Deer Bologna. Deer Bologna. this link is to an external site that may or may not meet accessibility guidelines. This bologna is ground deer meat that's stuffed into deer bologna casings after being mixed with bologna seasonings and later smoked. The word "venison" has its roots in Latin.

Deer Bologna Recipe Bologna Recipes Lebanon Bologna Sausage Recipes Cooking Recipes How To Make Sausage Making Sausage Wild Game Recipes Smoker Recipes. I dont like my bologna spicy hot so I dont add the red peppers. Also the only place I could find the Morton Tener Quick Salt is at my local Hardware store. You can have Deer Bologna using 6 ingredients and 12 steps. Here is how you achieve that.

Ingredients of Deer Bologna

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

Deer hunters often choose this blend of coarse black pepper, red pepper flakes and garlic to make their own spicy deer bologna. In my never-endin' quest to be a little more self-sufficient about such things, I decided I was gonna whip up my own batch of deer bologna. Our bologna stands in a class alone when it comes to flavor. Food Nutrition Information for Deer bologna, How many calories in Deer bologna.

Deer Bologna step by step

1.) Grind deer meat twice.
2.) Grind ground pork twice.
3.) Then grind ALL the meat once.
4.) Add the .6 ozs. Of internal cure to either the water or your fav. beer ,and the Worcester sauce and mix well.
Add the fluids to the ground up meat and begin to mix the meat.
Sprinkle seasoning into the meat and mix well until meat starts to become tacky and sticky.
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..
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..
Now there are 2 ways to cook it 1.) Either in a smoker or an oven.
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.
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.
Let the bologna cool before slicing and eating ENJOY !!.

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