Homemade Venison Bologna
Source of Recipe
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List of Ingredients
Venison bologna can be made without any special tools, but some tools make it easier and do a better job. Below I'm going to explain several processes in making bologna. There are many ways to do it, but these are my experiences, opinions and advise. Check out www.sausagemaker.com for supplies.
Casings
To make your own casings, you need 100% cotton material. I've used a clean white t-shirt and also muslin. You can buy unbleached muslin for about a dollar a yard at your local fabric store. A yard of fabric will make about 10 casings, 18" long. This equates to a cost of .10 each.
The 36" long fabric is then cut in 7" widths. Fold the 36x7" strip lengthwise and sew the side and both ends, then cut in half lengthwise. This will give you a 18" casing. One pound of meat will fill between 6 and 7 inches of casing.
You can buy commercial casings cost about $14 for 20 of them. They come in various diameters in 24" lengths.
Some people use Pringles cans or just form them and wrap in foil. I've never tried either of these methods.
Stuffing
Stuffing by hand takes a lot of time, but can be done. You may get air bubbles, but this doesn't hurt anything. You'll need something to ram down in the casing. I've used an old rolling pin, with the handle removed. I now use a jerky gun with no attachments. You can tell if you are getting them packed correctly if the bologna is trying to press out through the seams. After stuffing, close the end by using bread ties. (not with plastic coating) You can also use wire (this makes it easy to hang them in a smoker) or hog rings. There are also commercial casing clips, which you can buy 100 for around 4 dollars.
The best way is to use a regular sausage stuffer or a grinder with the appropriate attachment.
Cooking
When cooking, the bologna must reach a temperature of 165 degrees, or the meat will be undercooked. An oven thermometer must be used no matter which method is used to cook it.
Baking: Place the stuffed casings directly on the oven rack. I bake at 200 degrees for about 2 hours. Do not remove from the oven before first checking that the meat has reached 165 degrees.
Smoking: Smoke using your favorite smoking method. The amount of time depends on how hot your smoker gets. It's taken me anywhere from 8 to 12 hours.
Boiling is another method that I've heard about.
Below is my best recipe so far. Like jerky, I don't think it's possible to make a bad tasting bologna. Usually everyone eats it anyway.
Recipe #1 (My favorite)
4 lbs. ground venison
1 lb. ground hamburger
1/3 c. Morton Tender Quick Salt
1 tbsp. black pepper
6 tbsp. liquid smoke (This is not required when using a smoker)
1/2 tbsp. garlic powder
1 c. brown sugar
1/2 c. molassas
2 tbsp. ground mustard
1 tbsp. Accent
1/2 tsp onion powder
1 tsp hot sauce
Combine ground venison, ground hamburger and Morton Tender Quick Salt. Mix thoroughly and refrigerate at least 4 to 8 hours, or overnight. Stuff casings and process until the bologna reaches 165 degrees.
Recipe #2 (Not as sweet)
4 lbs. ground venison
1 lb. ground hamburger
1/3 c. Morton Tender Quick Salt
1 tbsp. black pepper
2 tbsp. liquid smoke (This is not required when using a smoker)
1/2 tbsp. garlic powder
1/2 c. brown sugar
2 tbsp. mustard seed
1 tbsp. Accent
1/2 tsp onion powder
1 tsp crushed red pepper
Combine ground venison, ground hamburger and Morton Tender Quick Salt. Mix thoroughly and refrigerate at least 4 to 8 hours, or overnight. Stuff casings and process until the bologna reaches 165 degrees.
Recipe
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