How to Make Deer Ring Bologna: A 2024 Step-by-Step Expert's Guide, by The Bearded Butchers

[@412psekustomzllc7]

Love what yinz do!

[@lars277]

My Mother used to serve ring bologna to us about once a month. I think people used to eat that much often back then than now. I don't even see it at the grocery store anymore. Every once in a while, I will see Boar's Head ring bologna. I came up in the 50s and 60s, I am 70 now.

[@Rocky1115]

I live in Southeastern Michigan and we have two major meat companies here; Dearborn Sausage and Kowalski Sausage. Ring Bologna is everywhere here and in multiple flavors; Regular, Garlic, Spicy, and Pickled. We also have Boar's Head though, but it's much more expensive compared to the local companies.

[@jmason61]

This came up randomly, I don't know much about smoker cooking or butchering but that's badass when the cover opens up after 5 hours

[@AlexBowekaty]

Ah man. I like watching you guys process and cook/smoke while working late hours. Good work guys.

[@dalecmitchell1685]

Update! Just ordered the kit!! Man I can’t wait!!

[@gettingcannedwithjackie8754]

Love the new DIY packaging

[@dalecmitchell1685]

Thank you for making this video! I will be ordering the kit next week! Those look awesome!!! My mouth is watering watching you taste test!!

[@GregoryCox-z3e]

That looks delicious. This weekend I'm making with you maple sugar seasoning breakfast sausage out of my wt buck I got this week. Thank you for your videos and your delicious seasonings.

[@chadmccollum6292]

Great to see a video from you. Keep doing what your doing alot of us enjoy your videos and your entire line of products

[@ct5589]

Okay now giving this to family as my Christmas gift

[@JonSnyder]

thanks for another great video, have a great time on your upcoming hunt!

[@mikenayajerome5255]

Awesome stuff fellas happy Thanksgiving! God bless!

[@Markspyro]

What size plates did you grind with? 3/8" and 3/16"??? I also like to mention to people to keep an eye on their plates to make sure they don't plug with sinew and start to smear. You guys are great and like watching your channel!

[@lesliewatts-c1j]

Thanks guys. Great vid. Have a good hunt. Thanks.

[@alantobin4014]

Guys Ur products are fantastic..

[@jerryshowens3049]

Thanks for another great video.

[@brian2359]

I hate watching these guys after dinner! I’m freakin hungry again! Man that’s some nice looking r8ngs!

[@stevenl8420]

I have a question. I know this isn’t related to this particular video but I am trying to find information on how to save fat from pigs so I can make lard to cook with. That being said I cannot find anything about what fat to keep vs trash ect when butchering one. Iv watched all of yalls videos and there was only a mention of the leaf lard. Could you please help me out with where I can find info about this topic. I appreciate you guys a lot and I love yalls videos

[@ivandainard7164]

Use back fat from the pig . No jowels, no leg fat no shldr fat . Only back fat off the lions. Grind fairly fine and then cook in a kettle . The coarse stuff that is left is called grueben, and the liquid is called schmalts in german . The schmalts is lard. It lasts forever in the fridge.

[@JeremyPayn]

Thanks!

[@JeremyPayn]

As always Seth and Scott, gonna love trying this one! Cheers gents.

[@philanders3705]

In the thumbnail I thought you guys were holding up big ass coil springs haha

[@seanjones843]

I would like to make my own breakfast sausage….can you please tell me what seasonings do to use?

[@TheBeardedButchers]

beardedbutchers.com/collections/breakfast-links-diy-bundles

[@snowballil3133]

Looks good

[@Crankinstien]

That’s a nice smoker!

[@tonygruber6456]

Our family will do anywhere from 600lbs to 1000lbs in 2 weekends. of Bologna,Summer Sausage, Snack Sticks,Bacon. Use sheep cassing for your bologna.

[@Mutanttaint]

How do you that much deer meat?

