Elk Sausage questions

Discussion in 'Sausage' started by herms, Dec 14, 2013.

  1. So I have plenty of elk meat in the freezer and pulled just over 7 lbs out to try my hand at elk ring bologna.  My plan is to use sausage maker's garlic sausage mix for the main spices and add a few more to my taste also will add cure #1.  Along with adding in ground pork butt so i get a 70/30 elk to pork ratio.

    What i am shooting for is ring bologna like I grew up with it was a smoked and we would always cook it in boiling water then you would cut the casing off and eat with mustard or ketchup depending on the person.  I have the casings and all figured out my question is so I want to just use cure #1 and cold smoke for flavor and then vac bag them raw as they will be boiled/blanched cooked before serving or par cook them while smoking?

    Any thoughts or comments on the rough plans are more than welcome.
     
  2. driedstick

    driedstick Smoking Guru OTBS Member SMF Premier Member

    Sounds like you are getting a plan together, I don't do a lot of cold smoking meat but I do know the meat needs to stay below 40* the entire time, I am sure someone will be along to help you our also. Good luck and let us know how it comes out.

    A full smoker is a happy smoker !!!
     

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