Homemade Deer Venison 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.

NO CASINGS SAUSAGE FOR VENISON

Steps:

• NOTE THE MARINATE TIME IS NOT INCLUDED IN PREP & COOKING TIME.
• Mix together all ingredients in bowl,.
• Cover with press and seal refrigerate for 24 hours.
• Divide into 4 even portions, roll out into a 2 inch rolls.
• Wrap in foil, around the meat, twist the ends.
• Repeat with the other 3 portions.
• Bake for 1 hour at 350°F on cookie sheet.
• Remove from oven and let cool until you can handle them.
• Cut and wrap to size you wish.
• Makes 4- 1 pound loaves or 8- 1/2 lb loaves.
• Notes: To make breakfast sausage omit beef and use pork sausage, can also use Italian breakfast sausage instead of just plain pork sausage.
• I like more mustard seed than this recipe calls for, can also add crushed red pepper, just spice to your own likings. Servings depend on how hungry you are !

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.