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Pure Venison
I make my sausage/bologna with pure venison with no problems. When I'm mixing seasonings/cure I use 1 ounce of ice water per pound of meat. I also use soy protein concentrate from lemproducts.com which helps to hold the moisture in the sausage. Here is one of the recipes my family loves. 25lbs... -
50 Lbs Of Lebanon Bologna
This is what I did with my electric smoker (MES). I started out with 1 hour NO smoke at 140 degrees, damper open. I then bumped the temps up to 160 degrees (damper half open) and smoked with hickory heavy for 5 hours. I had 13 pounds of bologna in my MES and after 6 hours the bologna temp was at... -
50 Lbs Of Lebanon Bologna
If your going to freeze it I would just wrap it real tight in some plastic wrap trying to get all the air out...then wrap it tight with some freezer paper. If you smoke, use cure with the Citric Acid I would think it would be okay in the refrigerater for a month or two. Here is a link to LEMs... -
50 Lbs Of Lebanon Bologna
I used 2 1/2" x 20" 3lbs. casings and used my meat grinder with a stuffing plate. I would love to have a vertical stuffer, but funds are and issue at this time. As far as freezing the bologna I used my Food Saver for storage. -
50 Lbs Of Lebanon Bologna
Hounds51...thanks for the recipe! I just made it using 25 pounds of venison and it came out tasting just like Lebanon Bologna. Great job and thanks again! -
Advice about snack sticks...
Hounds51...did you add 3 Tbs of brown sugar and liquid smoke for 25lbs? Anything else you can recommend from Leggs?
