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!