Name: Deer Bologna
Prep time: 2 h
Cook time: 2 h
Yield: 160
Ingredients: Sugar-based curing mixture (such as Morton® Tender Quick®) - 2 cups; Firmly packed brown sugar - 3 cups; Monosodium glutamate (MSG) - 2 tablespoons; Ground mace - 2 teaspoons; Mustard powder - 2 teaspoons; Coarse ground black pepper - 6 tablespoons; Crushed red pepper flakes - 6 tablespoons; Garlic powder - ¼ cup; Ground venison - 40 pounds; Liquid smoke - 16 fluid ounces; 1 1/2 to 1 3/4-inch beef rounds casings - ½ hank

Recipe information

Cooking:

2 hour

Servings per container:

160

Source:

More details

Ingredients for - Deer Bologna

1. Sugar-based curing mixture (such as Morton® Tender Quick®) - 2 cups

2. Firmly packed brown sugar - 3 cups

3. Monosodium glutamate (MSG) - 2 tablespoons

4. Ground mace - 2 teaspoons

5. Mustard powder - 2 teaspoons

6. Coarse ground black pepper - 6 tablespoons

7. Crushed red pepper flakes - 6 tablespoons

8. Garlic powder - ¼ cup

9. Ground venison - 40 pounds

10. Liquid smoke - 16 fluid ounces

11. 1 1/2 to 1 3/4-inch beef rounds casings - ½ hank

How to cook deliciously - Deer Bologna

1. Stage

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.

2. Stage

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.

3. Stage

Preheat oven to 225 degrees F (110 degrees C).

4. Stage

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.