full of bologna (venison trail)

Discussion in 'The BOC Diner' started by JERMSQUIRM, Jan 22, 2009.

  1. JERMSQUIRM

    JERMSQUIRM New Member

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    13,145
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    il-waynesv
    got a kit from lemproducts. they are simple to follow and if you have a digital oven or smoker with a little experience they produce locker quality meats.

    any ways i ground 25lbs of venison de boned including 15% pork. added the seasoning and cure that comes with kit. they call for 1 oz of water per lb of meat but i add 5-6 extra. i also add soy protien concentrate. it is a binder and aids in holding moisture but isnt required. then the casings are soaked in warm salt water and stuffed tight. i remove all air possible and twist tight and tie with butcher twine.

    smoked these on my brinkman with coals from my shops wood stove. when the temp dropped below 200 i added a couple small stove shovels full of red coals from the woodstove. wet hickory chips were used on the coals for smoke. turned out great. its a spicy sausage.

    made 25 lbs of this and 25lbs summer sausage sausage and 10 lbs of snack sticks from them this season.

    added there high heat cheese to summer. it stays chunks up to 400 degrees so it never melts during low heat smoking.

    makinf some jerky soon as well.
     
  2. 223reload

    223reload New Member

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    10,798
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    Oklahoma
    On my to do list,Thanks buddy.:wink::cool2:
     

  3. ozzy

    ozzy New Member

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    3,936
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    Lost Wages
    Thats some great looking snacks there Jeremy. Ya got it mastered. :wink:
     
  4. Mike81

    Mike81 Well-Known Member

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    4,186
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    Alabama
    Nice job Jerm, looks delicious and nutricious. :wink:
     
  5. bownero

    bownero New Member

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    3,137
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    Hastings, Ne.
    Making my mouth water Jeremy! Looks delicious. Good protein snacks.:wink:

    Thanks for the post!!
     
  6. gardengrz

    gardengrz New Member

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    899
    State:
    wakeman,ohio
    lookin good :big_smile::cool2:
     
  7. plainsman

    plainsman New Member Supporting Member

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    7,187
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    minnesota
    Looks good from here, and looks like ya tasted some. How was it?
     
  8. gardengrz

    gardengrz New Member

    Messages:
    899
    State:
    wakeman,ohio
    i know you probly already do this but mix up 50/50 mix u horseradish and ketchup. use foe dip with ritz crackers and cheese and meat :big_smile::cool2 :secret - better mix up alot th more you dip the more u want :smile2:
     
  9. tkbiker

    tkbiker New Member

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    280
    State:
    Ohio
    Looks good , thanks for the post!
     
  10. JERMSQUIRM

    JERMSQUIRM New Member

    Messages:
    13,145
    State:
    il-waynesv
    real good. making jerkey now. 10 12 lbs of it.:wink:
     
  11. JERMSQUIRM

    JERMSQUIRM New Member

    Messages:
    13,145
    State:
    il-waynesv
    made this this past week for a buddie that had some meat for sausage.

    25 lbs of smoked summer with high temp chedder cheese chunks.