Venison Bologna

Started by NePaSmoKer, November 22, 2009, 08:14:34 AM

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NePaSmoKer

Another friend that works with my wife wants 25 pounds of bologna. Going to grind tomorrow.




nepas

NePaSmoKer

We got some of the venison ground this morning.

Here are my deer camp helpers  :D My wife is a country Amish girl and knows how to dress and cut  :D  ;D



The Cabelas low end grinder going for trial run.







I would give this little buggar a 4.5 star rating. Its not bad. I did the 25 pounds in about 15 mins  ;D


If your on a budget and need a decent grinder, Give this ons a try.


nepas

NePaSmoKer

Got the venison/pork ground 80/20














nepas

FLBentRider

Does the stuffer stand on its own or do you clamp it down ?
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NePaSmoKer

Quote from: FLBentRider on November 24, 2009, 07:28:10 AM
Does the stuffer stand on its own or do you clamp it down ?

It stands good with the larger tubes but when i use the smaller tubes i need to clamp it.


nepas

classicrockgriller

That is a nice pictorial.

Did you grind the pork and mix by hand or did you regrind it all together?


Tenpoint5

That's gonna be some good stuff there
Bacon is the Crack Cocaine of the Food World.

Be careful about calling yourself and EXPERT! An ex is a has-been, and a spurt is a drip under pressure!

NePaSmoKer

Quote from: classicrockgriller on November 24, 2009, 08:34:18 AM
That is a nice pictorial.

Did you grind the pork and mix by hand or did you regrind it all together?



I ground the meat with the med plate. I do all my mixing by hand, i get a better incorporation that way.

Most of the time i grind 1 time.

nepas

Tenpoint5

How did it turn out? I know you had to sample one of them chubs!
Bacon is the Crack Cocaine of the Food World.

Be careful about calling yourself and EXPERT! An ex is a has-been, and a spurt is a drip under pressure!

NePaSmoKer

Chris

I just got them hung in the bighouse. I wanted the mix to marryup all night  :D




The white spots are raindrops.


nepas

Tenpoint5

Sorry Nepas Worked last night and I didn't look at the date of the last post. I will wait until I get up from my nap then ask how it tasted. ;D
Bacon is the Crack Cocaine of the Food World.

Be careful about calling yourself and EXPERT! An ex is a has-been, and a spurt is a drip under pressure!

classicrockgriller

I'll save you some money on UPS, just send me the small one.;D

NePaSmoKer

Mark   (Fair-chase)

Here is the inside and outside workings of my smokehouse.

Fresh air vent on the bottom split door.




The 24,000 BTU burner. I use a stain less steel pan for the heat deflector.



I found that a small SS pan for the wood makes it smoke longer.



My outside vent. It is a 6" with damper reduced down to 4" with a cap. The stack is 12" higher than the roof for air draw.





nepas

classicrockgriller

Mark, there is a post of nepas putting this together. It is an awesome looking smoker and nepas did a fine job on it.

NePaSmoKer

Quote from: classicrockgriller on November 25, 2009, 07:42:05 AM
Mark, there is a post of nepas putting this together. It is an awesome looking smoker and nepas did a fine job on it.

Thanks crg

Its going to be a busy couple weeks around here smoking. Not doing the gobbler in the Lil'Tex this year, We are going to my other daughters house. She is married to a Puerto Rican guy that has a big family so we will be eating good. I'm happy she has a great guy with a damn good job. He supports her military career and i know he will be missing her when she goes to Afgn for a few months.

nepas