Here’s a 25 pound batch of rings done using 18 pounds of lean trimmed venison and 7 pounds of fatty pork shoulder. Walton’s Ring Bologna seasoning was used in this batch. Its a little pepperier than the wiener/bologna seasoning blend. I used clear 40mm collagen casings made for rings on these and they stuffed up super nice. The rings got about three hours of warm smoke, then went right into a hot water bath to finish them and then in a cold water bath to stop the cooking. Once out of the cold water they were hung in a cool garage and when cold and dry they were vacuum sealed as seen.
Instead of grinding thru two coarse plates I ground once coarse then thru a 3mm plate which made the meat super nice to run thru the stuffer. The meat was all cut into 1″ chunks and mixed, then the dry ingredients were spread on the chunks and a little bottled water added to loosen things up. Doing this assures a very even distribution of cure and seasonings when the grinding takes place.
I fried up the plug of meat from the stuffing tube as a treat and based on the taste test this batch will be thoroughly enjoyed over the winter. These rings [19 from the 25 pound batch] are another superb batch of sausage using the Walton’s seasoning blends and I think my search is over for the summer sausage and rings. Wieners are next. 25 pounds of’em. Walton’s wiener seasoning will be used in their making as well. Then its on to pork bratwurst and breakfast sausage.
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