Re: Deer Bologna...
I think I picked this one up off someone here, but the kids love it...
4 1/2 lbs double ground venison
1/2 lb beef fat/suet
1/3 cup Morton tender quick
1 tbsp black pepper
6 tbsp liquid smoke
1/2 tbsp garlic powder
1 cup brown sugar
1/2 cup King Syrup
2 tbsp ground mustard
1 tbsp accent flavor enhancer
1/2 tbsp onion powder
1 tbsp hot sauce (optional for those who like a bit of a kick)
Mix meat and tender quick thoroughly and let in fridge for at least 6 hours or over night
Add the rest and mix very well
Stuff casings……I make my own casings from unbleached muslin I buy at Wal-Mart. I cut into strips 12 inches wide and sew the side and one end closed. Once stuffed I close the casing with a twist tie
Bake at 200 DIRECTLY on the oven rack. Place foil underneath to catch drippings. It is done when the internal temp reaches 170. Takes around 4 hours
Remove bologna from cases and allow to cool on a cooling rack.
Stick it in a fridge. slice or dice and enjoy
Why do they call it common sense when it is so rare.