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 Mortons 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.