Sounds good! I have never tasted deer bologna. You may already know this, but the secret to poaching big lunchmeat chubs like bologna is to start them in cold water and raise the temperature very slowly, then keeping within the 165-170F range, erring on the side of low, not high. Depending on the s...

You guys need to get Protein-lined fibrous casings to get them to shrink with the meat. They are available from TSM in limited diameters but work real well. Thanks Bob, I have wondered about that and if that would help solve the problems. Are they fine to use with semi dry recipe's like summer saus...

Checkerfred, I´d really try to put my teeth into one of those sausages - looks good! And beautiful smoke color!! But could you imagine meat color being a bit stronger? (I could :roll: ) As you know, the LHP contains Pediococcus pentosaceus and Pediococcus acidilactici but no Staphyloccochi to enhan...

Also, the recipe said bake for about 20 min at 140-190° F until meat reaches internal temp of 154-160F. There's no way it would reach internal temp at 140, 150, and it would take many hours at 160, which is why I thought it might need to be bumped every few minutes. I saw on here were someone asked ...

I have tried fibrous casings with capocollo and it has not shrunk well with the meat, leaving big pockets of air between meat and casing. That ended any experimentation with synthetics for dry cured stuff, but I know others have had success. I switched to natural beef bungs for the capocollo. More ...

Bob, I failed to take one before I cooked them....I can take one now that they're cooked if that will help.

Sorry, I didn't catch that you were using venison. I have never used venison, but it seems that at 170F you are going to get some pork fat rendering out and maybe you will just have to live with it. But somebody with venison Kabanosy experience might have a better answer for you. Make sure you use ...

Only under the sausage and only before I cooked them. Once I smoked/cooked them I cut into some and do not see the dark spots. That's what made me think they just didn't ferment in those spots.

Chuck, I'm gonna try your version of this sausage... Can something be substituted for corn syrup solids? Nope. Shucks pal, then it wouldn't be "my version" any longer. :wink: This stuff is very much worth ordering some corn syrup solids and waiting for them. It's the ideal bacterial nutrient. Best ...

Why do you guys want to make a simple process more complicated? Follow the traditional recipe and you will have a great product! Follow Marianski's instructions and forget about "bumping the temp up by 10 degrees every hour" and smoking the dang things for six or ten hours. Kabanosy are meant smoke...

Checker - regarding the fat rendering and resulting dryness, bring the external temp slowly up to 180 - 190F and no higher, and finish them at 145 or 150 and you shouldn't have this problem. I don't have a gas or electric smoker - I finish them in the oven. So I can't comment on what's going on wit...

Well its the summer sausage recipe. I didn't use ascorbic acid. I mixed it good and as far as setting it was in for 16 hrs. The phone of the dark spots read 5.2 which is as high as the straps would go... The other was 4.8

Joe, that looks incredible! Nicely done ol' pal. Maybe you've started a new trend! :lol: I'm surprised that you "shock cooled" 'em in water. Last time I tried that, I wound up with a gooey mess akin to the texture and color of buffalo snot! :shock: Best Wishes, Chuckwagon I thought you were suppose...

I have thought about this. I would think it would dry out the outside too fast and the inside would be mushy. I place mine in a small fridge with a wet towel. I keep the temp around 50 degrees and the humidity is usually at about 70%. I've seen some recipes say to just put it in the fridge for 5-7 d...