Trail Bologna

Contributed by:
Smoky

Let's begin with:

    6 lbs. venison
    4 lbs. pork (shoulder is best)
    2 level t. Cure powder (**see below) mixed with

    3 1/2 oz non-iodized salt
    2 Tbs white pepper
    1 Tbs paprika
    1 Tbs ground onion powder
    1 Tbs each ground allspice and ground nutmeg
    3/4 oz. powdered sugar
    3/4 oz. corn starch
    2 oz. powdered buttermilk

Grind meat together with using the coarse plate for venison and fine plate for pork.

Mix other ingredients together and spread evenly over the meat. Don rubber gloves and mix well and pack into plastic 4" deep trays. Don't leave any air pockets. Refrigerate at least 48 hours at 45 degrees.

Re-grind with the coarse plate stuffing into 3 1/2 inch casings. Return to fridge at same temp. for another 12 hours.

Preheat smoker to 120 degrees and light smoke. Place sausages in - not touching and smoke until sausage begin to brown. Gradually increase smoker temp up to 170 degrees and cook until the internal temp reaches 160 degrees. Remove and store over night around 65 degrees. Return to smoker and smoke for 48 hours at around 160 degrees until it turns dark brown. Hang at 65 degrees, 75% humidity for 10 days then refrigerate at 40-45 degrees for several days to dry out.

(** Cure powder. Mix 1 lb non iodized salt and 1 oz saltpeter (Potassium Nitrate) in a large glass jar and shake it and whirl it until extremely well mixed. Then label this jar "Cure Powder #1" and put a "Poison" sign on it so nobody will accidently use it for regular salt.)

Lots of work!!

Have fun!