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How do you keep cheese from melting when you make deer bologna?
I have a unequivocally great recipe for deer bologna. When you have it, it has a unequivocally great flavor. However all a douse as well as cheese settles to a outward of a casing. Does any one know how to keep all of it from settling to a outside, layering a surrounding with cheese as well as fat?
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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