Amish Deer Bologna Food

HOMEMADE DEER (VENISON) BOLOGNA

Steps:

• Mix all ingredients in a large bowl. Except the water, leave this to cover the mixture.
• Cover with 1 cup of water.
• Put bowl in refrigerator for 24 hours.
• It may get a brownish look to it but its ok.
• Form into 2 rolls.
• Preheat oven and bake at 350.
• Bake on cake rack or cookie sheet so grease will drop off while baking.
• Dont cover wihile Baking.
• Bake for 1 hour to 1 hour 10 minutes.
• 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. Then bake as directed.

VENISON BOLOGNA

Steps:

• Mix all ingredients except liquid smoke and oil together.
• Let stand in refrigerator overnight.
• Next day, mix liquid smoke and oil together before adding to mixture.
• Mix every- thing thoroughly now.
• Pack tightly into 9 or 10 Pringle cans or other tubular cans, leaving 1/2 inch space at top.
• Bake, uncovered, in cans (upright) at 200 degrees for 4 hours.
• Drain; cool and wrap in many layers of freezer paper.
• Freeze.

DEER CAMP HOT MUSTARD DIP, (FOR BOLOGNA)

Steps:

• The measurement of the banana peppers is 16 ounces of them by volume AFTER they are drained, so you'll probably need a couple of regular-sized jars if you plan to make the full recipe.
• Pour the drained hot pepper slices into a mixing bowl and remove any tops with stems or hard pieces. Don't worry about a few seeds if some are present.
• In a food processor, dump in the drained pepper slices and turn them into "mush".
• In a mixing bowl, blend the pepper mush with the mustard. Store under refrigeration in sanitized jars.
• NOTE: My hunting pals and I have found that this recipe tastes best with one of the following three (fairly tart) brands of mustard: Heinz (my favorite); French's, or; Plochmans. ALSO, I use pepper slices instead of whole peppers because there are very few seeds in the canned sliced peppers.

DEER BOLOGNA

Steps:

• Stir together the curing mixture, sugar, MSG, mace, mustard, ground pepper, pepper flakes, and garlic powder. Sprinkle over venison in a large mixing tub. Mix the spices into the meat, then pour in the liquid smoke. Mix together by hand for several minutes until very well combined. Place into a non-reactive (glass or plastic) container, cover, and refrigerate for 24 hours. Prepare casings according to note below, allow to soak overnight.
• To stuff, cut off a 2-foot (60-centimeter) piece of casing, pinch out the water, and tie a knot at one end. Using a sausage stuffer or large funnel, fill the casing to within 4 inches of the end. Tie the open end close to the meat, so that the bologna is firm. Tie the two ends together to form a circle. Repeat with remaining casings and bologna.
• Preheat oven to 225 degrees F (110 degrees C).
• Bake the bologna in preheated oven until they reach an internal temperature of 180 degrees F (82 degrees C), about 2 hours. Once cooked, allow to cool, and refrigerate until cold. The bologna may be kept tightly wrapped in the freezer. To serve, cut through the casing lengthwise, then slice the bologna into thin slices. Peel the casing off of the bologna slices and discard before eating.