Ryan S Thank you so much for the kind words! There are quote a few other videos on here like venison jerky and snack sticks, burgers, etc you may enjoy as well. You've really made my day! Thank you for watching. I've got some really cool stuff coming too! click the "bell" icon to get notified of new videos posted every week. You can also check out & follow the FB page for updates, suggestions, etc: facebook.com/scottgreggoutdoors/ I usually post what's coming up there as well. Also Instagram at instagram.com/scottgregg1966/
Michael Peery Thank you for the kind words! I am working on one now for Friday on Canning venison for beginners. I like sharing things I learn and getting nice comments makes it worth all the effort! Thank you for watching. I've got some really cool stuff coming too! click the "bell" icon to get notified of new videos posted every week. You can also check out & follow the FB page for updates, suggestions, etc: facebook.com/scottgreggoutdoors/ I usually post what's coming up there as well. Also Instagram at instagram.com/scottgregg1966/
dfmp925 That's great to hear! Share it around to your buddies and on FB if you are on there. We've got some really cool venison stuff coming too. Thank you for watching! Make sure you follow us on our FB page here: facebook.com/scottgreggoutdoors/ I usually post what's coming up there as well plus other channel insight and content not on RUclips. Also Instagram at instagram.com/scottgregg1966/
@richardkight4482 Thanks man! I hope you subscibe. I'm trying to hit 100k! I also have a few other sausage videos you might like here and will be adding more soon: ruclips.net/p/PLYKMXAVLid5U8QuFyUspJNEFVvy6IZutm&si=cKjpEu5649hS-ua1 Thank you for watching! Make sure you follow us on our FB page here: facebook.com/scottgreggoutdoors/ I usually post what's coming up there as well plus other channel insight and content not on RUclips. Also Instagram at instagram.com/scottgregg1966/
My Pleasure. I think you will really like this. It's one of my top 5 things to do with venison now! Thanks for watching and check out some of the other venison videos. I think you'll find some more you like. :-)
TheFritz423 why every time y'all say y'all making beef bologna y'all got some f****** pork some f****** where putting it in and f****** me the two of us to go together you White people is something else
Brent Hildenbrand Thanks man! There are quite a few videos on here of us using them too haha. We'll probably be adding a few more sticks to the collection as well as we expand our fishing to include more offshore and a big catfish tournament in the spring. (We have another offshore flounder and sea bass video coming Friday! Thank you for watching. I've got some really cool stuff coming too! click the "bell" icon to get notified of new videos posted every week. You can also check out & follow the FB page for updates, suggestions, etc: facebook.com/scottgreggoutdoors/ I usually post what's coming up there as well. Also Instagram at instagram.com/scottgregg1966/
Paul Boczek No Way! Life is too short to drink Busch anything haha! Thank you for watching. I've got some really cool stuff coming too! click the "bell" icon to get notified of new videos posted every week. You can also check out & follow the FB page for updates, suggestions, etc: facebook.com/scottgreggoutdoors/ I usually post what's coming up there as well. Also Instagram at instagram.com/scottgregg1966/
craig miller I know man but we're not building a piano here, we're making sausage. It's probably a 3/16". The fine plate does the important part anyway. :-) Thank you for watching! Make sure you follow us on our FB page here: facebook.com/scottgreggoutdoors/ I usually post what's coming up there as well plus other channel insight and content not on RUclips. Also Instagram at instagram.com/scottgregg1966/
Good video. Got a tip for everyone. Put a little vinegar in the casing soak water. It prevents the meat from binding to the casing and practically slips off at cutting. For even finer texture use food processor for last grind. Shaved or crushed ice keeps it cold to avoid "breaking" out the fat.
without prejudice Cool Tip, I grind finer for my Bologna. I have not had trouble with the casing binding but have heard about the vinegar trick. Thanks for sharing that. Thank you for watching. I've got some really cool stuff coming too! click the "bell" icon to get notified of new videos posted every week. You can also check out & follow the FB page for updates, suggestions, etc: facebook.com/scottgreggoutdoors/ I usually post what's coming up there as well. Also Instagram at instagram.com/scottgregg1966/
next time spread the meat out on a cookie sheet. them freeze it for a while. break and chucks, add chunks to the grinder realy slow. it will do a better job. and you wont even need the pusher stick..