[@TSargeant]

Excellent video! Do y’all sell the deer bologna? I would love to buy about five or so rings. I’m living in SC. Now but originally from Wooster and use to buy from y’all years ago. I always came and bought the buffalo meat! Thanks men and keep up the great videos!

[@DareDog.]

They don’t sell it. They do sell DIY kit where you add the venison.

[@beechermeats9797]

For the algorithms bay bay!!!

[@macleist6011]

Well where's the cabin? I'm off for gun week 😁😁😁

[@ahmadmughal4997]

First comment from Pakistan

[@jeffswank]

awesome

[@PrashunGhosh]

First!! Woohoo let’s goo!!

[@bub7961]

1st viewer for this episode, 1st 👍, 1st to comment

[@MrTAGGER88]

1st to tell you sincerely nobody gives a shit ❤️

[@bub7961]

@ somebody does your weird a$$ replied😂😂

[@zoookx]

1st to tell you: if this is the highlight of your month - get a life!

[@DMackOutdoors]

Guys I’m curious. I was always told to cut out all the silver skin and fat on wild game because it adds an off flavor. What’s your thoughts on that? I feel like my butchering takes too long and I’m wasting a lot.

[@randomname6710]

Hey is this kit gluten/wheat free?

[@joshdavies80]

Could you use this process to make baloney chubs also

[@IzzyEatz]

Have you guys made pepperoni yet??

[@NATURAL-D2]

I thought yall were holding painted coil springs.

[@potatopertato]

Wish i can buy your kits. Not sure if i can tho i dont live in USA 😢

[@DareDog.]

They ship some kits world wide.

[@potatopertato]

@DareDog. Oh nice, thanks for telling me

[@danwheeler1154]

Who sells your products in Canada?

[@jeremymcmichael7371]

Can you do a ring Bologna without deer meat?

[@DareDog.]

You can use any meat

[@joshdavies80]

Could add in things like jalapeños and cheese

[@bushrat164]

can this be done with moose or bear?

[@TheBeardedButchers]

Yes

[@bushrat164]

@@TheBeardedButchers thanks for the quick reply

[@johnknorr1140]

Over here in Pennsylvania it’s deer season like Ohio. I love when you guys make these kind of videos so appropriate thanks enjoy your dear season

[@harbinger6562]

What's difference between sausage and bologna 🤔❤️🇺🇲🦾😇👋

[@tonygruber6456]

And a commercial stuffer and r4ing bologna ring crimper.

[@tonygruber6456]

When I say family, I have 6 brothers and 2 sisters.

[@AuggyNole]

dessicant

[@chrisruhe3218]

Did i hear him correctly that the finished temp for the meat was 160?

[@DareDog.]

Yes

[@sullivansteed7277]

I love the meat processing equipment however you may want to look at the name again. Everything I have says meat your maker.

[@aquagamer1212]

It's the same brand, just ignore that he says it wrong sometimes 😅

[@scottjordon]

@LIKE #907!!! 😊😊😊

[@dominicmassaconi6160]

Let's go Brandon

[@ianjohnson3675]

What's the point of watching the video if you're going to show everything before you e en start what fun is that?

[@pacman_17]

Did Seth lose some weight?

[@DareDog.]

Yes he did. Over 30 pounds. He Started running everyday. Changed diet. He did carnivore for the month of January.

[@bigcampnewyork3586]

I was serp

[@tonygruber6456]

You guys need an industrial grinder and mixer.

[@TheBeardedButchers]

We have them. This was a how to make ring bologna “at home” video.

[@bigcampnewyork3586]

I was surprised that the skins didn't stick to the meat after cooking i always have to give mine a ice bath after cooking

[@TheBeardedButchers]

We did an ice bath.

[@bigcampnewyork3586]

You didn't show that on your video or mention it

[@aquagamer1212]

@@bigcampnewyork3586 yes they did, 14:55

[@bigcampnewyork3586]

On the second vide

[@Replacemybatteriesplease]

Are you using lacrosse sticks in your smoker?

[@DareDog.]

Sticks from their commercial oven