Hey everyone, hope you are having an incredible day today. Today, we’re going to make a special dish, deer bologna. It is one of my favorites food recipes. This time, I will make it a little 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 well liked of current trending meals on earth. It is appreciated by millions every day. It’s simple, it’s fast, it tastes yummy. They are fine and they look wonderful. Deer Bologna is something which I have loved my whole life.
To begin with this 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 that.
The ingredients needed to make Deer Bologna:
- Get deer hamburger
- Take ground pork
- Make ready 7.2 ounces of seasoning
- Get .6 ounces of cure
- Take recipe says water but I use fav. beer
- Get 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.
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 !!
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. Mix all ingredients in a bowl and sprinkle over meat in a large plastic tub. I use the ground sausage you find in your local gerocery store. I like the Jimmy Dean Ground Pork Sausage thats in the plastic bags.
So that is going to wrap this up for this special food deer bologna recipe. Thanks so much for reading. I am sure you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
