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Old Nov 27th 2009, 07:54 AM   #1
  Jul 2009
I want to start making my own deer bologna if you have a recipe that you dont mind sharing you can send it to

Thank you
steviestoltzfusjr is offline  
Old Nov 27th 2009, 02:14 PM   #2
  Apr 2009
  Gillett WI
Good Luck,

Homemade Deer (Venison) Bologna

2 lbs (change servings and units)


1 lb ground venison

1 lb ground pork (Sausage)

1 teaspoon black pepper

1/4 teaspoon onion powder

1/2 teaspoon garlic powder

2 tablespoons Morton Tender Quick salt

1/2 teaspoon mustard seeds

1 teaspoon red pepper

1/2 teaspoon liquid smoke


1Mix all ingredients in a large bowl. Except the water, leave this to cover the mixture.

2Cover with 1 cup of water.

3Put bowl in refrigerator for 24 hours.

4It may get a brownish look to it but its ok.

5Form into 2 rolls.

6Preheat oven and bake at 350.

7Bake on cake rack or cookie sheet so grease will drop off while baking.

8Dont cover wihile Baking.

9Bake for 1 hour to 1 hour 10 minutes.

10Take out of oven and let cool.

11They will look like little meatloafs but when they are cool they will cut just like bologna.

12Instead of forming them with your hands into rolls you can put them into sausage casings. Then bake as directed.


For 15 pounds of deer meat. 3/4 c. brown sugar 1/2 tsp. mace 1/4 tsp. dry mustard 1 tsp. garlic (original recipe calls for a pinch) 1 c. Tender Quick (this is very salty, I suggest about 1/2 to 3/4 c.) 1/2 tsp. coriander powder Liquid Smoke (sm. bottle, 3 or 4 oz.)

Cloth such as cheesecloth or clean white sheet material for wrapping loaves.

Grind meat and mix all dry ingredients and grind meat again. (Grinding the meat a second time make a smoother texture to the bologna.) This is optional - one grinding is fine.

Soak cloths in Liquid Smoke. Form meat into loaves and wrap with the cloth. (Loaves a little bigger than a pepperoni loaf works well.)

Bake at 200 degrees for about 1 1/2 hours on one side, turn over and bake on the other side for about 1 1/2 hours more.

(These ingredients may be varied according to taste.)
Applecreek Scott is offline  
Old Nov 29th 2009, 12:32 PM   #3
  Apr 2009
  Zanesville, Ohio
My recipe is same except no mustard seeds (I'll have to try it!) and I must say I like that recipe! Thanks for sharing!
Rustyblaster is offline  
Old Nov 30th 2009, 01:00 PM   #4
  Jul 2009
Thanks scott for sharing those recipes I will try them. If anybody else has some as well I would love to hear from ya'll. Stevie Stoltzfus Jr
steviestoltzfusjr is offline  
Old Nov 30th 2009, 01:28 PM   #5
  Apr 2009
Actually if anyone has any good venison they care to share i could use some Thanks Ed
ekljr is offline  
Old Apr 13th 2021, 10:49 AM   #6
  Nov 2020
Filterspoint is offline  
Old Apr 13th 2021, 10:50 AM   #7
  Nov 2020
Filterspoint is offline  

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