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Post by tar12 on Dec 25, 2011 22:34:20 GMT -5
This was a Backwoods seasoning mix. It was a little 'warmer" than expected but pretty good!  |
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Post by hunter on Dec 26, 2011 19:53:13 GMT -5
A little more information.
It looks like you done this in an oven.
The last recipe I had we had to cook it in water and the homemade pan dissappeared a few years back.
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Post by mountainam on Dec 28, 2011 13:29:20 GMT -5
Tar, Is the Backwoods mix the stuff that LEM manufactures? If it is, that's what I use. I tried other mixes and they were WAY too BLAND for me. I smoke mine in a homemade smoker I fabricated out of a Well-extrol water storage 22" dia x 60" high. LEM is out of Harrison,OH and ALL of their products ROCK! Best trail Balogna ever!
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Post by tar12 on Dec 28, 2011 15:04:57 GMT -5
Yes Hunter it was done in the oven @275 for 1 hour and 15 mins.I used a 70/30 mix venision/pork. It was very simple to make. I ran the meat through the grinder and a coarse blade and then add the mixed water/seasoning to the meat..mixed it all real good... then ran all through a fine blade and the stuffing funnel into the collagen casings.
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Post by tar12 on Dec 28, 2011 15:15:05 GMT -5
Tar, Is the Backwoods mix the stuff that LEM manufactures? If it is, that's what I use. I tried other mixes and they were WAY too BLAND for me. I smoke mine in a homemade smoker I fabricated out of a Well-extrol water storage 22" dia x 60" high. LEM is out of Harrison,OH and ALL of their products ROCK! Best trail Balogna ever! Yes it is one in the same. I also am very fond of HI MOUNTAIN mixes. I just tried some Chorizo and it was not very warm as compared to authentic Mexican Chorizo...I was a little disappointed in that one. We are going to do a batch of summer sausage and breakfast tomorrow. I will report back on this. The Summer sausage is a Backwoods mix. The breakfast sausage is a mix I got from the local IGA butcher. A smoker is next on my list... ;D www.HIMOUNTAINJERKY.com |
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Post by ET on Dec 29, 2011 6:55:26 GMT -5
Tar12
Looks delicious and like the mixture ratio for keeping it lean.
How do they fare with the time trial taste test?
From the first cut taken till that tube vanishes.
Used to have some of those store bought types (Smoked Salami) with us in the moose camp hanging in the kitchen tent for snacking on during the day. Etiquette required we always started the cut from the non looped end first if you didn’t want to have the others ire to deal with when the others didn’t find their favorite snack hanging where it should be. ;D
Crazy bunch those moose hunters but enjoyed being a member of the fraternity for a few years.
Ed
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Post by tar12 on Dec 29, 2011 19:29:16 GMT -5
ET,
They fared the taste test real well and are disappearing at a alarming rate! ;D
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Post by DBinNY on Dec 29, 2011 20:45:04 GMT -5
How does Q make weight under these conditions?
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Post by ET on Dec 29, 2011 21:02:00 GMT -5
ET, They fared the taste test real well and are disappearing at a alarming rate! ;D Hey, Congrats you got a Blue Ribbon Winner. ;D Ed |
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Post by tar12 on Dec 30, 2011 6:00:52 GMT -5
How does Q make weight under these conditions? It is hard on him.. ;D but he has figured out he can eat x-amount ounces of what ever goodies we prepare out of deer meat. He still runs pretty lean and has a good handle on the weight management game after 13 years... ;D He has never been over for a weigh-in... |
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Post by 221fireball on Feb 2, 2012 7:40:13 GMT -5
try con yeager spice company in pa. there bologna kits are great. i made 30lbs 2 weeks ago.
10lb kit is 12.99 but if you get a few guys together and buy a dozen you save alot. everyone thats tryed this bologna has said its the best they've ever had. i bet i could sell 100 rolls right now.
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