Prep 45 mins
Cook 27 hrs
This is a great recipe for the hunter that likes to make there own bologna. I use the ground sausage you find in your local gerocery store. I like the Jimmy Dean Ground Pork Sausage thats in the plastic bags. Dont use the sausage that already has casings on it. You can leave out the liquid smoke and use a maple breakfast sausage for a sweet taste. You can also use reagular beef hamburger instead of Venison if you wish. I dont like my bologna spicy hot so I dont add the red peppers. 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.
- 1 lb ground venison
- 1 lb ground pork (Sausage)
- 1 teaspoon black pepper
- 1⁄4 teaspoon onion powder
- 1⁄2 teaspoon garlic powder
- 2 tablespoons Morton Tender Quick salt
- 1⁄2 teaspoon mustard seeds
- 1 teaspoon red pepper
- 1⁄2 teaspoon liquid smoke
- 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.
I doubled this recipe but due to ingredents on hand I had to alter it a bit. I used 3 lbs deer and 1 lb pork sausage. I did not add the red pepper because we are sissys! I formed my loafs with an 18 oz oatmeal carton withy the bottom cut out but I think a tomato juice can would work better(I didn't have one) It was a bit too salty for me so next time I am going to decrease the tender quick and see what happens. This really did taste like bologna. In the past we have paid for processing for deer bologna--we no longer will need that. I am going to try it with buffalo next. Thanks for the great recipe!! Do you have any more deer recipes? Sure liked this one. UPDATE: I decreased the tender quick and had terrible results. It just fell apart and was quite yucky in texture. I will continue to follow the original recipe from now on.
I found this recipe via Google. I adjusted the batch size for 5 lbs. The one thing I did change was I did not put the mixed meat in a bowl and cover with water, instead I put the meat in a vacuum bag and vacuum sealed it and let it sit in the fridge for 24 hours. This worked very well. I bought fibrous casings, and stuffed them by hand. This took a little longer than a sausage stuffer would take(I ordered a sausage stuffer, and it's on it's way) but when I was done and sealed the casings, I baked the 2 sausages per the instructions.<br/>I took this the same day to a poker game that I play in, and I got rave reviews. All 5 pounds disappeared. Everyone that tried it said it was the absolute best trail bologna they had ever tasted. One person out of about 10 or 12 said it was too salty, everybody else said it was perfect, that is how trail bologna is supposed to be.<br/>The only thing I will do different next time is use a needle and poke some holes in the stuffed casings prior to cooking. Both of the sausages I made, the casings nearly split during the cooking from the expanding gases/juices.