@rcajun8902 Nope. FDA finally realized they were wrong a few years back. 145* is considered safe. Just proves you can't believe everything the Government says...imagine that... i hope you subscribed! I'm trying to get up to `100k like the cool kids haha Thank you for watching! Make sure you follow us on our FB page here: facebook.com/scottgreggoutdoors/ I usually post what's coming up there as well plus other channel insight and content not on RUclips. Also Instagram at instagram.com/scottgregg1966/
Since there is sure in it, probably a couple months or more vacuum sealed. My Packages of 4 slices for sammies pack pretty well in the freezer though. MAybe pack some in the freezer an some in the fridge?
YES! Absolutely. Set your oven on the lowest setting and use a probe to monitor the the meat temperature. As it cooks raise the temp of you oven (keeping it about 50-60* hotter than the meat) to about 250* at the most, and get the meat out the same way at about 152*IT to keep the fat from rendering. Liquid smoke can also be added if you like to the mix. It will work great. Thank you for watching!
No. Not needed. The cabinet of this is pretty tight and it rains condensation on the glass most of the cook as it is. (That helps me keep the glass clean! haha) Thank you for watching. I've got some really cool stuff coming too! You can check out & follow the FB page for updates, suggestions, etc: facebook.com/scottgreggoutdoors/ I usually post what's coming up there as well.
Gaga Murphy You can in an electric, just don't add chips, but you might as well use the oven if you want to do that. Same temp guidelines would apply. Thank you for watching! Make sure you follow us on our FB page here: facebook.com/scottgreggoutdoors/ I usually post what's coming up there as well plus other channel insight and content not on RUclips. Also Instagram at instagram.com/scottgregg1966/
Actually, the silver skin grinds up pretty good. It's not so much flavor as texture. On a whole muscle peice of meat, the silver skin gets very tough unless you cook for a long time low & Slow. (Like a braised Venison Shank) I get the heaviest off before grinding but don't let some of the thinner stuff bother me. Works out fine in the ground meat..
Gary Isenhour YES IT IS! Thank you for watching. I've got some really cool stuff coming too! click the "bell" icon to get notified of new videos posted every week. You can also check out & follow the FB page for updates, suggestions, etc: facebook.com/scottgreggoutdoors/ I usually post what's coming up there as well. Also Instagram at instagram.com/scottgregg1966/
Daniel Hale in this case yes as explained in the video but you can make it with chicken, beef fat, etc. Thank you for watching! Make sure you follow us on our FB page here: facebook.com/scottgreggoutdoors/ I usually post what's coming up there as well plus other channel insight and content not on RUclips. Also Instagram at instagram.com/scottgregg1966/
That's a good question. It makes me wonder if you were actually rendering fat on the outside of the chub. What temp were you cooking at? I start mine very low and try to maintain about 50* hotter than the meat but never over 200 and most of the time top it out at about 180~ Also you MUST be sure to get the chub out when it hits 152* internal temp or it renders the fat and ruins it very fast. Check your thermometers/probes for accuracy too.
@@scottnra I thought it might of been gat as well but I drained it and smoked and didn't solidify like fat. I kept it as close to 40 degrees and pulled at 154. But I drained it and re smoked think I saved it lol
I don't know. I have never had water separate out of the meat before. I make mine with plenty of water to help with stuffing and keeping air out. Not sure where all that could have come from. Was it a different meat ratio maybe? Might try posting that in one of the sausage groups on FB. Just understand you'll get a TON of bad answers from guys who have no clue as well as some good input.
