I recently made a ten pound batch of venison ring bologna using the Waltons Ring Bologna Unit seasoning. I used 6 pounds of venison and four pounds of ground pork and the recipe as found here: https://meatgistics.waltonsinc.com/topic/179/how-to-make-homemade-ring-bologna-recipe.

The flavor and consistency of the bologna was awesome. However, I ended up with a jelly like substance (not fat) that accumulated between the meat and casing. There was so much of it that I actually had to remove the bologna from the casing and wipe off the goo.

Does anyone know what happened here and how I can avoid this in the future? I’ve made snack sticks using venison and pork and have never before had this problem.

Dr_Pain I used a 20 pound capacity hand crank mixer.

twilliams I believe the ground pork that I mixed in was no more than 80/20, probably less. I did follow the temperature instructions very closely and used a digital thermometer to monitor the temp in the smoker. I found that the built in smoker thermometer is not accurate. Maybe I need to stick with using ground beef/beef fat in the future.

processhead It was definitely more like gelatin than fat.