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Ok here we go Deer Bologna. Decided to give Curley's Sausage Mix a try for go around. This is their Ring Bologna Mix.
18 lb. Deer Meat
7 lb. Ground Beef
1 Package Ring Bologna Mix From Curley's Sausage Kitchen
6 Cups Water
6 Red Fibrous 3.23 in. x 27 in. Casings From Butcher & Packer
Day one: All meat was double ground. Once the casings were stuffed I let them rest in the fridge over night.
Day two: casings hung in the smoker at 130/140 degrees for 2 hours to dry. Next,2 hours of hickory smoke at 150/160 degrees. Finished off by slowly bumping the temp from 160 to 175 over the next 4 hours till Internal Temp was 154 degrees.
I started out by double grinding the deer meat and re grinding the ground beef.
In the mixer with the Curley's
Mixed well. Smelling like Bologna now!
These chubs hold about 5lbs each.
Looking good.
Smoked
Ice Bath
Hanging Out
Look at that beautiful bologna
Ready for the freezer
Taste was great.
18 lb. Deer Meat
7 lb. Ground Beef
1 Package Ring Bologna Mix From Curley's Sausage Kitchen
6 Cups Water
6 Red Fibrous 3.23 in. x 27 in. Casings From Butcher & Packer
Day one: All meat was double ground. Once the casings were stuffed I let them rest in the fridge over night.
Day two: casings hung in the smoker at 130/140 degrees for 2 hours to dry. Next,2 hours of hickory smoke at 150/160 degrees. Finished off by slowly bumping the temp from 160 to 175 over the next 4 hours till Internal Temp was 154 degrees.
I started out by double grinding the deer meat and re grinding the ground beef.
In the mixer with the Curley's
Mixed well. Smelling like Bologna now!
These chubs hold about 5lbs each.
Looking good.
Smoked
Ice Bath
Hanging Out
Look at that beautiful bologna
Ready for the freezer
Taste was great.
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