You messed up by adding that much water...this guy in the video is full of b.s. you do not, i repeat do not add that much water to bologna, maybe a tad, but nowhere near what he did. Jesus chrest
R M D You'll Like this one then. Full Sized, same recipe and sliced shots. ruclips.net/video/p3Jtic5zEyI/видео.html Thank you for watching! Make sure you follow us on our FB page here: facebook.com/scottgreggoutdoors/ I usually post what's coming up there as well plus other channel insight and content not on RUclips. Also Instagram at instagram.com/scottgregg1966/
Thanks John Lord Sorry it took so long to get back to you. YT just started showing me a ton of old comments and I'm playing catch up.Thank you for watching! Make sure you follow us on our FB page here: facebook.com/scottgreggoutdoors/ I usually post what's coming up there as well plus other channel insight and content not on RUclips. Also Instagram at instagram.com/scottgregg1966/
rand mayfield Hang on a minute and let me check something .... nope. Don't care. This isn't a vegetarian channel lol. I hope you watched the video though. :-)
Tyler Bucklew its in the description below the video. Just keep scrolling down. It's there, promise :-) Thank you for watching! Make sure you follow us on our FB page here: facebook.com/scottgreggoutdoors/ I usually post what's coming up there as well plus other channel insight and content not on RUclips. Also Instagram at instagram.com/scottgregg1966/
Hey Scott you know you can use a champion juicer G5-PG710 to emulsify your meat to a pudding consistency the champion juicer works amazing that's how I make my hot dog weenies here is the machine you use this machine after you pass through the grinder this is for the meat emulsifying process you use the champion juicer you find them on eBay for very cheap here is the link to what the champion juicer does ruclips.net/video/DdD18GGVg4I/видео.html You going to really like this machine you use the blank plate on it where the juice would come out so everything would come out the front let me know what you think
gemstone freeman Jr. I have heard that. Even contacted them about it and they were kind of Chitty to me about it. Seems like a bunch of vegetarians that don't like hunting. No way I'm giving them a dime haha. Looking at the LEM Juicer though trying to figure that out. Thank you for watching! Make sure you follow us on our FB page here: facebook.com/scottgreggoutdoors/ I usually post what's coming up there as well plus other channel insight and content not on RUclips. Also Instagram at instagram.com/scottgregg1966/
James Magness Fair. Basically it's a term describing the final drying stage of a sausage where flavors meld together more and exterior color changes. It's recommended to let them bloom about and hour at room temperature before chilling. Thank you for watching! Make sure you follow us on our FB page here: facebook.com/scottgreggoutdoors/ I usually post what's coming up there as well plus other channel insight and content not on RUclips. Also Instagram at instagram.com/scottgregg1966/
Ed Donahue Not sure how you'd make a dry bologna without messing it up... Thank you for watching! Make sure you follow us on our FB page here: facebook.com/scottgreggoutdoors/ I usually post what's coming up there as well plus other channel insight and content not on RUclips. Also Instagram at instagram.com/scottgregg1966/
Excellent quality video and camera skills! Your technical communication is top notch. You've added value to my life, thank you!
Ryan S Thank you so much for the kind words! There are quote a few other videos on here like venison jerky and snack sticks, burgers, etc you may enjoy as well. You've really made my day!
Thank you for watching. I've got some really cool stuff coming too! click the "bell" icon to get notified of new videos posted every week. You can also check out & follow the FB page for updates, suggestions, etc: facebook.com/scottgreggoutdoors/ I usually post what's coming up there as well. Also Instagram at instagram.com/scottgregg1966/
Great video, you've answered alot of questions that my wife and myself have had about making deer bologna. Thank you.
Michael Peery Thank you for the kind words! I am working on one now for Friday on Canning venison for beginners. I like sharing things I learn and getting nice comments makes it worth all the effort!
Thank you for watching. I've got some really cool stuff coming too! click the "bell" icon to get notified of new videos posted every week. You can also check out & follow the FB page for updates, suggestions, etc: facebook.com/scottgreggoutdoors/ I usually post what's coming up there as well. Also Instagram at instagram.com/scottgregg1966/
Very informative and much appreciated! I followed your method and made the best bologna ever. Thank you for posting this.
dfmp925 That's great to hear! Share it around to your buddies and on FB if you are on there. We've got some really cool venison stuff coming too.
