Bologna
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Just finished our first run of 2017 venison/pork bologna. Old school PA Dutch Amish recipe, smoked, rested, chamber vacuum sealed. Mild, Hot, Hot with high temp pepperjack cheese. Used Walton’s chamber bags and casings. Always quality, quick ship. Thanks Fellas!!
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@Parksider Looking good! You guys could feed an army with all of that!
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I wish…everybody and their brother’s uncle stops by and wants to try some, then its can i take some home I have a buddy that would love this stuff…We did 40# of bologna, 40# breakfast, 25# habanero brats, and rest was pressed into 1/4# patties stuffed with pepperjack cheese and then pressed again to make stuffed 1/2 burgers, and a bunch hit the grill for “testing”… Here’s the bins just after stuffing and our latest acquisition, a 3-compartment sink for easy clean up.
Recent Posts
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@Lance Landjager is a big goal of mine!
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L
I tried something new to me instead of smoking this Landjager I used a mesquite smoke powder. It turned out pretty good, not as good as real smoke but really not bad. -
L
@Jonathon
The old timers in my family used to make blood sausage I remember trying it once…
I may need to try and make it to see if my taste buds have changed
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