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Venison Bologna

I use an inch and half casing from a farm store near me, think they are LEM same as my stuffer. The summer sausage has to cure longer also. Reminds me to cut off a few slices before I make popcorn. The S S goes well with extra sharp cheddar and a glass of scotch.
 
Still Kicking said:
I use an inch and half casing from a farm store near me, think they are LEM same as my stuffer. The summer sausage has to cure longer also. Reminds me to cut off a few slices before I make popcorn. The S S goes well with extra sharp cheddar and a glass of scotch.
Click to expand...
I’m tempted to pick up a stuffer and casings. How long do you cure?
 
Still Kicking said:
I use an inch and half casing from a farm store near me, think they are LEM same as my stuffer. The summer sausage has to cure longer also. Reminds me to cut off a few slices before I make popcorn. The S S goes well with extra sharp cheddar and a glass of scotch.
Click to expand...
Do you use a 1.5" casing because it works well with your set up/stuffer or just preference? Only curious, to me summer sausage is 3". Also, to me, baloney is an ultra fine grind, like a paste. Like a big hot dog but non of that is here or there.

I don't know what's proper for a 3" casing but I did recently become acquainted with a former butcher, I'll try to remember to ask.

I just stuff my S S in 3" hard as I can by hand, looks quite a bit like @gcr0003 baloney but what's in a name?
 
Horn said:
Do you use a 1.5" casing because it works well with your set up/stuffer or just preference? Only curious, to me summer sausage is 3". Also, to me, baloney is an ultra fine grind, like a paste. Like a big hot dog but non of that is here or there.

I don't know what's proper for a 3" casing but I did recently become acquainted with a former butcher, I'll try to remember to ask.

I just stuff my S S in 3" hard as I can by hand, looks quite a bit like @gcr0003 baloney but what's in a name?
Click to expand...
Sounds like I might have been eating summer sausage for years then. I didn’t hunt growing up but my uncle and grandfather up in PA did. Every summer we would visit them this was the daily snack. Pap thought we ate too much of it. I couldn’t get enough of the stuff! Great memories.
 
gcr0003 said:
I’m tempted to pick up a stuffer and casings. How long do you cure?
Click to expand...
Still Kicking said:
View attachment 93451
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Do you guys know why you're using tender quick vs #1 ? Prague Powder #1 or Insta Cure #1?

I forget the details, but I'm pretty sure one major difference is you need to stuff right away using cure #1, is will make the meat more dense and hard/impossible to stuff. Ok for bulk products like breakfast sausage though
 
I asked my butcher friend about 3" casings, he said that giant stuffing horns do exist but just use what you have, hold it tight and go with it. In my personal experience it's texture that's harder to get right
 
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