Hey everyone, hope you are having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, deer bologna. One of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.
Deer Bologna is one of the most popular of current trending foods in the world. It is appreciated by millions every day. It’s simple, it is quick, it tastes yummy. They’re fine and they look fantastic. Deer Bologna is something that I’ve loved my whole life.
Deer Bologna. this link is to an external site that may or may not meet accessibility guidelines. Each year my friend asks me to come over to assist him in making deer bologna. He has a great recipe and it always comes out awesome.
To get started with this recipe, we have to prepare a few components. You can cook deer bologna using 6 ingredients and 12 steps. Here is how you cook that.
The ingredients needed to make Deer Bologna:
- Take 7 1/2 lb deer hamburger
- Take 7 1/2 lb ground pork
- Prepare 7 oz 7.2 ounces of seasoning
- Get 1 .6 ounces of cure
- Make ready 12 oz recipe says water but I use fav. beer
- Get 5 oz Worcester sauce
Also the only place I could find the Morton Tener Quick Salt is at my local Hardware store. I dont know why my grocery stores dont carry it. Deer hunters often choose this blend of coarse black pepper, red pepper flakes and garlic to make their own spicy deer bologna. Deer bologna is a cooked smoked sausage that contains ground deer meat mixed with bologna seasonings and stuffed into casings before being cooked in the smoker.
Steps to make Deer Bologna:
- 1.) Grind deer meat twice
- 2.) Grind ground pork twice
- 3.) Then grind ALL the meat once
- 4.) Add the .6 ozs. Of internal cure to either the water or your fav. beer ,and the Worcester sauce and mix well
- Add the fluids to the ground up meat and begin to mix the meat
- Sprinkle seasoning into the meat and mix well until meat starts to become tacky and sticky
- The casings provided will hold approximately 3lbs. of meat, the casings need to be soaked in warm water the water should be over 104°F, casings soak for 30 minutes.
- Use your grinder to fill up the casings to within an inch or so from the end force out all air. Use a twisty tie to close the ends. Fill all the casings.
- Now there are 2 ways to cook it 1.) Either in a smoker or an oven
- In a smoker : smokehouse temperatures differ so remember this, too much smoke will give the meat an off taste. If your smoker will not reach the temperature required leave bologna in til dry to the touch. Then turn smoke "on" then smoke to desired color until internal temperature is 156° f
- Now for the oven : Your bologna will cook in the oven and the flavor will be excellent. 1.) Lay the bologna sticks on an oven rack ( be sure to be in the middle of the oven) (also be sure to put a catch tray under the bologna or whoever cleans the oven will not be happy with you (the wife or g/f) 2.) 120°F for 1 hour , 3.) 140°F for 1 hour , 4.) 160° for 30 minutes , 5.) Now if your oven was like mine , mine only went as low as 170° I left mine in the oven for 4hrs at that temp. Then increased the temp by 20° every hour after that. 6.) 180°F until the bologna reaches an internal temp. of 156°F
- Let the bologna cool before slicing and eating ENJOY !!
In my never-endin' quest to be a little more self-sufficient about such things, I decided I was gonna whip up my own batch of deer bologna. If this is your first visit, be sure to check out the FAQ by clicking the link above. You may have to register before you can post: click the register link above to proceed. Our bologna stands in a class alone when it comes to flavor. Deer Bologna - Stancill's Wild Game Processing.
So that is going to wrap this up for this special food deer bologna recipe. Thanks so much for your time. I’m confident that you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
