Let's Talk BBQ

Recipes => Recipes => Game Meats => Topic started by: nepas on March 22, 2012, 10:05:31 AM

Title: Venison Sweet Lebanon Bologna
Post by: nepas on March 22, 2012, 10:05:31 AM

Did these last week but cut and vac sealed today.

Took one of the chubs down today to cut and look. They are done and ready. Here are some pics for y'all.

I really like the beef middles.

Venison sweet lebanon with the casings still on.
(http://i868.photobucket.com/albums/ab242/nepas1/2012%20sausage/vswlb55.jpg)

(http://i868.photobucket.com/albums/ab242/nepas1/2012%20sausage/vswlb57.jpg)


The beef middle casings peel right off. They do leave a small amount of protein residue on the meat but it comes right off.
(http://i868.photobucket.com/albums/ab242/nepas1/2012%20sausage/vswlb87.jpg)

(http://i868.photobucket.com/albums/ab242/nepas1/2012%20sausage/vswlb59.jpg)


Here are some $ shots for y'all.
(http://i868.photobucket.com/albums/ab242/nepas1/2012%20sausage/vswlb90.jpg)

(http://i868.photobucket.com/albums/ab242/nepas1/2012%20sausage/vswlb56.jpg)

(http://i868.photobucket.com/albums/ab242/nepas1/2012%20sausage/vswlb88.jpg)


Vac sealed and ready for FL, If they make it that long....Yikes
(http://i868.photobucket.com/albums/ab242/nepas1/2012%20sausage/vacvwl.jpg)

Title: Re: Venison Sweet Lebanon Bologna
Post by: TentHunteR on March 22, 2012, 11:41:05 AM

I'm giving fair warning:

You'd better hide that during the smokeout or you'll be missing at least one whole stick!


"Hey Rick is that a gator over there?"   Swipe!

Title: Re: Venison Sweet Lebanon Bologna
Post by: Pam Gould on March 22, 2012, 12:29:43 PM

Do you want to adopt me and teach me all your stuff?  .☆´¯`•.¸¸. ི♥ྀ.