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Venison Bologna

gcr0003

Active Member
Joined
Nov 1, 2018
Messages
111
Location
Not Not Public Land, Alabama
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:

RRussell

Well-Known Member
SH Member
Joined
Jun 4, 2019
Messages
330
Location
Fulton, NY
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?
 

gcr0003

Active Member
Joined
Nov 1, 2018
Messages
111
Location
Not Not Public Land, Alabama
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.
 
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