Ring bologna

[twilliams]

From a poor given smoke schedule from a different company resulted in alot of fatout to finished cooked product. Great garlic flavor with a peppery bite. Moisture is great!! 75% venison 25% pork fat. Finer grind than expected so next time i will just coarse grind.

[Joe Hell]

twilliams looks good!

[srg158]

twilliams looks real good! How did you cook?

[twilliams]

srg158 are you asking during smoke schedule or to heat it up?

[srg158]

I guess heat up. My father in law makes ours and he cold smokes in smokehouse then cooks them in water in a kettle. They are pretty good but the casings separate and they don’t have as nice of color as yours.

[twilliams]

srg158 thats all i did to heat up was simmer in water.

[twilliams]

srg158 i smoked mine to 160° internal meat temp