdf version of the old guide on my computer and I believe the old guide used 1 tablespoon per pound. I have to see if I can locate that on my disk.
I have the old guide also, any chance of gettin the new one?
Allied Kenco sells it, but if you only want the guide it is cheaper to order it directly from Morton. It costs $4.99 plus $2.50 handling if you order less then 2, for more or if you purchase other products with the order they charge the handling plus shipping. It is a 32 page booklet which is interesting. I would only recommend it if you use Morton cures a lot.
Home Curing Guide (http://morton.elsstore.com/view/product/?id=21181&cid=178)
I dont use Morton cures much any more, just nice to have the book to keep up with what they have to offer.
Got some 4" casing so I am going to give this a try this weekend. I have some high temp cheddar or pepper jack cheese, maybe I should add some of that in too what do you guys think?
Mark
I say go for it.
With that big of casin ramp your temp up slowly and with small temp increases so the outside dont cook faster than the inside.
So don't start at the 165 like the recipe says?
Mark
I start at 130 for an hr then turn on the smoke and bump the temp up to 140 for 2 hr then bump the temp up to 150 for 2 hr then 160 for 2 hr then finish with a cabnet temp of 170 till the IT of the sausage hits 152 for at least 30 min.
Pull out of the smoker and drop in a cooler full of ice water and keep in the cooler till the IT drops to 100 then pull out of the water and hang at room temp for 2 hr before puttin in the fridge.
I like to let the sausage hang in the fridge 48 hr to let the flavors blend then slice and enjoy.
Good luck and let us know how things go for ya.
Quote from: OU812 on February 12, 2010, 09:29:13 AM
I start at 130 for an hr then turn on the smoke and bump the temp up to 140 for 2 hr then bump the temp up to 150 for 2 hr then 160 for 2 hr then finish with a cabnet temp of 170 till the IT of the sausage hits 152 for at least 30 min.
Pull out of the smoker and drop in a cooler full of ice water and keep in the cooler till the IT drops to 100 then pull out of the water and hang at room temp for 2 hr before puttin in the fridge.
I like to let the sausage hang in the fridge 48 hr to let the flavors blend then slice and enjoy.
Good luck and let us know how things go for ya.
Remember to remove the probe from the bologna before you put it in the ice water. Probes don't like water at all. Experience talking
Quote from: Tenpoint5 on February 12, 2010, 02:50:37 PM
Quote from: OU812 on February 12, 2010, 09:29:13 AM
I start at 130 for an hr then turn on the smoke and bump the temp up to 140 for 2 hr then bump the temp up to 150 for 2 hr then 160 for 2 hr then finish with a cabnet temp of 170 till the IT of the sausage hits 152 for at least 30 min.
Pull out of the smoker and drop in a cooler full of ice water and keep in the cooler till the IT drops to 100 then pull out of the water and hang at room temp for 2 hr before puttin in the fridge.
I like to let the sausage hang in the fridge 48 hr to let the flavors blend then slice and enjoy.
Good luck and let us know how things go for ya.
Remember to remove the probe from the bologna before you put it in the ice water. Probes don't like water at all. Experience talking
Good point 10.5, very good point.
Quote from: OU812 on February 12, 2010, 09:29:13 AM
I start at 130 for an hr then turn on the smoke and bump the temp up to 140 for 2 hr then bump the temp up to 150 for 2 hr then 160 for 2 hr then finish with a cabnet temp of 170 till the IT of the sausage hits 152 for at least 30 min.
Pull out of the smoker and drop in a cooler full of ice water and keep in the cooler till the IT drops to 100 then pull out of the water and hang at room temp for 2 hr before puttin in the fridge.
I like to let the sausage hang in the fridge 48 hr to let the flavors blend then slice and enjoy.
Good luck and let us know how things go for ya.
So do you mean to hold the IT at for 152 for 30 minutes or it takes around 30 minutes to reach 152?
Thanks,
Mark
Hold at 152 for 30 minutes or until it jumps to 153 is how I do it.
Quote from: Tenpoint5 on February 14, 2010, 08:07:50 AM
Hold at 152 for 30 minutes or until it jumps to 153 is how I do it.
Exactly.
Just to let you all know...
I made a batch of spicy snack sticks this weekend (the recipe from the recipe site) and used MTQ insted of cure #1. I left out the salt and used MTQ at the 1/2 Tbs per pound. The sticks came out OK, but definately short on the salt (taste a little bland). I also made a batch of "Greg's Spicy sticks" (from the recipe site) with MTQ at the same rate, left out all salt, but used the "optional" Accent it includes and these stick came out great! Not salty at all, but not bland at all, either.
I know that I will never convert anyone to using MTQ in place of cure #1, but just wanted to let people know that if it is as hard to get for them as it is for me (I was in Lincoln, NE and called 2 different lockers, the specialty sausage store (can't remember the name) and two different grocery stores and no one had ever heard of it. One locker said I could buy their sausage stick spice mix, but not just the cure), the 1/2 Tbs per lb works OK, and with a little messing around, i think it could work great.
Of course this is just my opinion ;D ;D
Good to here you got the MTQ to work for you
and of corse every one is welcome to there own opinion.
Mow...try this place for the cure. It's a place in Eastern Iowa that I've dealt with. Shipping was reasonable too (I'm in Western Iowa).
http://stores.curleyssausagekitchen.com/StoreFront.bok (http://stores.curleyssausagekitchen.com/StoreFront.bok)
I'm going to have to stop reading these post. I am not even a big fan of bologne but after seeing this I want to make my own! Great pics! This new smoking addiction is going to get outta control. I have now decided that a sausage stuffer and meat slicer are my next must have.
Quote from: SnellySmokesEm on February 16, 2010, 08:24:50 PM
I'm going to have to stop reading these post. I am not even a big fan of bologne but after seeing this I want to make my own! Great pics! This new smoking addiction is going to get outta control. I have now decided that a sausage stuffer and meat slicer are my next must have.
You are hooked!
Like KaNola said "reel him in boys, he's hooked"
Quote from: SnellySmokesEm on February 16, 2010, 08:24:50 PM
I'm going to have to stop reading these post. I am not even a big fan of bologne but after seeing this I want to make my own! Great pics! This new smoking addiction is going to get outta control. I have now decided that a sausage stuffer and meat slicer are my next must have.
Yep, I think hes hook, now go get that stuffer and show us how its done.
Quote from: SnellySmokesEm on February 16, 2010, 08:24:50 PM
I'm going to have to stop reading these post. I am not even a big fan of bologne but after seeing this I want to make my own! Great pics! This new smoking addiction is going to get outta control. I have now decided that a sausage stuffer and meat slicer are my next must have.
Well What Cha Waitin Fer?????