How to Make Deer Bologna - A Step-by-Step Guide

Deer bologna is a delicious and unique way to enjoy the flavor of venison. This recipe is perfect for anyone who loves the taste of game meat and wants to try something different from the typical venison steaks and roasts. Making your own deer bologna at home is not only cost-effective, but also allows you to control the quality of ingredients and customize the seasoning to your own taste. Whether you're an experienced hunter or just looking to try something new, this recipe is sure to become...

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Ingredients

  • 2 cups sugar-based curing mixture (such as Morton® Tender Quick®)
  • 3 cups firmly packed brown sugar
  • 2 tablespoons monosodium glutamate (MSG)
  • 2 teaspoons ground mace
  • 2 teaspoons mustard powder
  • 6 tablespoons coarse ground black pepper
  • 6 tablespoons crushed red pepper flakes
  • ¼ cup garlic powder
  • 40 pounds ground venison
  • 16 fluid ounces liquid smoke
  • ½ hank 1 1/2 to 1 3/4-inch beef rounds casings

Information

  • Prep Time: 2 hrs
  • Cook Time: 2 hrs
  • Additional Time: 1 day
  • Total Time: 1 day 4 hrs
  • Servings: 160
  • Yield: 40 pounds of bologna

  • Stir together the curing mixture, sugar, MSG, mace, mustard, ground pepper, pepper flakes, and garlic powder. Sprinkle over venison in a large mixing tub. Mix the spices into the meat, then pour in the liquid smoke. Mix together by hand for several minutes until very well combined. Place into a non-reactive (glass or plastic) container, cover, and refrigerate for 24 hours. Prepare casings according to note below, allow to soak overnight.
  • To stuff, cut off a 2-foot (60-centimeter) piece of casing, pinch out the water, and tie a knot at one end. Using a sausage stuffer or large funnel, fill the casing to within 4 inches of the end. Tie the open end close to the meat, so that the bologna is firm. Tie the two ends together to form a circle. Repeat with remaining casings and bologna.
  • Preheat oven to 225 degrees F (110 degrees C).
  • Bake the bologna in preheated oven until they reach an internal temperature of 180 degrees F (82 degrees C), about 2 hours. Once cooked, allow to cool, and refrigerate until cold. The bologna may be kept tightly wrapped in the freezer. To serve, cut through the casing lengthwise, then slice the bologna into thin slices. Peel the casing off of the bologna slices and discard before eating.
  • Nutrition

    179 cal.

    • Total Fat: 6g
    • Saturated Fat: 2g
    • Cholesterol: 96mg
    • Sodium: 1491mg
    • Total Carbohydrate: 5g
    • Dietary Fiber: 0g
    • Total Sugars: 4g
    • Protein: 26g
    • Vitamin C: 0mg
    • Calcium: 12mg
    • Iron: 4mg
    • Potassium: 379mg