Good morning all,

I smoked my first brisket this weekend and I have to tell you, it was great.

I used the Soluble Pa’s Marinade on the inside, Killer Hogs Hot Bar B Que rub and coarse ground black pepper on the outside. Smoked for 8-9 hours at 195 deg, wrapped with butcher paper and increased heat to 250 deg until it reached 202 deg. Put it in a cooler to rest (which was longer than expected) due to the meat reaching temp faster than expected and it was amazing. Pics are after the injection and rub, after 8 hrs and final product.I got too excited to start eating it and didn’t get a pic of the inside but it had a beautiful smoke ring and a lot of moisture!

Thanks to all for the comments.

Jonathon, I will allow those to sit for at least 30 days and maybe longer if I can bring myself to wait that long. I processed these in a water bath canner so they are sealed good for storage even though the vinegar content should be high enough to keep them safe.

Snake River Smokers, I use the following:

1 1/2 Cups White Vinegar
1 Cup Water
1/2 Teaspoon Trinidad Scorpion Pepper Flakes
1 Teaspoon Minced Garlic
1 Tablespoon Salt
Mix water and vinegar. Bring to a boil and boil for 5 minutes.

Put snack sticks in the jar standing on end and add the garlic, peppers and salt. Pour boiling water over the sticks to cover. Put on lid and ring and allow too cool or process in boiling water bath for 20 minutes.

If not processed in boiling water bath, keep refrigerated.

As far as the bologna recipe goes, I use the Waltons Bologna unit SKU: 4550330002 (not the Hot Dog and Bologna seasoning). I used this for all of the items in this post as I really like the flavor it produces, I just add a few items to make it unique to the product (cheese, jalapeño or other spice). I also add carrot fiber and extra water as I like my bologna moist. Recipe is below:
.7pounds Venison Ground
3 pounds Boneless skinless Chicken thighs Ground
26 grams Bologna Unit seasoning
10lb Capacity Bologna Casing
1.13 grams Sure Cure
6.8 grams Sure Gel
24 grams Sodium Erythorbate
2.5 ounces Ice Water
4 grams Carrot Fiber

MEAT MIXING
Place lean meat in the mixer. While mixing add Bologna seasoning, Sure Cure, Sure Gel, Carrot Fiber, Sodium Erythorbate and Ice Cold Water. Mix for 10 minutes. Lastly, if you are using Encapsulated Citric Acid add it during the last 60 seconds of mixing. If you add the Encapsulated Citric Acid too soon you could break the encapsulation and release the acid into the meat too soon.

SAUSAGE STUFFING

Stuff your meat into casings that have been soaked for at least an half hour in water that is 80 - 100° so the casings are pliable. Fibrous casings are tough and durable so don’t worry about blowouts just stuff them fully but make sure to leave enough room to get a hog ring on the open end.

Can also be stuffed into cellulose casings for skinless snack sticks.
NOTE

THERMAL PROCESSING & SMOKING

To smoke, start them out at 150 for 3 hours, then 165 for 1 hour and finally at 180 until the internal temperature reaches 165°.

COOLING

Place it in an ice bath or shower for 20 minutes to bring the temperature back down and then hold at room temperature for 2 hours and then move to a cooler or freezer before vacuum packing. I let this sit in a refrigerator overnight before slicing to make sure the temperature was brought all the way down.

THERE ARE MANY VARIATIONS TO THIS BUT THIS WORKS FOR MY GREEN MOUNTAIN GRILL OR IN MY OVEN WHICH DO NOT GO TO THE LOW HEAT SETTINGS OF A SMOKER

YooperDog, hoping all turns out well with your endeavors. I feel confident something quite tasty will happen!

Hello all,

This past weekend, I made 2 chubs of venison bologna and sliced it for sandwiches, 4 rolls for snacking and about 60 skinless snack sticks that I pickled and canned with red pepper flakes and garlic

I used Waltons Bologna Unit seasoning and this stuff is really good. I add extra water and also add some carrot fiber to help it stay moist and it turns out the best I have done thus far.

I attached some pics of the pickled hot bologna and the lunchmeat.

So i have finally had time to use the Waltons Blue Ribbon Maple Bacon Cure and it is fantastic. I have not yet tried adding additional maple flavor of any sort but just wanted to at least give a thumbs up to Waltons for their cure!

Will update when I try the maple flavoring!

Jonathon, I got it as you can see. 1st image is in the fridge vacuum sealed. 2nd is on the grill smoking. This was a full side that I split 3 ways. All were cured with Blue Ribbon Maple Bacon cure, coated with maple syrup and vacuum sealed, one went on the grill like that, one had black pepper added on the outside and one was injected with maple syrup. If it tastes as good as it smells, it will be wonderful!