Thank you for watching! Make sure you follow us on our FB page here: facebook.com/scottgreggoutdoors/ I usually post what's coming up there as well plus other channel insight and content not on RUclips. Also Instagram at instagram.com/scottgregg1966/
Bravo! That is the way to start any project😂
@richardkight4482 Thanks man! I hope you subscibe. I'm trying to hit 100k! I also have a few other sausage videos you might like here and will be adding more soon: ruclips.net/p/PLYKMXAVLid5U8QuFyUspJNEFVvy6IZutm&si=cKjpEu5649hS-ua1
Thank you for watching! Make sure you follow us on our FB page here: facebook.com/scottgreggoutdoors/ I usually post what's coming up there as well plus other channel insight and content not on RUclips. Also Instagram at instagram.com/scottgregg1966/
thank you, I will try it. glad to see an ingredients list
My Pleasure. I think you will really like this. It's one of my top 5 things to do with venison now! Thanks for watching and check out some of the other venison videos. I think you'll find some more you like. :-)
Scott Gregg what are the other 4?
Thanks, brother! Putting this on list of things to try.
You'll be hooked! haha. Thanks for watching!
TheFritz423 why every time y'all say y'all making beef bologna y'all got some f****** pork some f****** where putting it in and f****** me the two of us to go together you White people is something else
Nice assortment of fishing rods!
Brent Hildenbrand Thanks man! There are quite a few videos on here of us using them too haha. We'll probably be adding a few more sticks to the collection as well as we expand our fishing to include more offshore and a big catfish tournament in the spring. (We have another offshore flounder and sea bass video coming Friday!
Thank you for watching. I've got some really cool stuff coming too! click the "bell" icon to get notified of new videos posted every week. You can also check out & follow the FB page for updates, suggestions, etc: facebook.com/scottgreggoutdoors/ I usually post what's coming up there as well. Also Instagram at instagram.com/scottgregg1966/
Scott good job on video! I found bologna is a little better drinking Bush lite though, just saying!
Paul Boczek No Way! Life is too short to drink Busch anything haha!
Thank you for watching. I've got some really cool stuff coming too! click the "bell" icon to get notified of new videos posted every week. You can also check out & follow the FB page for updates, suggestions, etc: facebook.com/scottgreggoutdoors/ I usually post what's coming up there as well. Also Instagram at instagram.com/scottgregg1966/
medium sized plate??? Brilliant!!! Some plates are sold by sizes.
craig miller I know man but we're not building a piano here, we're making sausage. It's probably a 3/16". The fine plate does the important part anyway. :-)
Thank you for watching! Make sure you follow us on our FB page here: facebook.com/scottgreggoutdoors/ I usually post what's coming up there as well plus other channel insight and content not on RUclips. Also Instagram at instagram.com/scottgregg1966/
Good video. Got a tip for everyone. Put a little vinegar in the casing soak water. It prevents the meat from binding to the casing and practically slips off at cutting. For even finer texture use food processor for last grind. Shaved or crushed ice keeps it cold to avoid "breaking" out the fat.
without prejudice Cool Tip, I grind finer for my Bologna. I have not had trouble with the casing binding but have heard about the vinegar trick. Thanks for sharing that.
Thank you for watching. I've got some really cool stuff coming too! click the "bell" icon to get notified of new videos posted every week. You can also check out & follow the FB page for updates, suggestions, etc: facebook.com/scottgreggoutdoors/ I usually post what's coming up there as well. Also Instagram at instagram.com/scottgregg1966/
next time spread the meat out on a cookie sheet. them freeze it for a while. break and chucks, add chunks to the grinder realy slow. it will do a better job. and you wont even need the pusher stick..
THat's a good idea. If I have freezer space I'll try it.
awesome video. I thought pork had to be at 165 before to be safe.
