PART-3 How To Make Deer and Beef Bologna -- edit 1

[bigred74699]

Where do you fine the Morton Tender Quick? The only place I can find it is on the internet. Thanks Wanting to give this a try.

[rldel149]

@bigred74699 - Allied Kenco, Houston TX.

[bigbubba8888]

ok i did it. i cut back on the water to 1/2 cup i mix the meat let it sit for 2 days in the fridge mixing up every day. stuffed it. cooked it at 250 for 2 hrs put it in a cold water bath right way had no spitng no shrinking non at all the log looked perfect. tasted great took me 2 years to get it masteerd lol

[bigbubba8888]

i made this, as always the darn thing split wide open tasted great though. would win any presentation awards thou lol

[rldel149]

@bigbubba8888 - you know every now and again I hear of a casing break but haven't experienced it.

Hope it works better next batch! Luck. Randal

[bigbubba8888]

@rldel149 i watch it cook i can see it it getting bigger and bigger haha. i talk to my sausage king in town.he thinks theres to much moisture and it cant get out fast enough i think my walmart burger has to much water in it lol

[rldel149]

@bigbubba8888 - are you sure the casings are perforated. I'll aagree, if the casing gets bigger, something is wrong. That foil cath-pan in the bottom of the oven should start catching drips from all up and down the casing. You might call Allied Kenco in Texas.

[zapatabizvideo]

Awesome video! thanks.

[jeanbelmont123456]

Great series, A rare video, concept, unlike other uninformative made for show off purposes, this one shows off, and teaches the willing. good job

[toler777]

What a super informative video.. I just harvested a nice fat doe in muzzle loader season here in Ohio and wanted to make bologna out of the shoulders.

Thansk for sucha great video series.

[rldel149]

It is tasty. It is worth putting a little burger (60/40) even to help the texture out a bit. The high fat will let you use much less of it at a pretty cheap price.

Also, you can get by w/2 grinds if the last plate is 1/8th. Passing it three times can get a bit tough to push through (and you want it very fine ground for that bologna texture).

[toler777]

I will use the beef added to the venison shoulder meat.

i like the 50/50 mix.

Can you freeze it after it is finished cooking in the oven? I would like to make about 15 or 20 pounds of bologna but can not eat it fast enough to make sure it doesnt go bad.

Thanks !!

[toler777]

Also.. is there any way you can post the recipe, I tried to capture it on the video but it is hard to read and I want to make sure I am doing it correctly.

Thanks!!

[bm5447]

wow that is a heavy duty slicer, its beautiful! Probably pricey also?

[rldel149]

Commercial slicers do get up there price wise. I did get that one new and it has seen very little use.

[Pictor284]

This was an enormously helpful article for me, albeit probably old news for you! I have been offered a job up in Kodiak for a prestigious hunting lodge. You and I share a philosophy on the fat and the "peripheral" content of processed meat products. While they opt for "variety meats," mustard powder, nonfat dry milk (anything to emulsify water and fat) and the offal you mention, this is a good and honest small production product. How about chorizo?

[rldel149]

I have an approximation of a choizo in a cooked sausage that I around here somewhere.

I need to do another bologna video using a true 1/8th plate. It never ceases to amaze me people try a quality bologna and really like it. They hear the word "bologna" and instantly relate it to the cheap stuff that has been ground to a dog food consistency.

Congrats on the gig in Kodiak. I have never been to the island but it looks beautiful. I'm told the wind is a %^$# in winter! Bring checkers. Luck :)

[bigbubba8888]

yes i agree i do this bologna all the time and they think it should look like oscar myor stuff. i did the slami to and they said it dotn look like the store bought stuff cause there wasnt alot of fat floating around it lol

[sifisto]

Veiwing these videos are a wealth of information one cannot get out of reading a book. Lots of helpful insight here guide you through the process. I'm hooked now. Thanks again for the time spent making these great sausage making videos!!!

[rldel149]

Thanks :)

Sausage (cooked) making isn't too difficult and all most folks need is a starter recipe and to see it once. This recipe is tasty and every single person I've fed with it says "...that's bologna?" or something to the effect.

I ground the meat 3 times through my smallest plate - most people's "fine" or the standard one that ships with a grinder to make the point but, the texture works out just as well with just 2 grinds, the first a standard coarse and the last through a 1/8" plate.

[OlRoguelO]

Thanks for making these videos, very informative!

[timbotide]

Could one make this bologna using only the deer burger that was made with 20 percent beef fat?

Your videos are the best I have seen.

[rldel149]

Sure. You only need about 10% fat to bind the meat I'm told so 20 will sure get you there.

[queenfee]

Word.

[timbotide]

I will give it a try with some 2" casings to see how it goes. Thanks for all of the great videos.

[rldel149]

Thanks.

2" makes a good cracker size. Can't hardly go wrong there.