Parksider thank you for taking the time to share your information with me. I’ve only been at this for a couple years now so I still have a lot to learn. Although my peers tell me my snack sticks bologna jerky and kielbasa is some of the best I’ve ever tasted. Not trying to be braggadocious here. I just enjoy cooking. There’s a processor in my area that averages over 30,000 pounds of venison hot dogs each season. reason why he does that many because they’re that good! Everybody wants them. I just read your online profile you guys sound like you have a lot of fun. I’m sure there’s a lot I could learn from you. So I will try to follow your online posts. Thanks again for taking the time to reply back. Tom King

Jonathon thanks for your help… my process is 50/50 ground venison / ground pork shoulder. Then three trips through my number 12 grinder , and we all know what can be like. Then hand mixing in my seasonings , cure, and binder. I think last time I use phosphates for my binder. I’m not sure if that was a good choice. I prefer my hot dogs in casings so I stuff them in natural casings as well as collagen casings. The natural casings went into a smoker at a low temp just enough to get smoke for an hour. Then they were finished cooked in a hot water bath approximately 180 degrees till they reach the i t of 160. Followed by a cold water bath to stop the cooking process . When complete they taste like hot dogs but the texture was a little rubbery and the moisture content is lacking. Maybe I’m just asking too much. FYI I normally work in 5 lb batches it’s just easier for me to manage. Any info you can give me on the best binders to use and how much additional water to add when using these binders. Also maybe a better hot water cooking method might help? Parkside thank you for your help also I’m reading everything your posting and absorbing as much of it as I can. PS I’m a PA boy also.

I’m looking for a proven process for making venison hot dogs at home. Many processors in my area make venison hot dogs which , I have tried to duplicate but always seem to fall a little short. Maybe I’m just lacking the commercial processing equipment or maybe my process to be changed. Any information or help with this would be greatly appreciated thank you.

Jonathan thank you for your reply. What I normally do is. After the cooking process I submerge the sticks of Bologna into my sink which is filled with the coldest tap water available. To stop the cooking process.

When making deer bologna with a fibrous casing sometimes the meat sticks to the casing. Making it difficult to peel the casing away from the slice of Bologna. Any idea why this may be? I always follow the same process when making bologna. Sometimes they separate just fine sometimes the meat sticks to the casing. Any thoughts. Thanks