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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! Be sure that you allow yourself two consecutive 24 hour time frames in order to complete this recipe safely and properly.

Step 1: Step 1: Gathering Ingredients

Before you start making the mixture, you'll need to gather your ingredients:

  • 10 pounds of deer burger
  • 7 tablespoons of tender quick
  • 3/4 cup of white sugar
  • 5 teaspoons of fine ground pepper
  • 2 teaspoons of fine ground mustard
  • 1 teaspoon of mace
  • 2 tablespoons of liquid smoke
  • 2 teaspoons of garlic powder (NOT garlic salt)
  • 5 teaspoons of red crushed peppers
  • 1/4 teaspoon of cayenne pepper
  • 1/2 teaspoon of chili powder
  • 4 teaspoons of Montreal steak seasoning
  • 2 teaspoons of Accent
  • Venison casings (available at a farm supply or outdoor store)
  • Meat grinder (only if you have access to one; not necessary)

Step 2: Step 2: Mixing Ingredients

  • First, leave your liquid smoke ingredient to the side and do not mix this into the beginning mixture.
  • You may begin by mixing the rest of the ingredients together in a large measuring cup.
  • Lay out your deer burger on a surface of your choice and begin evenly sprinkling your spice mixture over the burger.

  • After sprinkling the entire spice mixture, you may now add the liquid smoke.

  • Begin kneading your burger until the mixture is throughout the meat.

Step 3: Step 3: Preparing to Pack Venison Casings (without Grinder)

  • Once you have kneaded your added mixture into the burger, place the meat into a closable container or cover a regular container with saran wrap.
  • The burger now needs to be refrigerated for 24 hours.

  • After the 24 hours, begin the next process by soaking your venison casings in hot water before the meat is stuffed.

  • You may begin stuffing the casings tightly and tie the open end. Be sure to leave enough string on the factory tied end to do so.

Step 4: Step 4: Preparing to Pack Venison Casings (with Grinder)

  • Place the meat into the grinder and grind the meat twice.
  • After grinding, the meat is ready to be stuffed into the venison casings.

You may use the grinder as helpful tool in the stuffing process:

  • Put the bags over the end of the exiting meat and begin stuffing the bags
  • Make sure about 3 inches are left at the end of the bag in order to tie it.

  • Tie the end of the bag once you are finished

Step 5: Step 5: Cooking the Meat

  • Prepare a pot of boiling water of 170 degrees.

  • Place the bologna in the boiling water for 1 hour

  • When you are getting close to the hour, you should notice that the bologna sticks will begin to float

  • After the hour, remove the bologna sticks from the pot and hang them for 1 more hour to allow them to drain.

  • Refrigerate the drained meat for 24 hours


Step 6: Step 6: Ready to Eat!

After your final 24 hour period, you are ready to eat your freshly prepared deer bologna! You may also freeze the meat for longer keeping. Enjoy!

<p>This sounds like a great recipe. We hunt a lot and this sounds like a good way to use up surplus meat.</p>
<p>Sounds like a great recipe!</p>

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