Recipe: Appetizing Deer Bologna

Deer Bologna. 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.

Really, deer bologna is one lunch meat that you should eat a bit more often. This is a great recipe for the hunter that likes to make there own bologna. I use the ground sausage you find in your local gerocery store. You can have Deer Bologna using 6 ingredients and 12 steps. Here is how you cook that.

Ingredients of Deer Bologna

1. You need 7 1/2 lb of deer hamburger.
2. You need 7 1/2 lb of ground pork.
3. You need 7 oz of 7.2 ounces of seasoning.
4. You need 1 of .6 ounces of cure.
5. It's 12 oz of recipe says water but I use fav. beer.
6. You need 5 oz of Worcester sauce.

I like the Jimmy Dean Ground Pork Sausage thats in the plastic bags. Dont use the sausage that already has casings on it. Recipe for Quality Homemade Deer Bologna: For any avid hunter who has frozen deer meat and not sure what to do with it: this recipe is easy to follow and provides full lists of ingredients. This recipe can be done with or without a meat grinder!

Deer Bologna instructions

1. 1.) Grind deer meat twice.
2. 2.) Grind ground pork twice.
3. 3.) Then grind ALL the meat once.
4. 4.) Add the .6 ozs. Of internal cure to either the water or your fav. beer ,and the Worcester sauce and mix well.
5. Add the fluids to the ground up meat and begin to mix the meat.
6. Sprinkle seasoning into the meat and mix well until meat starts to become tacky and sticky.
7. The casings provided will hold approximately 3lbs. of meat, the casings need to be soaked in warm water the water should be over 104°F, casings soak for 30 minutes..
8. Use your grinder to fill up the casings to within an inch or so from the end force out all air. Use a twisty tie to close the ends. Fill all the casings..
9. Now there are 2 ways to cook it 1.) Either in a smoker or an oven.
10. In a smoker : smokehouse temperatures differ so remember this, too much smoke will give the meat an off taste. If your smoker will not reach the temperature required leave bologna in til dry to the touch. Then turn smoke "on" then smoke to desired color until internal temperature is 156° f.
11. Now for the oven : Your bologna will cook in the oven and the flavor will be excellent. 1.) Lay the bologna sticks on an oven rack ( be sure to be in the middle of the oven) (also be sure to put a catch tray under the bologna or whoever cleans the oven will not be happy with you (the wife or g/f) 2.) 120°F for 1 hour , 3.) 140°F for 1 hour , 4.) 160° for 30 minutes , 5.) Now if your oven was like mine , mine only went as low as 170° I left mine in the oven for 4hrs at that temp. Then increased the temp by 20° every hour after that. 6.) 180°F until the bologna reaches an internal temp. of 156°F.
12. Let the bologna cool before slicing and eating ENJOY !!.

Be sure that you allow yourself two consecuti… One of the best ways to prepare a quantity of ground venison is to make deer bologna that is similar to beef summer sausage. I have a great recipe for mouth-watering deer bologna that was given to. Worcestershire sauce Directions Grind meat rough, then fine. Here are the steps to making deer bologna that is so good it will make your tongue slap the brain clean out of your head !!! When the bologna has been boiling for almost an hour it will begin to float.