Venison Ring Bologna - The HuntingPA.com Outdoor Community
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post #1 of 8 (permalink) Old 12-06-2017, 04:43 PM Thread Starter
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Venison Ring Bologna

Anybody make their own, preferably in a smoker? I want to make a batch in my smoker for the first time. How long do you smoke and what temp? Any tips and suggestions would be much appreciated
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post #2 of 8 (permalink) Old 12-07-2017, 09:48 AM
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I've always made my own bologna, sausage and snack sticks. I prefer to make during off season (late January - February) to get by "cabin fever". I purchase casings, spices and mixes from PS Seasonings. This is who Cabelas re-packages their kits from. I prefer a heavy smoke flavor on my meats so I do a colder smoke (temps between 90 -110 degrees F) meats in an non-insulated smoker (I use the Big Chief) and smoke for 8-10 hours and then bring to final temperature in the kitchen oven set at 200F. After bringing to temperature I immerse in cold water and hang outside to air dry and vacuum seal. Takes about 12-16 hours total to complete the process but everything is fantastic. Of course in doing this process a lot of beer is also enjoyed!
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post #3 of 8 (permalink) Old 12-13-2017, 07:54 AM
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Deer Bologna 30lb of meat
9 cups of h20
20 tbsp. Morton quick tender
8 tbsp. salt (or season salt)
8 tsp. garlic powder
10 tsp. black pepper
8 tsp. accent (optional; all MSG)
8 tbsp. mustard seed
4-8 tsp. red pepper depending on taste (optional)
Mix well let set in fridge for 24hours
Bake 350 for 75 min wrapped in foil (or stuffed in casings) on a rack in a covered roasting pan with water in bottom of pan. I will also do this in a smoker bringing final internal temp up to 160 after about 5-6 hours. Either method roll the logs a few times so the fat does not settle to one side and cool with a water shower when final temp is reached.

Recipe options add:
8 tsp. liquid smoke
2 cups honey and reduce water to 7 cups
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post #4 of 8 (permalink) Old 12-13-2017, 10:05 AM
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I use an electric smoker, I also don't buy a mix, I mix my own spices.

I use 32-35 mm casings, slightly smaller than commercial size, but I use the same size for fresh and smoked sausages, I don't make enough of either to warrant buying different sizes.

Stuff the meat as tight as possible without bursting the casings, eliminate any gaps or air spaces. I smoke them at 160 for about 12 hours, with dampers closed. Hot enough to cook the meat, kill bacteria, but not hot enough to make the fat melt (big non-no). Once smoked sausage gets over 170 degrees in the smoker, the fat melts and separates from the meat, and the sausage gets like a pencil eraser to eat.

Good luck!

Catch & release is for guys who don't know how to cook
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post #5 of 8 (permalink) Old 12-13-2017, 02:00 PM
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Do you guys mix pork in with yours and if so, what ratio do you use?

I don't have ducks. I don't have rows. I have squirrels. And they're drunk.
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post #6 of 8 (permalink) Old 12-13-2017, 07:23 PM
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Quote:
Originally Posted by Buckethead View Post
Do you guys mix pork in with yours and if so, what ratio do you use?
I do, 50% pork butt, 50% venison, and a lb or two of fatback, depending on how big of a batch I make.

Catch & release is for guys who don't know how to cook
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post #7 of 8 (permalink) Old 12-14-2017, 08:20 AM
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Quote:
Originally Posted by Uncle Nicky View Post
I do, 50% pork butt, 50% venison, and a lb or two of fatback, depending on how big of a batch I make.

Thanks! Can't wait to try this. My wife bought me one of those Masterbuilt electric digital smokers for Christmas. It showed up a couple weeks ago and it never made it under the tree. I've been using the crap out of it.
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post #8 of 8 (permalink) Old 12-14-2017, 08:40 AM
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I do sweet bologna as 80% venison and 20% ground pork, and the moisture ratio comes out pretty good to my taste and that of those I've given it to.
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