How to Make Venison Bologna

How to Make Venison Bologna

Prep Time

 

Cook Time

 

Serves

6 people

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Game On! Host Shawn Bailey shows you how to make venison bologna at home. It’s simple, easy, and delicious– plus it saves money! Watch how Shawn makes it Game On! style by adding his own twist to this classic recipe.

 

There are 267 calories in 3 ounces of Deer Bologna.  82% fat, 5% carbs, 13% protein.

 

Want to see how it’s done? We have the video right here! 

Ingredients

  • 1 venison bologna kit
  • 5 lbs ground venison
  • 5 lbs ground beef
  • ½ cup dried garlic
  • ½ cup dried onions
  • 2 tablespoons ground hot pepper
  • 1 lb of high-temperature cheese
  • 2 cups maple syrup

Preparation

  • 1 Start out by putting casings in a bowl with 4 cups of water. Water temperature should be 70°(F) degrees
  • 2 Tip - place a bowl on top to keep the casings wet and flexible for 20 minutes
  • 3 In a large bowl add 5lbs of ground venison, 5lbs of ground beef. Then the bologna packet seasoning
  • 4 Tip - be sure to dissolve curing salt prior for best result
  • 5 Add your own spices/ingredients in this step. Make it your own
  • 6 Mix well, add more high-temperature cheese if needed
  • 7 Once mixed thoroughly it’s time to stuff the casing
  • 8 Get 1 casing out of the water and open
  • 9 Tip - Use a #36 sausage stuffer as your funnel to get the mixture in the casing
  • 10 Use rubber gloves. Keeps your hands clean
  • 11 While adding the meat, squeeze out any air and pack down the meat to get the size of bologna you want
  • 12 Once the casing is filled, twist to close and tie with twist band
  • 13 Rinse off the outside of casings in the sink
  • 14 Bake in the oven at 150°(F) degrees for 2 hours
  • 15 Then increase temperature 200°(F). Using an oven safe thermometer, insert into bologna, do not remove
  • 16 Tip - not removing thermometer keeps the juices in the bologna; allows juices to stay in casing and not spray out
  • 17 Once thermometer reaches 156°(F), remove bologna from oven and put in an ice bath to bring internal temperature 100°(F), remove from ice bath
  • 18 Place on wire rack to dry for 30 minutes at room temperature
  • 19 Place in refrigerator overnight for best flavor
  • 20 Eat in 10 days or freeze for a later time

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