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?
Related posts
-
How do you know the diff between cow veal and deer veal on restaurant menus?
How do you make mac &cheese with eggs with the correct cheese that melts and taste like the box kind?
How do I make the perfect cheese dip?
Can I make mac n cheese with parmesan only?
Anyone know how laughing Cow Cheese Spread is made? Can it be made at home?
What should I cook my friends for dinner?
How do you make your own nacho cheese?
How do you make cheese dip like the one you will get from Mexican restaurants such as El Mariachi or El Maguey?
How do you make a cheese sandwich?
How do you make the 1337est Grilled Cheese?
Can you use almond bark for making candy chocolates?
Fellow Gardeners–What is a good remedy/repellent for deer?
Can I use american singles cheese to make macaroni and cheese?
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).
Post your comment