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.
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.
