Well I've been using the Pitboss Competition blend. Otherwise I like hickory or Mesquite. I'll even blend them together. I try to stay away from the fruit woods unless I'm smoking pork.
Personally I think it would be to much fat for me. If I was using pure beef fat, I would start with a 25% fat to 75% venison for a starting point. I would document it and how it turned out so you change it next to your liking!
Yes you can. Your looking for a internal temperature of 155°.I would set my water temperature to 170 and with my water bath it took around 15mins. So it would depend how fast your water can get back to temperature after putting the cold rings in.
What are the wild hog hunting conditions like in your area? Obviously to avoid "these hard economic conditions," you practice true field to table by using wild hogs. :)
Well I wish we had wild hogs up here in WI, so we purchase pork from our local supermarket or our local farmers. We are very lucky tho to have a surplus of other wild game to help cut the costs of our meat products that we make.
I dont get how using straight fat messes up your ratio?. Venison is lean. If you use a butt its not all fat so like 80/20...20 pounds venison 5 pounds butt isnt 5 pounds of fat back into your venison so its even more lean then 80/20. Not to mention straight fat is even cheaper.
Yes you can use straight up fat, but there's lots of variables. Not always is it straight up pure fat, sometimes Butcher has meat trimming in there also. But for a person who is making this for the first time and doesn't have alot of experience pork butt is a good meat to use so they have a product that turns out. More they make the more they can change the ratios and still have a quality product.
@@theseasonedbutcher4686i guess I get what you are saying but what variables? When using venison straight pork fat is the clearest way to get to your desired fat content. Straight fat is a $1 a pound by me trim is $4. You can get a roast around $2. Only downside ive had from using straight fat is its harder to work with for a guy not making this stuff in a cooled environment
That's very cool ou sharing this with us to try ourselves well done 👏
I tried your ring bologna and love it 5 stars
Thank you.
What type of wood do you recommend in the smoker?
Well I've been using the Pitboss Competition blend. Otherwise I like hickory or Mesquite. I'll even blend them together. I try to stay away from the fruit woods unless I'm smoking pork.
What if I use beef fat with venison 50\50??
Personally I think it would be to much fat for me. If I was using pure beef fat, I would start with a 25% fat to 75% venison for a starting point. I would document it and how it turned out so you change it next to your liking!
Can i sue- vid them? if so what the temp/time will be?
Yes you can. Your looking for a internal temperature of 155°.I would set my water temperature to 170 and with my water bath it took around 15mins. So it would depend how fast your water can get back to temperature after putting the cold rings in.
@@theseasonedbutcher4686 thanks
What are the wild hog hunting conditions like in your area? Obviously to avoid "these hard economic conditions," you practice true field to table by using wild hogs. :)
Well I wish we had wild hogs up here in WI, so we purchase pork from our local supermarket or our local farmers. We are very lucky tho to have a surplus of other wild game to help cut the costs of our meat products that we make.
I dont get how using straight fat messes up your ratio?. Venison is lean. If you use a butt its not all fat so like 80/20...20 pounds venison 5 pounds butt isnt 5 pounds of fat back into your venison so its even more lean then 80/20. Not to mention straight fat is even cheaper.
Yes you can use straight up fat, but there's lots of variables. Not always is it straight up pure fat, sometimes Butcher has meat trimming in there also. But for a person who is making this for the first time and doesn't have alot of experience pork butt is a good meat to use so they have a product that turns out. More they make the more they can change the ratios and still have a quality product.
@@theseasonedbutcher4686i guess I get what you are saying but what variables? When using venison straight pork fat is the clearest way to get to your desired fat content. Straight fat is a $1 a pound by me trim is $4. You can get a roast around $2. Only downside ive had from using straight fat is its harder to work with for a guy not making this stuff in a cooled environment