Quote:
Originally posted by Aredubjay
Ron,
I'm just now getting in on this thread, but, what you're talking about sounds alot like venison bologna. Was it packed in a cheesecloth casing and smoked? My grandfather would occasionally make this and would hang it in the smokehouse with his country hams. Seemed to be more a "personal" thing than something you'd find in the grocery.
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No cheesecloth that I remember. Ya' know Randy, this stuff COULD have been venison, which would account for the sweet taste, or it could have been 'possum, muskrat or weasel, knowing the resources of my ancestors.
Guess I need to find a personal bolognist.
Ron (sausage - don't ask, don't tell).