1 Lb ground venison (from the garden)
1 Red or green bell pepper (from the garden)
1 Large or 2 medium onions diced (from the garden)
6 Large tomatoes
1 Tablespoon minced garlic (or to taste)
1 Tsp salt
1-2 Tsp black pepper
Mexican style Chili powder (to taste)
1 Tsp Ground Cumin
1 Tablespoon sugar
Tomato paste for thickening desired consistency ( I use tomato paste because I do not care for the taste of tomatoes that have cooked down as I feel they have somewhat of a burnt taste)

Brown burger, drain if needed. Add onions and peppers and cook until just starting to get soft. Add all remaining ingredients and cook for about 1 hour or until thoroughly hot. Add tomato paste until desired consistency is reached. ( I make chili somewhat on the thicker side)

Enjoy with cornbread, corn chips, over MASHED POTATOES or alone. Yes, over mashed potatoes! If ya haven’t tried it, ya should! It’s amazing!

So, the verdict from this past weekend is… Delicious! The pork butt and all the chickens turned out amazing on the new pellet grill. I plan to reserve the pellet grill for events and smoking meats the best it will allow me to and continue using my LP grill for normal stuff. Since my dad passed last October, int is only my wife and I now so our meals are smaller.

I made hamburgers tonight and sprinkled them with Pa’s! They were great! Planning on using the remaining Pa’s in two weeks when I am doing a whole brisket for a family/friend gathering! Gonna use the Pa’s on the inside and Malcolm Reeds recommendation for the outside. Will update when it happens to let you all know how it comes out.

We have been married for 28 years now and as far as I know, all is good!

Jonathon,

Good morning all,

The roll of bologna came out amazing and I feel it is much better than the Hot Dog and bologna seasoning (so does my wife). We will certainly be using this from now on.

It was a busy weekend as we did 25lb breakfast sausage, 10 lb italian sausage, 10lb of brats, 20 lb of deer bologna and the 6lb roll of bologna.

All of it will be enjoyed and will certainly be made with Waltons supplies. (Everything but the meat!)

Looks delish! E ail some to all of us! Lol!

Thanks TexLaw. Will give it a try. I was curious since I am only using a pellet grill and I am aware that the lower temps will produce a higher smoke level than the higher ones but I think I will try using the higher temps first. If that doesn’t work, I may add my smoke tube and then brine only if that doesn’t work.

I know that means having to make 3 batches but I think I can force myself to eat them!

A couple weeks ago, I made some Canadian Bacon using venison backstop.

I injected as I would for any other Canadian Bacon with the Blue Ribbon Maple Bacon Cure. I brined it overnight per the instructions for the bacon cure including the taste booster. I then dried the surface and rubbed it with a Maple Bourbon rub prior to smoking.

This product was a sure hit with all that have tried it, including those that are not particularly fond of venison. I will be trying to re create this with pork as well since a pig has a much larger back strap than a deer but I will also continue with the venison.

All of this is making me hungry. Gonna put on three whole chickens and a pork butt this weekend for company. Barbecue on the butt, Killer Hogs AP on one chicken, Old Bay Hot Sauce on one chicken and not sure about the other one yet, maybe Citrus Ginger.

johnsbrewhouse - that looks amazing. Thanks for the pics. Can you e mail one to me?

Jonathon - Not to distract from Pa’s seasoning but I don’t think it would take much to be a “favorite thing” this year if ya know what I mean!

TexLaw,

Thanks again, the chickens turned out great as I said above and they were smoked at 275-300 with no cure! Saves a step which I am always willing to take but only if needed.

Chef and TexLaw,

My wife and I have a great understanding and compromise on many things. I did, however, lay down one law before we got married. I made it clear that I was hunting for years before I met her and I would be hunting for years after her so don’t try to keep me from going hunting! To this day, she has never made a comment about when I go hunting and even made sure we were married when no hunting season was in so she didn’t have to worry about me being around for anniversaries.

I certainly can not complain about my wife. She is a good woman, hates diamonds and shopping and doesn’t like to spend money so I set the hook in that one right away!

Thinking about using a hind quarter of a deer to make corned venison using Waltons Corned Beef seasoning and cure. Seeing how this is normally made with brisket, is it likely to turn out dry using venison hind quarter since there is little to no fat?

Good morning all,

It would be nice if all people had the optimistic view that you guy’s do! I can, however, See why people are fed up with the situation. I went to Costco the other day and they are only allowing a limited number of people in the store at once (great idea), but, everyone that is waiting to get in is huddled together in a line that extends to the rear of the building (in no way social distancing)!

Looks like a great weekend. I have had one weekend similar and thoroughly enjoyed it even though it was a lot of work.

I am making 10lb brats, 10lb italian sausage and 13lb of maple breakfast sausage with the new extra maple PSS seasoning today/tomorrow timeframe. looking forward to enjoying it all.

The pics look amazing!

Well, we will know soon enough how the method above works. I cured my bacon over the weekend, rubbed it with the maple syrup and vacuum sealed it in bags. It is now in the fridge until tomorrow at which point I will smoke, slice and pack it. Oh yeah, and probably fry some!

Tex_77 Nice looking salsa. Bet that is good stuff!