Venison Bologna

by Eric Pedersen
(Gibbs Woods, NC)

VENISON BOLOGNA

4 lbs. ground venison
1 lb. Ground Bacon (lots of fat) I cold Smoke first with Hickory for 1 hour
1/3 c. Morton Tender Quick Salt can get at Southern States
1 TBL. Course black pepper
1/2 TBL. garlic powder
1 c. brown sugar
2 TBL. ground mustard
1 TBL. Accent
1/2 tsp onion powder
1/2 c. molasses
1 tsp hot sauce
¾ - 1 tsp red pepper (optional but good)

Combine ground venison, ground bacon and rest of ingredients. I add dry stuff together first then mix in, then add molasses and hot sauce and mix a lot. Mix thoroughly and refrigerate at least 4 to 8 hours, or overnight. Stuff casings(I stuff using meat grinder and sausage stuffing tube) and process until the bologna reaches 165 degrees. I smoke for 3-4 hours at about 125 degrees then raise temp to 200-225 for 2-3 hours or until internal temp is over 165. Or you can bake in oven at 200-225 for about 2-3 hours.

Casings
I've used unbleached muslin. The 36" long fabric is then cut in 7" widths. Fold the 36x7" strip lengthwise and sew the side and both ends, then cut in thirds lengthwise. Sew the bottom of the middle section. This will give you 3, 12" casings. One pound of meat will fill between 10 and 12 inches of casing. I also make smaller ones that hold ½ pound, whatever works for you.

Slice thin and serve on cracker topped with a slice of pepper jack cheese.

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