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Discussion Starter · #1 ·
This is the recipe I use for bologna. Each batch will almost fill 3 - 2.5 inch casings.

6 lb. ground deer meat 1/2 tsp. accent
1 lb. hamburger 1/2 tsp. season salt
1/2 lb. ground bacon strips 2 Tsb. garlic powder
1 1/4 Tbsp. coarse pepper 1/4 c. brown sugar
1/2 tsp. mace 1/2 c. mortons tender quick
3/4 tsp. dry mustard
1 Tsp. crushed red pepper

Mix all ingredients together well. Stuff into casings. Refrigerate for 24 hours before baking. Bake at 200 degrees for 3 hours, turning 1/4 turn every 30 minutes.

Chuck
 

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Discussion Starter · #7 ·
Timber, I just run the venison and bacon through once using the small die of my grinder. The Mortons Tender Quick takes care of the rest.

Trapshoot, I let it cool to room temperature then refrigerate it a couple hours before slicing and vacuum sealing.

A little variation to the recipe.....Add a little more of the coarse black pepper and you would swear that its pastrami.

Chuck
 
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