Venison Bologna

This recipe uses 25 pounds of meat. It can be a mixture of venison with 15 to 20% beef and pork if you want to add a little fat to your bologna. Grind the chilled venison through a 3/8 " plate. It grinds easier when just slightly frozen. Then add the beef and pork and grind again, this time through a 3/16" plate. Place meat in a large tub or bucket for easy mixing. (If using a grinder for stuffing casings, complete 1st grind, ad ingredients below, and grind 2nd time with the stuffing horn attachment)

Find all the pictures we have received for this Venison Bologna recipe.

You can also send us your own pictures for this recipe by clicking on the link below.