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Homemade Venison Bologna

Venison Bologna

Want a great way to Go GMO FREE? Make your own Venison Bologna! This is a great recipe but it does require some time. You will need to set aside a full consecutive 48 hours in order to do this correctly and ensure that the end product is delicious and safe. Before you begin to gather all these ingredients together.
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Prep Time 1 day
Course Snack
Cuisine American

Equipment

  • Meat grinder(not necessary, but makes filling the casings much easier.

Ingredients
  

  • 10 pounds Ground Venison
  • 7 tablespoons TenderQuick
  • 3/4 cup White sugar
  • 5 teaspoons Fine ground pepper
  • 2 teaspoons Fine ground mustard
  • 1 teaspoon Mace
  • 2 tablespoons Liquid smoke
  • 2 teaspoons Garlic powder NOT garlic salt
  • 5 teaspoons Red crushed peppers
  • 1/4 teaspoon Cayenne pepper
  • 1/2 teaspoon Chili powder
  • 4 teaspoons Montreal steak seasoning
  • 2 teaspoons Accent
  • 1-2 pkgs Venison casings

Instructions
 

Preparing all the Ingredients:

  • Set the liquid smoke to the side as you will not need this until later. DO NOT Mix liquid smoke into the dry ingredients.
  • Mix all dry ingredients together in a large mixing bowl.
  • Spread your ground venison out on a clean, dry, non-porous surface.
  • Sprinkle spice mixture evenly on ground venison using all of it.
  • Add the Liquid Smoke to the ground venison
  • Knead the mixture by hand until all the spice is distributed even through all the venison.
  • Place venison mixture into a closable container or cover top with plastic wrap.
  • Refrigerate for 24 hours.
  • After 24 hours remove from refrigeration

Prepare venison for filling casings:

  • Prepare venison casings by soaking in hot water.
  • Place the meat into the grinder and grind the meat twice.

Stuffing the Venison Casings:

  • Put the casing over the end of the meat grinder as you are grinding it the second time.
  • Fill the casing with venison leaving at least 3 inches at the end so there is room to tie it.
  • Tie the end of the bag once you are finished.

Cooking the Venison Bologna:

  • Fill a large pot with water bring to a 170 degree boil.
  • Place the bologna in the boiling water for 1 hour.
  • When the bologna has been boiling for almost an hour it will begin to float.
  • Remove the bologna sticks from the pot.
  • Hang them for 1 more hour to allow them to drain.
  • Refrigerate the drained meat for 24 hours.

Notes

There you have it! Homemade, preservative-free, healthy venison bologna.
Heat and Enjoy!
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