Good morning all,
Yesterday, I made 6.5lbs of venison bologna using 5.5lbs venison and .94lb of pork trim with the Sweet Maple Bacon Snack Stick Seasoning. Since I was making it in a larger size, I had to make a few adjustments to the recipe. I am listing below what I used in order to get input on safety of the product (not that it matters since I already sampled it. Should have asked first)
I followed the recipe for the snack sticks but added the smoked meat stabilizer per guidance derived from the ring bologna recipe. The one item I inadvertently messed up was the water. I forgot to convert the amount and ended up adding about 1 quart of water for 6.5 lbs of meat/fat. I was worried that the product would be really bad texture, but, I actually love the moist nature of it.
Does anyone see any reason this would not be a safe product? I am wondering about the increased water contributing to bacterial growth but any inout is appreciated!