Homemade deer bologna transforms ground venison into a rich spicysmoky savory treat Thinly slice for sandwiches serve it as part of a charcuterie board or enjoy by itself
Prep Time
1 day
Dificult
Medium
Servings
1 day 4 hrs
Ingredients
Instructions
Stir together curing mixture
sugar
MSG
mace
mustard
ground black pepper
red pepper flakes
and garlic powder. Sprinkle over venison in a large mixing tub. Mix spices into meat
then add liquid smoke. Mix by hand for several minutes until well combined. Place into a non-reactive (glass or plastic) container
cover
and refrigerate for 24 hours. Prepare casings according to note below.
To stuff
cut off a 2-foot (60-centimeter) piece of casing
pinch out water
and tie a knot at one end. Using a sausage stuffer or large funnel
fill casing with meat mixture to within 4 inches of the end. Tie open end close to meat
so bologna is firm. Tie the two ends together to form a circle. Repeat with remaining casings.
Preheat the oven to 225 degrees F (110 degrees C).
Bake bologna in the preheated oven until it reaches an internal temperature of 180 degrees F (82 degrees C)
about 2 hours. Once cooked
let cool
then refrigerate until cold. To serve
cut through the casing lengthwise. Peel casing off and discard. Slice bologna into thin slices. Bologna may be kept tightly wrapped in the freezer. Defrost the bologna in the refrigerator before serving.
A Note on Preparing Casings
Casings are purchased packed either in a salty brine or in moist salt. They must be rinsed inside and out
and soaked overnight before using.
To rinse the outside
place the casings in a colander under 90 degrees F (32 degrees C) running water
and rinse for 2 to 3 minutes until all traces of salt are gone. The casings may also be rinsed in a large bowl of 90 degrees F (32 degrees C) water. Drain and replace the water 4 or 5 times until all the salt is gone.
To rinse the inside
place the casings in a colander in the sink. Run a stream of 90 degrees F (32 degrees C) water into the sink. Find an end of one of the casings
hold it open under the running water
and fill with 8 to 10 inches of water. Gently lift the casing out of the colander
allowing the water to run all the way through
and empty out the end. Repeat twice more and set aside. Repeat with the remaining casings.
After the casings have been rinsed
they must be soaked overnight or for at least two hours. Place the rinsed casings into a bowl filled with 90 degrees F (32 degrees C) water and refrigerate overnight. Drain off the cold water and replace with fresh
90 degrees F (32 degrees C) water. Allow to stand at room temperature for two hours before stuffing.
