Hello everybody, it’s me, Dave, welcome to our recipe page. Today, I will show you a way to prepare a special dish, deer bologna. It is one of my favorites. For mine, I’m gonna make it a bit unique. This will be really delicious.
This bologna is ground deer meat that's stuffed into deer bologna casings after being mixed with bologna seasonings and later smoked. The word "venison" has its roots in Latin. It is argued that the Latin root word is either venatio, which means hunting game, or venari, which means to hunt or pursue. First, leave your liquid smoke ingredient to the side and do not mix this into the beginning mixture.
Deer Bologna is one of the most favored of current trending foods in the world. It is easy, it’s quick, it tastes delicious. It’s appreciated by millions every day. Deer Bologna is something which I have loved my entire life. They’re nice and they look fantastic.
To get started with this particular recipe, we must prepare a few ingredients. You can have deer bologna using 6 ingredients and 12 steps. Here is how you can achieve it.
The ingredients needed to make Deer Bologna:
- Make ready deer hamburger
- Get ground pork
- Get 7.2 ounces of seasoning
- Take .6 ounces of cure
- Prepare recipe says water but I use fav. beer
- Prepare Worcester sauce
To serve, cut through the casing lengthwise, then slice the bologna into thin slices. Take out of oven and let cool. They will look like little meatloafs but when they are cool they will cut just like bologna. Instead of forming them with your hands into rolls you can put them into sausage casings.
Steps to make Deer Bologna:
- 1.) Grind deer meat twice
- 2.) Grind ground pork twice
- 3.) Then grind ALL the meat once
- 4.) Add the .6 ozs. Of internal cure to either the water or your fav. beer ,and the Worcester sauce and mix well
- Add the fluids to the ground up meat and begin to mix the meat
- Sprinkle seasoning into the meat and mix well until meat starts to become tacky and sticky
- The casings provided will hold approximately 3lbs. of meat, the casings need to be soaked in warm water the water should be over 104°F, casings soak for 30 minutes.
- Use your grinder to fill up the casings to within an inch or so from the end force out all air. Use a twisty tie to close the ends. Fill all the casings.
- Now there are 2 ways to cook it 1.) Either in a smoker or an oven
- In a smoker : smokehouse temperatures differ so remember this, too much smoke will give the meat an off taste. If your smoker will not reach the temperature required leave bologna in til dry to the touch. Then turn smoke "on" then smoke to desired color until internal temperature is 156° f
- Now for the oven : Your bologna will cook in the oven and the flavor will be excellent. 1.) Lay the bologna sticks on an oven rack ( be sure to be in the middle of the oven) (also be sure to put a catch tray under the bologna or whoever cleans the oven will not be happy with you (the wife or g/f) 2.) 120°F for 1 hour , 3.) 140°F for 1 hour , 4.) 160° for 30 minutes , 5.) Now if your oven was like mine , mine only went as low as 170° I left mine in the oven for 4hrs at that temp. Then increased the temp by 20° every hour after that. 6.) 180°F until the bologna reaches an internal temp. of 156°F
- Let the bologna cool before slicing and eating ENJOY !!
They will look like little meatloafs but when they are cool they will cut just like bologna. Instead of forming them with your hands into rolls you can put them into sausage casings. It was the third deer coming in the house in just a short period of time. We do love our deer meat but can't eat it up that fast! I use the ground sausage you find in your local gerocery store.
So that is going to wrap it up with this exceptional food deer bologna recipe. Thank you very much for your time. I am sure that you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
