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Deer Bologna
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Prep Time:
120 minutes
Cook Time:
120 minutes
Total Time:
1680 minutes
Delicious lean venison bologna, perfect for sandwiches or as a tasty hors d'oeuvre.
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
  • 0.25 cup garlic powder
  • 40 pounds ground venison
  • 16 fluid ounces liquid smoke
  • 0.5 hank 1 1/2 to 1 3/4-inch beef rounds casings
Instructions:
  • Combine the curing mixture, sugar, MSG, mace, mustard, ground pepper, pepper flakes, and garlic powder in a large mixing tub. Sprinkle over the venison and mix the spices into the meat. Pour in the liquid smoke and combine everything by hand for a few minutes until well blended. Transfer the mixture to a glass or plastic container, cover, and refrigerate for 24 hours. Soak the casings overnight according to the note below.
  • Prepare the casing by cutting a 2-foot (60-centimeter) piece, pinching out the water, and tying a knot at one end. Use a sausage stuffer or large funnel to fill the casing, leaving 4 inches at the end. Tie the open end close to the meat to ensure a firm bologna. Secure the two ends together to create a circle. Repeat for the remaining casings and bologna.
  • Preheat your oven to a gentle 225 degrees Fahrenheit (110 degrees Celsius).
  • Place the bologna in a preheated oven until it reaches an internal temperature of 180°F (82°C), approximately 2 hours. Let it cool, refrigerate until cold, and tightly wrap for freezer storage. To enjoy, slice the bologna lengthwise, cut into thin slices, peel off the casing, and indulge.

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