How do you keep cheese from melting when you make deer bologna?
I have a really good recipe for deer bologna. When we make it, it has a really good flavor. However all the grease and cheese settles to the outside of the casing. Does anyone know how to keep all of it from settling to the outside, layering the casing with cheese and fat?
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One comment a "How do you keep cheese from melting when you make deer bologna?"
You need to keep your mixture COLD. Refigerate the components of your meat grinder/extruder and filler tube. It’ll take a bit longer to fill your casings but if your mixture starts to get to loose then you’ll need to stick it all back in the fridge again. You may want to tough it out for a bit and lower the temp in the kitchen, throw on a sweater, open the windows, (assuming that it’s cold outside).
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