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)
- 25 lbs. Meat
- Fibrous casings - soak 20 minutes in water at room temperature of 70°
- 1 oz. Whole Mustard Seed
- 1 package Venison Bologna Seasoning mix
- 7 oz. Liquid smoke
- 1 Quart Water (4 cups)
- 24 Ounces Honey - optional
- 1/2 bag of light brown sugar (optional)
Level of difficulty Average
Cost Average budget
In a separate container, mix 1 quart of water, one 13.5 ounce package of our Venison Bologna Seasoning Mix and 7 ounces of liquid smoke. Pour half of this mixture onto meat and mix, then add the rest and mix all.
These 2 ingredients are optional and you should only use one or the other. Pour 24 ounces of honey (optional), or brown sugar, (again optional) over meat and mix well.
Add 1 ounce of whole mustard seed and mix.
Sprinkle salt packet (provided with seasoning mix) on meat and mix well.
Bologna is now ready to be stuffed into the casings and this should be done immediately. Stuff casings tight, but not all the way to the end, leave about 3" of the casing unfilled. Twist casing and tie closed with string or clip with a hog ring.
Using a sharp needle or a sausage pricker, poke holes in any air pockets. Refrigerate overnight to season.
Line the bottom of your oven with aluminum foil for easy clean up. Place bologna on racks in oven at 150 ° for 3 hours. Raise oven temperature to 1800-200° and bake until internal temperature of the bologna is 160°. This will kill any harmful microorganisms. Use a good quality meant thermometer to test internal temperature.
When you have acquired the recommended safe internal temperature of 160°, remove from oven and place in ICE COLD WATER until internal temperature falls below 100°. Wipe or hang to dry and allow to cool at room temperature for 30 minutes. Place in refrigerator overnight then wrap. If not used in 10 days, freeze for long term storage.
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Chef Tips and Tricks
These tasty stuffed cabbage rolls are so easy!
- 1 onion
- 5 - 6 thick rashers bacon
- 1/2 lb sausage meat
- 1/2 cup tomato paste
- 2 cloves garlic, diced
- 2 bell peppers, diced
- 1 cabbage head
- Fry the bacon in a skillet, then add onion, and meat.
- Add tomato paste, bell peppers, garlic and salt, and simmer till cooked through
- Boil 1 whole cabbage head in salted water till tender
- Spoon mixture into individual cabbage leaves, and fold carefully to form little rolls
- Serve with any remaining mixture