21 rings

Looks great, do you deliver? Or pick up only.

Nice Tom.

Tom what did you tweak on the % pork, venison ration? Ours has always been 50/50.

I’ve always done #18 venison, #7 pork with the fat. Ma wanted more pork in it so this batch was done using #13 venison, #12 pork with the fat.

I like using the LEM Backwoods soy protein additive from I get from Scheels. Always thought it was for a 25 pound batch. When I bought it this year I saw that the package was for 50 pounds. I was wondering why my rings and summer was so firm from last year. I added a full packet to each batch, dumb schnit that I am. So I amended how I add the protein too, weighed out half of the package for the summer and used the other half for the rings.

I think you’ll like the added pork to the ring baloney.

I mix most of my own seasoning. I did now switch to a weiner seasoning I get from Home Butchering Supply. I didn’t switch because my recipe was bad. I found a seasoning packaged our group liked and for the ease of the man that blends the ingredients, me, we did the switch.

Otherwise my baloney, brats, summer sausage are still hand mixed seasoning I do.

Looking good,Tom!

Here’s part of the batch after smoking and getting the water bath and cooled.

4 rings came apart at the ties and they’re not shown as they were put in zip locks help keep them from drying out. I’ll be vacuum sealing all this on Saturday.

One of the split rings I cut a couple slices off while it was still warm and have to say this is pretty tasty bologna. I’ll call that ring tomorrow’s dinner with some sauerkraut. Tonight I fried up the grinder and stuffer plugs as patties and reveled in their great flavor.