hsiddall, Contact me at e-mail: [email protected] to see if I could use/purchase the bags you purchased.

Thank you for the links Paul!

Twilliams that looks perfect!

Thanks for the responses I guess I will look around the internet some more for recipes like you are describing to find a finer texture version.

processhead

Are there specific recipes to make a ring bologna designed for reheating prior to serving?

I am trying to figure how to make what I thought was ring bologna except that I usually pull it out of the freezer and boil it in hot water to cook/heat it prior to eating.

When I read the ring bologna recipe on Walton’s it appears to be a product that you slice and put on crackers as an hors d’oeuvre.

What is the bologna cooked prior to eating?

Thanks!

twilliams I really like beef ring bologna, is the deer ring bologna similar? What kind of casing do you use?

mdtindall said in Favorite product made with deer:

andouille

Would you mind sharing your andouille recipe? It sounds good!

I have kept the loins & roasts for use as they are so the meat I have left to process is all the trimmings.

I have a lot of prepped frozen deer meat that I want to make something from. In the past I’ve make summer sausage and meat sticks with deer but I was thinking about wieners or something different. Any suggestions? I have some pork fat as well. Thanks!

hsiddall, Contact me at e-mail: [email protected] to see if I could use/purchase the bags you purchased.