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Old 01-05-2008, 08:28 AM   #1
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More Venison Sausage (Bologna)

The day after Christmas my wife's cousin's husband and I made 10 pounds of venison trail bologna. I think placing the sausage in cold water to get the temperature down is causing the fibrous casings to STICK to the meat. I haven't had this problem before when I hosed them down; it was only when I started drowning the sausage. I think next time I'll go back to hosing them down to get them to 120 or 110 degrees.

I will try drowning other types of sausage when using hog or beef casing because does seem to make them stick nicely to the meat.

Here is where I bought the spice mix. I love this stuff.

http://www.suttonsbayspices.com/Sausage ... a_Mix.html


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Old 01-05-2008, 09:02 AM   #2
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After the sausage gets to 152 degrees you want to stop the cooking process so you hose down the sausage to get it down to 120 or so to stop the cooking process.
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Old 01-05-2008, 09:56 AM   #3
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That looks good enough to eat!!! Nice work
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Old 01-05-2008, 09:58 AM   #4
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That looks great cleglue! I have a chunk of venison in the freezer I may have to try that with!
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