Since I'm off tomorrow I decided to make some deer trail bologna. I'm using a larger casing but the seasoning is for trail bologna. I forgot to take pictures of the beginning but here are some after the first course grind of the meat. I used 6 pounds of venison and 4 pounds of pork. Of course cure was added to the seasoning.
Getting ready for the second grind.
The Process...the second grind using my smallest plate.
Stuffing the casing
I cut the casing in half and used stainless steel safety wire to tie the other end up.
These are heading to the smoker.
I added the hickory and apple after the sausages were in the smoker for an hour.
Please excuse the messy kitchen.
These will probably take about 20 hours or so. Maybe a little less if I steam them at the end. I put them on about 6:10 PM