For an extra layer of flavor, consider adding a touch of hickory smoked salt to the spice mixture. Ensure the internal temperature of the bologna reaches 180°F (82°C) to guarantee safety and optimal texture. When stuffing the casings, avoid overfilling to prevent bursting during the cooking process.
Deer Bologna
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PREP TIME2 hrs
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COOK TIME2 hrs
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TOTAL TIME28 hrs
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SERVING160 People
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VIEWS9
Embark on a culinary journey to craft your own deer bologna, a symphony of savory, smoky, and spicy notes that will elevate your sandwiches, charcuterie boards, and solo snacking moments. This recipe transforms ground venison into a delectable treat that's sure to impress.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate5 g
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Cholesterol96 mg
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Fiber0 g
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Protein26 g
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Saturated Fat2 g
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Sodium1491 mg
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Sugar4 g
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Fat6 g
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Unsaturated Fat0 g
Follow The Directions
01
StepIn a large mixing tub, combine brown sugar, curing mixture, black pepper, red pepper flakes, garlic powder, MSG, mace, and mustard. Sprinkle over venison. (Prep time: 5 minutes)
02
StepMix spices into venison, then add liquid smoke. Mix by hand until well combined. (Mixing time: 3-5 minutes)
03
StepPlace into a non-reactive glass or plastic container, cover, and refrigerate for 24 hours. Prepare casings according to manufacturer's instructions. (Refrigeration time: 24 hours)
04
StepTo stuff, cut off a 2-foot piece of casing, pinch out water, and tie a knot at one end of casing using twine. (Prep time: 10 minutes)
05
StepFill casing with venison mixture to within 4 inches of open end using a sausage stuffer or large funnel. Tie open end near sausage mixture, so mixture is firm. (Stuffing time: 30-45 minutes)
06
StepTie two sausage ends together to form a circle. Repeat with remaining casings, venison mixture, and twine.
07
StepPlace bologna in a large roasting pan.
08
StepPreheat the oven to 225 degrees F (110 degrees C). (Preheat time: 15 minutes)
09
StepBake in the preheated oven until bologna reaches an internal temperature of 180 degrees F (82 degrees C). (Baking time: Approximately 2 hours)
10
StepCool, then refrigerate until cold.
11
StepTo serve, cut through casing lengthwise; peel off and discard casing. Slice bologna into thin slices. Bologna may be kept tightly wrapped in the freezer; defrost in the refrigerator before serving.
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Triston Weimann
Jun 26, 2025This is the only deer bologna recipe I'll ever need. It's a keeper!
Aron Stroman
Jun 23, 2025The only change I made was to reduce the amount of red pepper flakes for my kids, and it still turned out amazing!
Cathryn Pfannerstill
Jun 18, 2025This recipe is fantastic! The flavor is spot-on, and the instructions were easy to follow. My family devoured it!
Esmeralda Miller
Jun 12, 2025The tips were really helpful, especially about keeping the venison cold. My bologna came out perfectly!
Jimmie Marvin
Jun 11, 2025I used a smoker instead of the oven, and it added an extra layer of deliciousness. Highly recommend!
Viola Anderson
Jun 11, 2025My first time making bologna, and it was a success! The instructions are clear and concise.
Burnice Kessler
Jun 11, 2025Thank you for sharing this recipe! It's a game-changer for using up our venison.
Ansel Thielwiegand
Jun 8, 2025I've made bologna before, but this recipe is by far the best. The combination of spices is perfect.