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Venison Bologna

gcr0003

Well-Known Member
SH Member
Joined
Nov 1, 2018
Messages
8,014
Super simple recipe that makes some awesome bologna. I use 50/50 venison and beef. If you make your ground with fat you can just use 4 lbs of venison. I hope some of you will try it out and enjoy!

Venison Bologna - Very good!
4lbs of ground
Mix in 1/4 cup of Tender Quick meat cure.
Put in fridge overnight.

Next day.
Add 1/2 cup of brown sugar
2 Tablespoons of Natural Hickory seasoning liquid smoke
1 & 1/2 Tablespoons of ground black pepper
2 Tablespoons of mustard seeds
1/2 Tablespoon of garlic salt (optional)
Mix ingredients together and make into four rolls
Place oven on 250.
Turn every 30 minutes.
Cook for 2 hours or until internal temp is 165.
It usually only takes about an hour and a half on our current oven.
Let cool and enjoy!
 
Last edited:
You may have to type out that recipe. Young folks don’t know cursive. And it’s a little hard to read.

Haha maybe so! Done.

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All baggied up for the week.
 
I am trying this over Thanksgiving break, I usually have a whole deer done in summer sausage but its big $$$. Have you ever cased this in slim jim or summer sausage casings?

I have not; however, I just gave a LB to a buddy of mine to try and he claims it tastes very similar to summer sausage. I have never had summer sausage so I can not say. I only use this method because it doesn’t require any special equipment! Let me know how it turns out.
 
If you blitz that in a food processer and slowly add chips of ice it will emulsify and become more like actual bologna if thats what you are after. Making emulsified sausage is kinda hit or miss / tricky though.

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If you blitz that in a food processer and slowly add chips of ice it will emulsify and become more like actual bologna if thats what you are after. Making emulsified sausage is kinda hit or miss / tricky though.

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Naw it is what it is and it isn’t bologna per say but it is darn good.
 
Just a reminder this stuff is amazing. I used like 5-10% beef with this ground and it still turned out wonderful and juicy.D59C4353-88C1-4F86-AFD7-03BCD4B46011.jpeg
 
Submarines can make the simplest things monumental. Case in point; the word “bologna”

My best friend was Pennsylvania Dutch and we were jabbering on during watch in the engine room and he got to talking about Lebanon Bologna, pronounced “Leb-nun buh-low-nuh” by him. He always gave me crap about the way I pronounce Lancaster, “lan-caster” vs his “lank-uh-stir”, I started calling it “leb-uh-non buh-lawg-nuh” much to his dismay.

To this day I revel in his angst at my pronunciation
 
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