30 lbs venison bologna- PA style

[imartin]

I made 75lbs of venison and elk salami/bologna this past February. Divided it 4 ways. Also made 15-20 lbs of scrapple / panhous with pork trimmings, elk bones and elk liver.

Looks awesome. I love scrapple.

 

[Deleted member 107796]

That is some black belt sausage making! Looks great.

 

[Smiley882]

40lbs wild pig and deer! It was a beating but it's on the smoker now. Wish I could hang it but that's the only way I have right now. Ended up making 2 jalapeño and cheese, 2 Frank's red hot and cheese and the rest regular.

 

[Montana'eer]

Looks good! I use Franks sauce in mine too. When the recipe calls for ice cold water, I do 1/2 cold water, 1/2 cold Franks. I'd go a little more but I'm afraid of throwing the Ph off.

 

[jimbires]

the meat looks good fellas . I used to get with some guys and make bologna . we made with cheese , and without . the one guy worked for a processor years back and had the recipe . we bought ingredients and did the mixing according to the weight we had . every year they would put a little change to the recipe , I liked the original first year recipe the best . all I can remember is bologna seasoning , and honey , there was a lot more . we boiled it in kettles and hung it in the smokehouse over night . while it was boiling , we would go outback and shoot clays . it was a fun day with the guys , and good meat . here's a few pics from when we made it .

 

[bamban]

Montana'eer, now that you got the natives all restless and salivating, how about sending some samples to me in TX, I will donate cash to your account?

[email protected]

 

[Montana'eer]

Montana'eer, now that you got the natives all restless and salivating, how about sending some samples to me in TX, I will donate cash to your account?

[email protected]

Hey 5lbs of bologna for 1lb of H1000 and you're on!!

 

[P7M13]

Yum, except that Frank's give me migraines.

 

[Montana'eer]

the meat looks good fellas . I used to get with some guys and make bologna . we made with cheese , and without . the one guy worked for a processor years back and had the recipe . we bought ingredients and did the mixing according to the weight we had . every year they would put a little change to the recipe , I liked the original first year recipe the best . all I can remember is bologna seasoning , and honey , there was a lot more . we boiled it in kettles and hung it in the smokehouse over night . while it was boiling , we would go outback and shoot clays . it was a fun day with the guys , and good meat . here's a few pics from when we made it .

That's awesome. When I lived in WV all the neighbors would get together over a weekend and butcher 10-12 hogs. Fun stuff when you can hang out and get food prepped.

My bologna has brown sugar in it. We've got tons of fresh local honey from my neighbor- I may try that.

 

[Gunpowder]

Timely thread. I'm a newby at processing, just got into it last year. Yesterday we made 6 lbs each of meat sticks and summer sausage, just using the High Mountain kits out of Wyoming. They turn out pretty good, I really like the hunter's blend flavor, but I'm always open to a new recipe and or method. I'm sure the kits are a bit spendy for what you get. No smoker, in fact the product is in the oven right now at 180.

What do you guys use for a mixer? Just doing it by hand so far, and it's the worst part of the process honestly due to the ice cold temps.

 

[Montana'eer]

I've tried a lot over the years. Hi Mountain, Hi Country, Walton's- I've always gone back to Con Yeager. Their kits are good, and the PA Bologna mix is fantastic. For the PA Bologna you buy the spice bag, cure, other things and casings all separately. They do have 'all in one kits' like Hi-Mountain too.

My wife agrees, my kids agree, my old neighbors and new neighbors agree- Con Yeager turns out the most consistent taste/product.

 

[jimbires]

Gunpowder , we mixed by hand . you're right the meat is very cold on the hands . we would wear rubber / latex gloves . it helps a little .

 

[jimbires]

That's awesome. When I lived in WV all the neighbors would get together over a weekend and butcher 10-12 hogs. Fun stuff when you can hang out and get food prepped.

My bologna has brown sugar in it. We've got tons of fresh local honey from my neighbor- I may try that.

yes , we had brown sugar in it . the honey really makes it sticky , mixing it up .

 

[Gunpowder]

Yeah I should use gloves, I'm sure that would help. I'll check out Con Yeager also.