venison bologna made in the oven... - The HuntingPA.com Outdoor Community
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post #1 of 12 (permalink) Old 12-13-2016, 05:29 PM Thread Starter
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venison bologna made in the oven...

Anyone have a good one? I did but I haven't made it in a few years and I lost my recipe card and don't remember it...
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post #2 of 12 (permalink) Old 12-14-2016, 08:10 AM
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Here is mine...

4 lbs ground venison
1 lb ground pork (I buy boneless country ribs and have them ground)
1/3 Cup hot water
1 beef bouillon cube
Ό Cup molasses
1 ½ tsp liquid smoke (I like hickory)
3/4 Cup brown sugar
1/3 Cup Morton’s Tenderquick
2 TBL ground mustard
1 TBL coarse black pepper
Ό tsp garlic powder
½ tsp onion powder

Ό tsp cayenne pepper
  • Dissolve bouillon cube in hot water.
  • Place all other wet ingredients in hot water/bouillon mixture.
  • Place all dry ingredients in a bowl, blend with each ingredient added. (make sure to break up clumps of brown sugar or you will get pockets in your bologna loaf)
  • Place ground venison and ground pork in bowl and mix until uniform color.
  • Empty contents of wet ingredients into bowl with ground meat and mix until uniform color and texture
  • Put 3 tablespoons of blended dry ingredients at a time into the ground meat and mix thoroughly until uniform color and texture. Continue this process until all dry ingredients have been added.
  • Roll bologna bag down until only about 3 inches of bag are not rolled.
  • Use a tablespoon and place about 4 spoonfuls into bologna bag.
  • Twist bologna bag shut at top of meat, until all meat is compressed and fills out complete circumference of bag.
  • Unroll a roll or two of bag and continue last 2 steps until bag is full.
  • When bag is full give one final good twist at top and place a hog ring on it.
  • Place filled bologna bag in refrigerator for 8 hours.
  • After 8 hours have passed, place a cooking thermometer into bologna by placing the probe through the hog ring.
  • Preheat oven to 250 degrees.
  • Place meat on cookie sheet and place in the oven.
  • Cook bologna until internal temperature reaches 165 degrees (about 4 hours), rotating the position of the bologna on the cookie sheet every 30 minutes (this keeps the log round in shape and helps cook more thoroughly).
  • When bologna is done cooking, fill a kitchen sink with cold ice water and plunge bologna into it to lower the temperature until room temperature.
  • Wipe outside of bologna bag with clean paper towels to clean anything that may have seeped out during cooking.
  • Once bologna is room temperature, it can be eaten or stored in refrigerator.
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post #3 of 12 (permalink) Old 12-14-2016, 02:46 PM
tdd
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Is that a classic "sweet bologna" result from that recipe, Buckbeast?
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post #4 of 12 (permalink) Old 12-15-2016, 09:17 AM
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I'd say yes, but it is not as sweet as some other recipes I've tried.
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post #5 of 12 (permalink) Old 12-15-2016, 09:18 AM
tdd
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Perfect! Weekend project for me.....

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post #6 of 12 (permalink) Old 12-15-2016, 05:34 PM Thread Starter
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thanks buckbeast
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post #7 of 12 (permalink) Old 12-15-2016, 08:03 PM
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I'd be interested in the recipe, for some reason it doesn't show up. Only the bullets.
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post #8 of 12 (permalink) Old 12-15-2016, 08:09 PM
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Zrabfan30, click one of the bullets and "Select All". The type is there, but it's white. I copied and pasted into my notepad and changed the color. Looks like it's worth trying so I want to keep it anyway.
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post #9 of 12 (permalink) Old 12-16-2016, 09:10 AM
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Quote:
Originally Posted by Zrabfan30 View Post
I'd be interested in the recipe, for some reason it doesn't show up. Only the bullets.

Sorry... I have my background set to black and all of the text set to white. If you do what jmbear12 said, you should be able to see it.
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post #10 of 12 (permalink) Old 12-16-2016, 10:21 AM
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Here is the recipe with black text:


4 lbs ground venison
1 lb ground pork (I buy boneless country ribs and have them ground)
1/3 Cup hot water
1 beef bouillon cube
Ό Cup molasses
1 ½ tsp liquid smoke (I like hickory)
3/4 Cup brown sugar
1/3 Cup Morton’s Tenderquick
2 TBL ground mustard
1 TBL coarse black pepper
Ό tsp garlic powder
½ tsp onion powder
Ό tsp cayenne pepper

• Dissolve bouillon cube in hot water.
• Place all other wet ingredients in hot water/bouillon mixture.
• Place all dry ingredients in a bowl, blend with each ingredient added. (make sure to break up clumps of brown sugar or you will get pockets in your bologna loaf)
• Place ground venison and ground pork in bowl and mix until uniform color.
• Empty contents of wet ingredients into bowl with ground meat and mix until uniform color and texture
• Put 3 tablespoons of blended dry ingredients at a time into the ground meat and mix thoroughly until uniform color and texture. Continue this process until all dry ingredients have been added.
• Roll bologna bag down until only about 3 inches of bag are not rolled.
• Use a tablespoon and place about 4 spoonfuls into bologna bag.
• Twist bologna bag shut at top of meat, until all meat is compressed and fills out complete circumference of bag.
• Unroll a roll or two of bag and continue last 2 steps until bag is full.
• When bag is full give one final good twist at top and place a hog ring on it.
• Place filled bologna bag in refrigerator for 8 hours.
• After 8 hours have passed, place a cooking thermometer into bologna by placing the probe through the hog ring.
• Preheat oven to 250 degrees.
• Place meat on cookie sheet and place in the oven.
• Cook bologna until internal temperature reaches 165 degrees (about 4 hours), rotating the position of the bologna on the cookie sheet every 30 minutes (this keeps the log round in shape and helps cook more thoroughly).
• When bologna is done cooking, fill a kitchen sink with cold ice water and plunge bologna into it to lower the temperature until room temperature.
• Wipe outside of bologna bag with clean paper towels to clean anything that may have seeped out during cooking.
• Once bologna is room temperature, it can be eaten or stored in refrigerator.
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