Pronghorn and venison salami (best, deer)

[Threerun]

Finally got around to making two batches of bologna/salami. My friend took a pronghorn and I stored the grind in my freezer, and I had a bunch of deer grind from a few animals. 50lbs total, double ground.





The pronghorn batch (pictured) has 5lbs of Tillamook cheese. We just have to stuff them and get them in the smoker and then a hot water cook. Con Yeager, in my opinion, is the best recipe/ingredients mix. PA deer bologna is my favorite. https://conyeagerspice.com/bologna-pa-deer/

[Threestep2]

To say that I am envious is an understatement. However, our hunting days are pretty much over here in OK.

[Threerun]

Originally Posted by Threestep2

To say that I am envious is an understatement. However, our hunting days are pretty much over here in OK.

I store the grind until January/February when the season is over and cold weather is still around.

[kygman]

I know it's nowhere near the same but there's a meat processor near here that sells (tame) venison summer sausage, regular and with jalapeno. I stick with the regular. Pretty good eating!

[Threerun]

Finally finished hanging after smoking. Here's about 1/8th of what we put up. Turned out good, but not great. I've had better batches.



Still good with mustard or on a sammy.

[HansProof]

Have you ever used high temp cheese?

[Threerun]

I have not. My old neighbor ran his own meat/game processing shop and he said all he used was Tillamook farm cut cheese. So I went that route. Actually this is the first time I've ever used cheese, only because a friend I'm splitting a batch with really wanted cheese.