So I am having a new issue with my ring bologna. I had a batch of venison ground and mixed with beef fat to a 80/20 mix. Like I have in the past, but used a different meat processor. When the ring bologna was done smoking everything looked good and tasted great. But when it cooled the fat turned back to a [link text](link url)solid and can be seen leaving a waxy feel in your mouth. The only thing I did different this time was I didn’t add carrot fiber to the mix. ( because I forgot
It was out and didn’t order it). Any idea what might be the issue. Picture shows the hot and cold difference.