deer bologna recipe venison bologna recipe | Outdoor Newspaper
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Want a great way to Go GMO-FREE? Make your own Venison Bologna!

This is a great recipe but it does require some time. You will need to set aside a full consecutive 48 hours in order to do this correctly and ensure that the end product is delicious and safe.

Venison Bologna Recipe

deer bologna recipe venison bologna recipe | Outdoor Newspaper

Homemade Venison Bologna

Want a great way to Go GMO FREE? Make your own Venison Bologna! This is a great recipe but it does require some time. You will need to set aside a full consecutive 48 hours in order to do this correctly and insure that the end product is delicious and safe.
Prep Time 30 mins
Course Snack
Cuisine American

Equipment

  • Meat grinder(not necessary, but makes filling the casings much easier.

Ingredients
  

  • 10 pounds of ground Venison
  • 7 tablespoons of TenderQuick
  • 3/4 cup of white sugar
  • 5 teaspoons of fine ground pepper
  • 2 teaspoons of fine ground mustard
  • 1 teaspoon of mace
  • 2 tablespoons of liquid smoke
  • 2 teaspoons of garlic powder NOT garlic salt
  • 5 teaspoons of red crushed peppers
  • 1/4 teaspoon of cayenne pepper
  • 1/2 teaspoon of chili powder
  • 4 teaspoons of Montreal steak seasoning
  • 2 teaspoons of Accent
  • Venison casings

Instructions
 

Please Note:

  • Set the liquid smoke to the side as you will not need this until later. DO NOT Mix liquid smoke into the dry ingredients.

Prepare Ingredients

  • Mix all dry ingredients together in a large mixing bowl.
  • Spread your ground venison out on a clean, dry, non-porous surface.
  • Sprinkle spice mixture evenly on ground venison using all of it.
  • Add the Liquid Smoke to the ground venison
  • Knead the mixture by hand until all the spice is distributed evenly through all the venison.

Prepare Venison for Filling Casings:

  • Place venison mixture into a closable container or cover top with plastic wrap.
  • Refrigerate for 24 hours.
  • After 24 hours remove from refrigeration
  • Prepare venison casings by soaking in hot water.
  • Place the meat into the grinder and grind the meat twice.

Stuffing the Venison Casings:

  • Put the casing over the end of the meat grinder as you are grinding it the second time.
  • Fill the casing with venison leaving at least 3 inches at the end so there is room to tie it.
  • Tie the end of the bag once you are finished.

Cooking the Bologna:

  • Fill a large pot with water bring it to a 170-degree boil.
  • Place the bologna in the boiling water for 1 hour.
  • When the bologna has been boiling for almost an hour it will begin to float.
  • Remove the bologna sticks from the pot.
  • Hang them for 1 more hour to allow them to drain.
  • Refrigerate the drained meat for 24 hours.

Notes

There you have it! Homemade, preservative-free, healthy venison bologna.
Heat and Enjoy!
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