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I got 19 nice rings out of a 25 pound batch of venison /pork mix. 18 pounds of clean venison [no tendon, silver skin, fat, or bloodshot] and 7 pounds of pork shoulder with the fat made up the meat blend. I used Walton's Ring Bologna seasoning in this batch which is a bit spicier than the wiener/hotdog/bologna seasoning normally used....got a touch more black pepper. The meat was cut into 1" cubes and the dry ingredients and cure were mixed in along with about 28 ounces of bottled water, then ground thru a coarse plate and re-ground thru a 3mm plate. The mixture was stuffed into 40mm collagen casings, then given about three hours of warm smoke before hitting the hot water bath to finish. From the hot water to a cold bath then hung to dry for 12 hours, they got vacuum sealed and are awaiting the freezer.
I've always used the wiener/bologna seasoning in the past and gave this blend a try this time. After cooking up the plug of meat left in the stuffing nozzle I don't think I'll ever go back to the wiener/bologna again. This Ring blend is outstanding and tastes more like the old fashioned bologna I had as a kid.
I've always used the wiener/bologna seasoning in the past and gave this blend a try this time. After cooking up the plug of meat left in the stuffing nozzle I don't think I'll ever go back to the wiener/bologna again. This Ring blend is outstanding and tastes more like the old fashioned bologna I had as a kid.