Jan 21, 2020 · Preheat smoker to 100-110°F and hang bologna for an hour. Raise temp to 130°F for another hour. Apply Smoke. Smoke time: smaller chubs: 2-3 hours ; One large chub: 4-6 hours. After two & a half to three hours (smaller chubs) raise temp of smoker to 160°F and hold until internal temperature of bologna reaches 135°F.

Nov 7, 2010 · VENISON BOLOGNA 30 lb. venison 16 oz. morton's tenderquick 16 oz. brown sugar 1/2 oz. dry mustard 1/2 oz. ground mace

Jun 19, 2023 · I was able to borrow a 5# Mighty Bite stuffer from a colleague of mine which was a life saver. The bologna turned out great in flavor, but I have a question in regards to the final product. Why is the collagen casing sticking to the meat? Recipe: 8 # Gemsbok (African Antelope) 2# Pork Butt Cure, Salt, Spices from a 10# Con Yeager Trail Bologna kit.

Dec 1, 2020 · Amish Lebanon Bologna Recipe. (If you want 5 pounds just half everything) 10 Lbs. beef chuck 3 teaspoons salt 2 tablespoons corn syrup solids 2 tablespoons powdered dextrose 1 tablespoon ground white pepper 1 tablespoon ground nutmeg 1 tablespoon paprika 2 teaspoons Amesphos 1 teaspoon onion...

Jul 27, 2005 · bologna ingredients for 25 lbs 18 lbs lean meat 7 lbs pork butt 2.5 tsp ground white pepper ½ cup ground mustard

Feb 8, 2020 · First, I apologize for being MIA the last month or so. Age and circumstances overcame me. Life is improving except for heavy snow here in the Canadian Rockies today. Trail Bologna is an all beef sausage that originated in Trail, Ohio. You can still buy Troyer’s a brand from one of the original...

Feb 14, 2010 · Grind meat through 3/16' grinder plate. Mix ingredients and distribute evenly, add water as you go. Bologna is usually stuffed into 8" diameter casings but 3.5", 5" or any size that is handy will work too. Hang at room temperature until casings are dry. Place in preheated smoker at 165 degrees. until internal temp reaches 150 degrees.

Jan 16, 2024 · My bad. Did not mean venison bratwurst. My buddy makes a non fermented summer sausage which he calls venison sausage but many here on SMF and other places online commonly call "bologna". That took me some time to understand as I am sorta bologna snob LOL. Anyway the stuff is just like summer sausage but no ferment. Used backfat, brat mix, and ...

Jan 17, 2012 · I have been experimenting making ring bologna using 5 pounds of ground beef mixed with 2 1/2" pounds of fresh sausage from a local butcher. My recipe calls for tender quick, salt, pepper, coriander, mustard seed, red pepper flakes, and garlic powder and I am stuffing them into collagen casings about 1 1/2" thick.

Dec 31, 2020 · I have used this recipe a few times. Its pretty good. 4 lbs ground venison or 4 pounds 90/10 GB 1 lb extra lean ground beef if using venison. If going all GB just add this pound the the other 4 1/3 cup Morton Tender Quick. (yeah i know but trust me) 1 TBSP ground black pepper. If you like more...