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DEER BOLOGNA

DEER BOLOGNA

For 15 pounds of deer meat. 3/4 c. brown sugar 1/2 tsp. mace 1/4 tsp. dry mustard 1 tsp. garlic (original recipe calls for a pinch) 1 c. Tender Quick (this is very salty...I suggest about 1/2 to 3/4 c.) 1/2 tsp. corriander powder Liquid Smoke (sm. bottle...3 or 4 oz.) Cloth such as cheesecloth or clean white sheet material for wrapping loaves. Grind meat and mix all dry ingredients and grind meat again. (Grinding the meat a second time make a smoother texture to the bologna.) This is optional - one grinding is fine. Soak cloths in Liquid Smok

Listing Last Modified: Sat Jun 11 2005

 


Views: 85

DEER BOLOGNA

Mix hamburger and tenderquick. Put in refrigerator overnight. Next day add liquid smoke, pepper and garlic powder. Divide into 4 rolls and bake 225 degrees for 4 hours.

Listing Last Modified: Sat Jun 11 2005

 


Views: 67

DEER BOLOGNA

Mix hamburger and tenderquick. Put in refrigerator overnight. Next day add liquid smoke, pepper and garlic powder. Divide into 4 rolls and bake 225 degrees for 4 hours.

Listing Last Modified: Sat Jun 11 2005

 


Views: 69

DEER BOLOGNA

Mix well: 1/4 c. Tender Quick Refrigerate overnight. Add: 1/4 tsp. red pepper 1/2 tsp. black pepper 1/2 tsp. mace 2 tsp. garlic powder Mix well; shape in roll and wrap in foil. Place in 225 degree oven for 4 hours. Punch holes in foil and use drip pan. Place roll on middle of rack. Do not double recipe.

Listing Last Modified: Sat Jun 11 2005

 


Views: 67

DEER BOLOGNA

Grind meat, then mix the dry ingredients well and grind a second time. Now mix in the liquid. The syrup may be heated a little, so it will mix better. Put it in bags and press tight so not to let any air pockets remain. Tie bags shut and hang in cool place for 24 hours. Then place bags in oven at 200 degrees for 4 hours, turning and basting with the rest of the liquid smoke. Hang up in a cool, dry place for several days. Now it is ready to eat.

Listing Last Modified: Sat Jun 11 2005

 


Views: 70

DEER BOLOGNA

Mix together above ingredients, let stand in refrigerator for 24 hours. Stuff into casings. Bake at 200 degrees for 2 hours, then turn and bake other side for 2 hours. Need 5 casings.

Listing Last Modified: Sat Jun 11 2005

 


Views: 69

VENISON BOLOGNA

Grind venison. Add all other ingredients and mix well. Prepare meat casings. Fill casings and smoke for 2 to 3 hours in a smoker. After smoking, links may be dipped in hot water to remove all smoke color and grease.

Listing Last Modified: Sat Jun 11 2005

 


Views: 73