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
Venison Ring Bologna
BuckFever1013
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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
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!
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
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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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!
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!
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Do you guys mix pork in with yours and if so, what ratio do you use?
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1,480 Posts
I do, 50% pork butt, 50% venison, and a lb or two of fatback, depending on how big of a batch I make.
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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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