Homemade deer bologna transforms ground venison into a rich, spicy-smoky, savory treat. Thinly slice for sandwiches, or use it on a charcuterie board.
Preparation Time
2 hr
Cooking Time
2 hr
Total Time
4 hr
Calories
179 Calories
Recipe Instructions
Step 1
Preheat the oven to 225 degrees F (110 degrees C).
Step 2
Stir together curing mixture, sugar, MSG, mace, mustard, ground black pepper, red pepper flakes, and garlic powder. Sprinkle over venison in a large mixing tub. Mix spices into meat, then add liquid smoke. Mix by hand for several minutes until well combined. Place into a non-reactive (glass or plastic) container, cover, and refrigerate for 24 hours. Prepare casings according to note below.
Step 3
To stuff, cut off a 2-foot (60-centimeter) piece of casing, pinch out water, and tie a knot at one end. Using a sausage stuffer or large funnel, fill casing with meat mixture to within 4 inches of the end. Tie open end close to meat, so bologna is firm. Tie the two ends together to form a circle. Repeat with remaining casings.
Step 4
Bake bologna in the preheated oven until it reaches an internal temperature of 180 degrees F (82 degrees C), about 2 hours. Once cooked, let cool, then refrigerate until cold. To serve, cut through the casing lengthwise. Peel casing off and discard. Slice bologna into thin slices. Bologna may be kept tightly wrapped in the freezer. Defrost the bologna in the refrigerator before serving.
Ingredients
2 teaspoons mustard powder
2 teaspoons ground mace
2 tablespoons monosodium glutamate (MSG)
2 cups sugar-based curing mixture (such as Morton® Tender Quick®)
