Recipe for Quality Homemade Deer Bologna

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!