Deer Bologna

This homemade deer bologna recipe transforms ground venison into a spicy-smoky, savory treat. Thinly slice it for sandwiches or a charcuterie board.

• Preparation Time: 2 hr
• Cooking Time: 2 hr
• Total Time: 4 hr
• Calories: 179 Calories

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®)
• 3 cups firmly packed brown sugar
• 6 tablespoons coarse ground black pepper
• 6 tablespoons crushed red pepper flakes
• 40 pounds ground venison
• 16 fluid ounces liquid smoke
• 0.25 cup garlic powder
• 1 1/2 to 1 3/4-inch beef rounds casings

Recipe Instructions

Step 1

Preheat the oven to 225 degrees F (110 degrees C).

Step 2

Combine brown sugar, curing mixture, black pepper, red pepper flakes, garlic powder, MSG, mace, and mustard; sprinkle over venison in a large mixing tub. Mix spices into venison, then add liquid smoke; mix by hand until well combined, 3 to 5 minutes. Place into a non-reactive glass or plastic container, cover, and refrigerate for 24 hours. Prepare casings according to instructions below (Cook's Note).

Step 3

To stuff, cut off a 2-foot (60-centimeter) piece of casing, pinch out water, and tie a knot at one end of casing using twine. Fill casing with venison mixture to within 4 inches of open end using a sausage stuffer or large funnel. Tie open end near sausage mixture, so mixture is firm. Tie two sausage ends together to form a circle. Repeat with remaining casings, venison mixture, and twine. Place bologna in a large roasting pan.

Step 4

Bake in the preheated oven until bologna reaches an internal temperature of 180 degrees F (82 degrees C), about 2 hours. Cool, then refrigerate until cold.

Step 5

To serve, cut through casing lengthwise; peel off and discard casing. Slice bologna into thin slices. Bologna may be kept tightly wrapped in the freezer; defrost in the refrigerator before serving.