Description
An easy and tasty recipe using 40 lbs. of ground deer meat.
Ingredients
- 2 cups sugar-based curing mixture (such as Morton® Tender Quick®)
- 3 cups firmly packed brown sugar
- 2 tablespoons monosodium glutamate (MSG)
- 2 teaspoons ground mace
- 2 teaspoons mustard powder
- 6 tablespoons coarse ground black pepper
- 6 tablespoons crushed red pepper flakes
- ¼ cup garlic powder
- 40 pounds ground venison
- 16 fluid ounces liquid smoke
- ½ hank 1 1/2 to 1 3/4-inch beef rounds casings
Instructions
- Stir together the curing mixture
- sugar
- MSG
- mace
- mustard
- ground pepper
- pepper flakes
- and garlic powder. Sprinkle over venison in a large mixing tub. Mix the spices into the meat
- then pour in the liquid smoke. Mix together by hand for several minutes until very well combined. Place into a non-reactive (glass or plastic) container
- cover
- and refrigerate for 24 hours. Prepare casings according to note below
- allow to soak overnight.
- To stuff
- cut off a 2-foot (60-centimeter) piece of casing
- pinch out the water
- and tie a knot at one end. Using a sausage stuffer or large funnel
- fill the casing to within 4 inches of the end. Tie the open end close to the meat
- so that the bologna is firm. Tie the two ends together to form a circle. Repeat with remaining casings and bologna.
- Preheat oven to 225 degrees F (110 degrees C).
- Bake the bologna in preheated oven until they reach an internal temperature of 180 degrees F (82 degrees C)
- about 2 hours. Once cooked
- allow to cool
- and refrigerate until cold. The bologna may be kept tightly wrapped in the freezer. To serve
- cut through the casing lengthwise
- then slice the bologna into thin slices. Peel the casing off of the bologna slices and discard before eating.
Prep Time: 2 hrs
Cook Time: 2 hrs
Total Time: 1 day
Servings: 160