@rcajun8902 Nope. FDA finally realized they were wrong a few years back. 145* is considered safe. Just proves you can't believe everything the Government says...imagine that... i hope you subscribed! I'm trying to get up to `100k like the cool kids haha
Thank you for watching! Make sure you follow us on our FB page here: facebook.com/scottgreggoutdoors/ I usually post what's coming up there as well plus other channel insight and content not on RUclips. Also Instagram at instagram.com/scottgregg1966/
all ground meat should be cooked to 160
How long will these stay good refrigerated... Freezer space is at a premium.
Since there is sure in it, probably a couple months or more vacuum sealed. My Packages of 4 slices for sammies pack pretty well in the freezer though. MAybe pack some in the freezer an some in the fridge?
How would you cook it if you dont have a smoker? Can this be done in an oven instead?
YES! Absolutely. Set your oven on the lowest setting and use a probe to monitor the the meat temperature. As it cooks raise the temp of you oven (keeping it about 50-60* hotter than the meat) to about 250* at the most, and get the meat out the same way at about 152*IT to keep the fat from rendering. Liquid smoke can also be added if you like to the mix. It will work great. Thank you for watching!
Scott Gregg What should I place them on?
love the video, subbed.
Thanks man! More like this are coming very soon!
Thank You for this recipe. I am going to make this. And Thank You for ingredients list.
you're welcome! you're going to love it.
You didn't say, but it looks like you don't use the water pan in smoker is that correct?
No. Not needed. The cabinet of this is pretty tight and it rains condensation on the glass most of the cook as it is. (That helps me keep the glass clean! haha) Thank you for watching. I've got some really cool stuff coming too! You can check out & follow the FB page for updates, suggestions, etc: facebook.com/scottgreggoutdoors/ I usually post what's coming up there as well.
Can you cook bolonga with out the smoke in a smoker
Gaga Murphy You can in an electric, just don't add chips, but you might as well use the oven if you want to do that. Same temp guidelines would apply.
Thank you for watching! Make sure you follow us on our FB page here: facebook.com/scottgreggoutdoors/ I usually post what's coming up there as well plus other channel insight and content not on RUclips. Also Instagram at instagram.com/scottgregg1966/
cool
Big time. I hope you tried it. Thanks for watching.
Everything I have read says to remove the silverskin from the venison because of the taste - have you noticed any difference?
Actually, the silver skin grinds up pretty good. It's not so much flavor as texture. On a whole muscle peice of meat, the silver skin gets very tough unless you cook for a long time low & Slow. (Like a braised Venison Shank) I get the heaviest off before grinding but don't let some of the thinner stuff bother me. Works out fine in the ground meat..
Miller Lite is the way to go...
Gary Isenhour YES IT IS!
Thank you for watching. I've got some really cool stuff coming too! click the "bell" icon to get notified of new videos posted every week. You can also check out & follow the FB page for updates, suggestions, etc: facebook.com/scottgreggoutdoors/ I usually post what's coming up there as well. Also Instagram at instagram.com/scottgregg1966/
Oh
Oh yeah! haha
You doing a 50/50 mix venison and pork butt ?
Daniel Hale in this case yes as explained in the video but you can make it with chicken, beef fat, etc.
Thank you for watching! Make sure you follow us on our FB page here: facebook.com/scottgreggoutdoors/ I usually post what's coming up there as well plus other channel insight and content not on RUclips. Also Instagram at instagram.com/scottgregg1966/
I tried this today and messed it up had a ton of water in my casing to the point it kept it discolored. What did I miss up?
That's a good question. It makes me wonder if you were actually rendering fat on the outside of the chub. What temp were you cooking at? I start mine very low and try to maintain about 50* hotter than the meat but never over 200 and most of the time top it out at about 180~ Also you MUST be sure to get the chub out when it hits 152* internal temp or it renders the fat and ruins it very fast. Check your thermometers/probes for accuracy too.
