Recipe

Deer Bologna Recipe

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Ingredients

Directions

Step #1 Stir together the curing mixture, sugar, ground pepper, mace, pepper flakes, MSG, mustard, & garlic powder.
Step #2 Sprinkle top over venison in a large mixing tub.
Step #3 Mix the spices into the meat, then pour in the liquid smoke.
Step #4 Mix together by hand for several mins until very well mixd.
Step #5 Place into a non-reactive (glass or plastic) container, cover, & put in the fridge for 24 hrs.
Step #6 Prepare casings according to note below, allow to soak overnight.
Step #7 To stuff, cut off a 2-foot (60-centimeter) piece of casing, pinch out the water, & tie a knot at one end.
Step #8 Using a sausage stuffer or large funnel, fill the casing to within 4 inches of the end.
Step #9 Tie the open end close to the meat, so that the bologna is firm.
Step #10 Tie the two ends together to form a circle.
Step #11 Repeat with remaining casings & bologna.
Step #12 Preheat oven to 225 degrees F (110 degrees C).
Step #13 Bake the bologna in preheated oven until they reach an internal temperature of 180 degrees F (82 degrees C), about 2 hrs.
Step #14 Once cooked, allow this to cool, & put in the fridge until cold.
Step #15 The bologna may be kept tightly wrapped in the freezer.
Step #16 To serve, cut through the casing lengthwise, then slice the bologna into thin slices.
Step #17 Peel the casing off of the bologna slices & discard before eating.
Step #18 .
Enjoy the Deer Bologna recipe