Venison balogna&sausage recipes

[smokingthemidwest]

Hello everybody just wondering what recipes you people recommend? I am very new to the smoking world but i love it.  I am heading to the store to get some cure#1, and what ever else i need. I have fourteen pounds of deer meat, and six pounds of pork butt that i plan to do into two different batches. Thank you in advance.

[KevinG]

There's a lot of good recipes out there. It might be easier to start with a kit, (I like the Hi Mountain) they pretty much have everything you need to make sausage. Once you get the hang of it, it's easy to modify them or to start out on your own.

[smokingthemidwest]

Thanks Kevin, i have tried the lem trail bologna with good success. I might go get another kit but just wanted to know what kind of homemade recipes that you guys and gals liked.

[Mr Walleye]

Here's a few recent posts on balogna. There's a coupl of recipes there too.

http://forum.bradleysmoker.com/index.php?topic=12823.0

http://forum.bradleysmoker.com/index.php?topic=12963.0

http://forum.bradleysmoker.com/index.php?topic=13028.0

Mike

[smokingthemidwest]

Thanks Mr. Walleye i will check into them!!

[smokingthemidwest]

Well just ordered an auber pid today, cant wait to get it to play with it. I think it will make sausage making a whole lot easier.

[HawkeyeSmokes]

You will love that PID. I just got done making hot dogs and the temp control using the PID worked great!

[smokingthemidwest]

yeah i did a lot of reading on this forum and everybody said that they do a great job so we will see. I think it will make me less worried when a do sausage. Does anybody know where auber ind. is located out of? I also ordered a few things from yard and pool so i think i am about ready to do some serious smoking. I am addicted to this forum and my bradley smoker!!!!!

[NePaSmoKer]

yeah i did a lot of reading on this forum and everybody said that they do a great job so we will see. I think it will make me less worried when a do sausage. Does anybody know where auber ind. is located out of? I also ordered a few things from yard and pool so i think i am about ready to do some serious smoking. I am addicted to this forum and my bradley smoker!!!!!

Located in Alpharetta, GA

[smokingthemidwest]

thank you

[smokingthemidwest]

Well life is good, got the pid in the mail yesterday, and harvested a deer last night. Time to play with my new toy, and make some sausage. Going to butcher that deer today, and smoke something tomorrow. Happy new year everybody!!!

[smokingthemidwest]

Hello just wondering if i was making 10 lbs of venison and pork bologna, and looking to add Jalapeno to it how much would your recomend? Thank you in advance

[drano]

smokingthemidwest,
Yes, the PID is great.  I program the first hour at about 200 for preheat, then the next hour goes to about 140 for drying, then steps up from there, finishing at 175 (but I'll go 180 if I need to [read get impatient]). 
If you don't have it yet, buy the book Great Sausage Recipes and Meat Curing by Rytek Kutas.  99% of the people agree it is the book to have on sausage making. 
I've been getting my summer sausage and brat mix from Frisco's in Omaha (lived there several years ago), but now I'm starting to mix my own spices w/ the above book.  Frisco's has great prices on spice mixes and casings. 
http://www.friscospices.com/
Sausage is a slippery slope.  I also got into it for making deer sausage, and "save money".  The Bradley replaced the offset smoker, then a Cabelas 11 lb commercial stuffer, next was a PID for the Bradley, and last year I got a Cabelas Commercial 1/2 hp grinder.  Throw in a ThermoWorks super fast probe thermometer too.  My break even point, dollar wise, is in the future.  My break even point enjoyment wise, was the first use for each of those devices. 
get smokin
drano

[smokingthemidwest]

Hello drano i am checking into that book. I used the PID on a pork roast yesterday, i know i should not need it for doing a roast but i just got it and wanted to play with the new toy. I mean tool!! It worked awesome no problem at all. Yeah i got a lem 5lbs stuffer, a meat grinder, a PID, and a bradley 6 rack digital, my toys(tools) are adding up. I know my break even point will be in a few years, but i have so much fun doing it.

[smokingthemidwest]

Hello everybody, I had a quick question on venison balogna internal temp. What internal temp do you usually take the meat out of the smoker at? I have seen some people take it out at 150*-155* and some people bring it up to 165*. I usually use 70% venison and 30% pork butt, is that about the right mixture? I do use cure in it. Thank you in advance