@@scottnra I thought it might of been gat as well but I drained it and smoked and didn't solidify like fat. I kept it as close to 40 degrees and pulled at 154. But I drained it and re smoked think I saved it lol
I don't know. I have never had water separate out of the meat before. I make mine with plenty of water to help with stuffing and keeping air out. Not sure where all that could have come from. Was it a different meat ratio maybe? Might try posting that in one of the sausage groups on FB. Just understand you'll get a TON of bad answers from guys who have no clue as well as some good input.
You messed up by adding that much water...this guy in the video is full of b.s. you do not, i repeat do not add that much water to bologna, maybe a tad, but nowhere near what he did. Jesus chrest
would be nice if you showed its texture by showing it sliced
R M D You'll Like this one then. Full Sized, same recipe and sliced shots. ruclips.net/video/p3Jtic5zEyI/видео.html
Thank you for watching! Make sure you follow us on our FB page here: facebook.com/scottgreggoutdoors/ I usually post what's coming up there as well plus other channel insight and content not on RUclips. Also Instagram at instagram.com/scottgregg1966/
@@scottnra Yes I did watch the larger version but it was after I made my previous comment. Nice job
10* (Homer Simpson) .... Mmmmm Boooolooooonnnnneeeee Mmmmmm Aughhhhhh
Thanks John Lord Sorry it took so long to get back to you. YT just started showing me a ton of old comments and I'm playing catch up.Thank you for watching! Make sure you follow us on our FB page here: facebook.com/scottgreggoutdoors/ I usually post what's coming up there as well plus other channel insight and content not on RUclips. Also Instagram at instagram.com/scottgregg1966/
Did you know botulism is derived from the Latin word for sausage.
rand mayfield Hang on a minute and let me check something .... nope. Don't care. This isn't a vegetarian channel lol. I hope you watched the video though. :-)
I looked couldn’t find the recipe
Tyler Bucklew its in the description below the video. Just keep scrolling down. It's there, promise :-)
Thank you for watching! Make sure you follow us on our FB page here: facebook.com/scottgreggoutdoors/ I usually post what's coming up there as well plus other channel insight and content not on RUclips. Also Instagram at instagram.com/scottgregg1966/
Hey Scott you know you can use a champion juicer G5-PG710 to emulsify your meat to a pudding consistency the champion juicer works amazing that's how I make my hot dog weenies here is the machine you use this machine after you pass through the grinder this is for the meat emulsifying process you use the champion juicer you find them on eBay for very cheap here is the link to what the champion juicer does ruclips.net/video/DdD18GGVg4I/видео.html
You going to really like this machine you use the blank plate on it where the juice would come out so everything would come out the front let me know what you think
gemstone freeman Jr. I have heard that. Even contacted them about it and they were kind of Chitty to me about it. Seems like a bunch of vegetarians that don't like hunting. No way I'm giving them a dime haha. Looking at the LEM Juicer though trying to figure that out.
Thank you for watching! Make sure you follow us on our FB page here: facebook.com/scottgreggoutdoors/ I usually post what's coming up there as well plus other channel insight and content not on RUclips. Also Instagram at instagram.com/scottgregg1966/
You didn't tell us what BLOOM means.
James Magness Fair. Basically it's a term describing the final drying stage of a sausage where flavors meld together more and exterior color changes. It's recommended to let them bloom about and hour at room temperature before chilling.
Thank you for watching! Make sure you follow us on our FB page here: facebook.com/scottgreggoutdoors/ I usually post what's coming up there as well plus other channel insight and content not on RUclips. Also Instagram at instagram.com/scottgregg1966/
Man lube your grinder!
Dude, I retired it. got a bigger better stronger meaner faster one. Check out the review here:ruclips.net/video/ZWwDvsg3iOk/видео.html
W1069
What is that?
Okay flavor but too wet for me
Ed Donahue Not sure how you'd make a dry bologna without messing it up...
Thank you for watching! Make sure you follow us on our FB page here: facebook.com/scottgreggoutdoors/ I usually post what's coming up there as well plus other channel insight and content not on RUclips. Also Instagram at instagram.com/scottgregg1966/