Venison Bologna

[jackle1886]

I don't eat pork and tried two different methods last year. Grinding beef fat in with my venison or adding dried milk. By far, the dried milk was the favorite. It added the binder I was missing.

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[Iron_llama]

I don't eat pork and tried two different methods last year. Grinding beef fat in with my venison or adding dried milk. By far, the dried milk was the favorite. It added the binder I was missing.

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Have you tried using lamb? A merguez is high on my list, and that's traditionally made with halal lamb.

 

[jackle1886]

Have you tried using lamb? A merguez is high on my list, and that's traditionally made with halal lamb.

I have not, you have me intrigued for sure!

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[gcr0003]

Brought some Venison Bologna/SummerSausage to work. Moon pies for dessert lol. It’s always nice when people enjoy the fruits of your labor. One coworker wanted to buy a couple pounds of it off me. Obviously I wouldn’t ever sell the stuff, just glad it’s being enjoyed. I guess I’ll need to make a few more lbs for a couple people.

 

[Will Harris]

def gonna try this! thanks for posting.

might stuff into 3" casings and throw on smoker instead.

 

[gcr0003]

For the 100% venison batch I cooked it on 220-230 degrees for 2-2.5 hours. Also, I coated the outside of the loafs in a light coat of olive oil. I really think this helped keep the juice in and the meat moist.

 

[gcr0003]

def gonna try this! thanks for posting.

might stuff into 3" casings and throw on smoker instead.

I’m wanting to actually smoke some on the grill vs. using liquid smoke too. I think it will make a huge difference. I’m hoping to try it soon. Please share your results when you do!

 

[Will Harris]

i'm guessing that there is some beef/pork fat. %? i like to keep lean, but dont want dry

 

[gcr0003]

i'm guessing that there is some beef/pork fat. %? i like to keep lean, but dont want dry

Yea i typically use some ground beef to mix in if I haven’t already mixed some in with my ground. I decided against mixing my meat this year so I’m doing everything with 100% venison. Looks like the recipe shared on page two by @Still Kicking would be perfect for casing and smoker.

 

[Horn]

About 30% backfat is pretty standard if you can get it. Otherwise pork butt is a good option. Hard white pork fat is what you're after, not softer stuff like on a pork loin. Beef and softer fats tend to "fat out " or render and make for a little bit of a greasy product. It's not terrible or anything, I think someone said just pat it off with paper towels and I agree it's good to go

 

[Horn]

You might just ask for trim at the grocery store too, we have a regional chain, Meijer, that told me they'd save if for me if I gave them heads up. How to charge you and getting any quantity of backfat is hard, pretty much anywhere that has it is using it for sausage too lol

 

[Will Harris]

You might just ask for trim at the grocery store too, we have a regional chain, Meijer, that told me they'd save if for me if I gave them heads up. How to charge you and getting any quantity of backfat is hard, pretty much anywhere that has it is using it for sausage too lol

there are several commercial butchers near me that i can get fatback. this is what i use for my grind. used to be free. now $2/#!!

 

[Freddybowhunter]

Going to try the recipe with 100% deer within the next week or 2. Looks awesome

 

[Will Harris]

“Balogna” on the right. Backstrap in the front and boston butt in the back. I should survive this cold front. Haaha

 

[gcr0003]

“Balogna” on the right. Backstrap in the front and boston butt in the back. I should survive this cold front. Haaha

Awesome! Excited to see how everything turns out. I have a butt I need to smoke as well.

 

[Will Harris]

Cooked on traeger at 165 for hours then 225 until 160 internal. Very tasty!