Hello everybody, hope you are having an amazing day today. Today, I will show you a way to prepare a special dish, deer bologna. It is one of my favorites. For mine, I will make it a bit tasty. This is gonna smell and look delicious.
Deer Bologna. this link is to an external site that may or may not meet accessibility guidelines. This bologna is ground deer meat that's stuffed into deer bologna casings after being mixed with bologna seasonings and later smoked. The word "venison" has its roots in Latin.
Deer Bologna is one of the most popular of current trending meals on earth. It’s enjoyed by millions daily. It is easy, it’s fast, it tastes delicious. Deer Bologna is something which I have loved my entire life. They’re nice and they look fantastic.
To begin with this particular recipe, we have to first prepare a few ingredients. You can have deer bologna using 6 ingredients and 12 steps. Here is how you can achieve that.
The ingredients needed to make Deer Bologna:
- Get 7 1/2 lb deer hamburger
- Take 7 1/2 lb ground pork
- Take 7 oz 7.2 ounces of seasoning
- Take 1 .6 ounces of cure
- Prepare 12 oz recipe says water but I use fav. beer
- Make ready 5 oz Worcester sauce
I dont know why my grocery stores dont carry it. This Is How I make Deer Bologna. Try It And Experiment With Diffrent Ingredients To See What You Like Best. Food Nutrition Information for Deer bologna, How many calories in Deer bologna.
Instructions 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 !!
So, had to start researching bologna recipes. I started searching the net and compiled a few recipes to try and edit. We edited a variety of things we liked into… Homemade Deer Bologna. 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. Read the Deer bologna discussion from the Chowhound Home Cooking, Deer food community.
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