How to Make Deer Bologna

Hey everyone, hope you are having an amazing day today. Today, we’re going to prepare a distinctive dish, deer bologna. It is one of my favorites food recipes. This time, I’m gonna make it a bit unique. This will be really delicious.

Deer Bologna is one of the most well liked of current trending foods on earth. It’s appreciated by millions daily. It is easy, it is quick, it tastes yummy. Deer Bologna is something which I have loved my whole life. They’re fine and they look wonderful.

Compare Prices on Deer Bologna in Kitchen & Dining. Once cooked, allow to cool, and refrigerate until cold. The bologna may be kept tightly wrapped in the freezer.

Simple Way to Make Deer Bologna

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 cook that.

Ingredients

The ingredients needed to make Deer Bologna:

1. Make ready 7 1/2 lb deer hamburger
2. Prepare 7 1/2 lb ground pork
3. Make ready 7 oz 7.2 ounces of seasoning
4. Make ready 1 .6 ounces of cure
5. Take 12 oz recipe says water but I use fav. beer
6. Get 5 oz Worcester sauce

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. Dont use the sausage that already has casings on it. Recipe for Quality Homemade Deer Bologna: For any avid hunter who has frozen deer meat and not sure what to do with it: this recipe is easy to follow and provides full lists of ingredients.

Instructions

Steps to make Deer Bologna:

1. 1.) Grind deer meat twice
2. 2.) Grind ground pork twice
3. 3.) Then grind ALL the meat once
4. 4.) Add the .6 ozs. Of internal cure to either the water or your fav. beer ,and the Worcester sauce and mix well
5. Add the fluids to the ground up meat and begin to mix the meat
6. Sprinkle seasoning into the meat and mix well until meat starts to become tacky and sticky
7. 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.
8. 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.
9. Now there are 2 ways to cook it 1.) Either in a smoker or an oven
10. 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
11. 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
12. Let the bologna cool before slicing and eating ENJOY !!

This recipe can be done with or without a meat grinder! Worcestershire sauce Directions Grind meat rough, then fine. Mix all ingredients in a bowl and sprinkle over […] 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 !!! When the bologna has been boiling for almost an hour it will begin to float.

As simple as that Steps to Make Deer Bologna

So that’s going to wrap it up for this special food deer bologna recipe. Thanks so much for your time. I’m sure you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!

Print this page