Hey everyone, hope you are having an incredible day today. Today, I will show you a way to make a distinctive dish, deer bologna. One of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.
Deer Bologna is one of the most favored of current trending meals on earth. It is easy, it is quick, it tastes yummy. It’s appreciated by millions every day. Deer Bologna is something which I’ve loved my entire life. They’re fine and they look wonderful.
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. This bologna is ground deer meat that's stuffed into deer bologna casings after being mixed with bologna seasonings and later smoked.
To get started with this particular recipe, we have to first prepare a few ingredients. You can cook deer bologna using 6 ingredients and 12 steps. Here is how you can achieve it.
The ingredients needed to make Deer Bologna:
- Prepare 7 1/2 lb deer hamburger
- Make ready 7 1/2 lb ground pork
- Get 7 oz 7.2 ounces of seasoning
- Get 1 .6 ounces of cure
- Get 12 oz recipe says water but I use fav. beer
- Make ready 5 oz Worcester sauce
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. One of the best ways to prepare a quantity of ground venison is to make deer bologna that is similar to beef summer sausage.
Instructions 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 !!
Instead of forming them with your hands into rolls you can put them into sausage casings. One of the best ways to prepare a quantity of ground venison is to make deer bologna that is similar to beef summer sausage. Photo by Dan Neuland A successful season for a deer hunter includes many. The key to making world class deer bologna is having the right equipment which includes the casings, a meat grinder, meat mixer, and a sausage stuffer. Here are the steps to making deer bologna that is so good it will make your tongue slap the brain clean out of your head !!!
So that is going to wrap it up for this special food deer bologna recipe. Thanks so much for reading. I’m confident you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
