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Venison Bologna
- Thread starter gcr0003
- Start date
Have you ever tried putting cheese and Jalapeño in the mix?
I haven’t with this recipe but I’m going to try it soon as it has been requested by friends.
I guess one difference is summer sausage is cased? If so, what casing and stuffer do you use?
I’m tempted to pick up a stuffer and casings. How long do you cure?
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?
The 11/2" casings do work well with my stuffer and end up being a pound each which works good for me.
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.
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 have no idea, it is a curing salt and my family has been using it since the earth started cooling.
What is "country style pork"? Breakfast sausage? Coarse ground shoulder?
Having a bite right now. I cut the casings off after cooling and wipe fat off with paper towel then vacuum seal two in each pack. Freezes and keeps well for a year of little more.
First batch with 100% venison. Seems to have turned out really well. Cooked it on 230 and little longer.
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