Author Topic: pa deer Bologna  (Read 16753 times)

Offline CLAREGO

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pa deer Bologna
« on: October 23, 2007, 04:23:32 am »
anyone out there have a recipe for some pa Deer Bologna the sweet stuff. Any pa hunters get any deer during early muzzle loader or Archery ?

Offline CLAREGO

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Re: pa deer Bologna
« Reply #1 on: October 23, 2007, 04:24:12 am »
or anyone know of a otc cure for some Bologna

Offline Stickbowcrafter

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Re: pa deer Bologna
« Reply #2 on: November 07, 2007, 06:38:56 pm »
For 10 lbs:

7 lbs venison
3 lbs pork butts
1 tsp ground white pepper
3 Tbs ground mustard
1 Tbs ground celery
1 tsp ground nutmeg
1 tsp ground corriander
1 tsp garlic powder
4.5 Tbs powdered dextrose
2 cups soy protein concentrate
2 cups ice water
2 tsp Instacure #1 (DQ Curing salt #1, Prague Powder #1, pink salt)
4 Tbs salt

Grind meat through 3/16' grinder plate. Mix ingredients and distribute evenly, add water as you go. Bologna is usually stuffed into 8" diameter casings but 3.5", 5" or any size that is handy will work too. Hang at room temperature until casings are dry. PLace in preheated smoker at 165 degrees. until internal temp reaches 150 degrees. Remove and cool in a water bath until internal temp is brought down to around 90 degrees. This type of bologna is usually not smoked. If you like a more store bought look, be sure to emulsify the meat while grinding.

-Brian

Offline sherlock

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Re: pa deer Bologna
« Reply #3 on: November 08, 2007, 05:16:10 am »
Makes me hungary....

Not having deer available, I was wondering if beef or some other commercially avaible meat would be good.

Nathan

Offline Stickbowcrafter

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Re: pa deer Bologna
« Reply #4 on: November 08, 2007, 09:18:28 am »
Replace the venison with a very lean beef in the above recipe for great results.

-Brian

Offline CLAREGO

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Re: pa deer Bologna
« Reply #5 on: November 10, 2007, 06:48:08 am »
hey stick where you find that lol thanks im a little confused is (#1 (DQ Curing salt #1, Prague Powder #1, pink salt) 2 tsp each ? are you from pa and have you tried it smoked ?

Offline Tiny Tim

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Re: pa deer Bologna
« Reply #6 on: November 10, 2007, 07:12:41 am »
hey stick where you find that lol thanks im a little confused is (#1 (DQ Curing salt #1, Prague Powder #1, pink salt) 2 tsp each ? are you from pa and have you tried it smoked ?


I think I can answer this one for ya.  Those items are all basically the same thing, just different names, so just 2 tsp of whichever one you can find.

Offline CLAREGO

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Re: pa deer Bologna
« Reply #7 on: November 10, 2007, 07:41:18 am »
thanks double t

Offline Stickbowcrafter

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Re: pa deer Bologna
« Reply #8 on: November 13, 2007, 05:56:55 pm »
Yes, Tim is correct. They're all the same but carry a different name depending on where you buy them. If you are confused, ask if it's pink salt when you order, that's the general name.

I have two sausage/charcuterie books here: Great Sausage Recipes And Meat Curing by Rytek Kutas and Charcuterie by Michael Ruhlman. I found the bologna recipe in the first book but both books have great recipes and great info. I have done a few dozen recipes from both books and never had a disappointment.

Yes, I live in southwest Pennsylvania, between Pittsburgh and the Ohio line.

-Brian

Offline Habanero Smoker

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Re: pa deer Bologna
« Reply #9 on: November 14, 2007, 01:19:33 am »
You also have to be careful when you ask for "pink salt". I am beginning to see terms such as "pink salt #1" which is Cure #1, Instacure #1, Prague Powder #1 etc; and "pink salt #2" which is Cure #2, Instacure #2, Prague Powder #2 etc.


     I
         don't
                   inhale.
  ::)

Offline iceman

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Re: pa deer Bologna
« Reply #10 on: November 14, 2007, 01:07:00 pm »
Habs brought up a good point. Ak Butcher supply used to sell both under the "pink salt" name and ran into some real big problems with folks that didn't know the differance.
Now it's labeled Prague 1 and Prague 2.

Offline CLAREGO

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Re: pa deer Bologna
« Reply #11 on: December 08, 2008, 06:57:07 am »
haaah anybody see any deer in central pa this is getting ridiculous

NePaSmoKer

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Re: pa deer Bologna
« Reply #12 on: December 08, 2008, 10:17:46 am »
haaah anybody see any deer in central pa this is getting ridiculous


Them deers up here in nepas area out back or in front  ;D

nepas

Offline pensrock

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Re: pa deer Bologna
« Reply #13 on: December 08, 2008, 01:07:10 pm »
The only deer I have been seeing are a doe and two fawns in the back yard. Haven't seen a buck yet.  :'(
I have seen several bull elk though. I'd love to get a chance to tag one of them!  ;D

Offline hillbillysmoker

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Re: pa deer Bologna
« Reply #14 on: December 09, 2008, 03:18:39 pm »
Here's a simple recipe that I really like...

Deer Bologna

8 lbs. Deerburger
2 lbs Hamburger(with little fat, not lean)
3/4 cup Morton tender quick salt
3/4 cup brown sugar
2 tsp. Black pepper
2 tsp. Mustard powder
½ tsp.onion salt
½ garlic powder
½ tsp.mace
1 tsp. Dried red pepper
3/4 cup maple syrup
2 ounces liquid smoke


Mix all together, let sit overnite in fridge. Stuff in tubes, bake at 225 degs. For 4 hrs, turn rolls every ½ hour.
May the fragrance of thin blue smoke always grace your backyard.


Click On The Smoker For Our Time Tested And Proven Recipes