Deer Bologna

[OU812]

Made up some deer bologna this weekend. Ground up some deer and pork butt.


Mixed together.

Added the spices and mixed again.


Then ground again.

Ready for the fun.

Ready for a good nights rest, thats 10 lb of bologna hanging there.

In the morning coming up to room temp wile the smoker is warming up.

After the cook and 48 hr rest in the fridge to let things blend, I did smoke this with 2 hr pecan, couldnt help my self.

All sliced up and ready to package.


Weighed out in 1/2 and 1 lb packages

Ready for the freezer, the one up front in the middle is for lunches, the girls thought it was great and kept grabbing some wile I was packing.

The wife even made bologna sandwiches for her lunch, all I could do is bite my lip wile she was eating that good lookin sammie cause she DONT like deer and she has been tacking those sammies to work for 2 days now.
You think I should tell her?

[Quarlow]

Why you sneaky little............hehe way to go. I love to dupe people when they say I don't like it before even tasting it.

[lumpy]

Sure don't look like the bologna I'm used to!

Looks great OU

Lump

[FLBentRider]

Looks great OU!

I wouldn't tell her until you run out. Then tell her to make more you need to go harvest another deer.

[Roadking]

Now that looks good. Nice job.

[NePaSmoKer]

Outstanding there OU

Man i would like to be your neighbor  ;D

[KevinG]

As long as it's not rocky mountain oysters, keep leading her on till it's gone. I agree with lumpy, it is a little different looking, does it taste like bologna?

[OU812]

As long as it's not rocky mountain oysters, keep leading her on till it's gone. I agree with lumpy, it is a little different looking, does it taste like bologna?

Its allot darker because its 70% deer and only 30% pork, the store bought is mainly pork which makes it look lighter in color.

The flavor is allot more bold than the store bought bologna and the texture is firmer.

Go to the deli and see if you can find Old German Style Bologna.

Good stuff.

[KyNola]

812,
That looks great!

KyNola

[dbondy]

OU that's one big chub ;D ;D
   
   Way to go, man does that ever look impressive. Got to love that stuffer too. I,d have to tell my wife and daughter that it was made from pork because they both love venison, if they new it was deer I wouldn,t have any for my self. They would probally steal it and hide it from me. ;D ;D

[OU812]

My kids would rather have deer than beef when we have steak night.

Even my son has his girl friend eating deer.

But my wife Noooo, Ha, I sneak it in every chance I get.

[Caneyscud]

The wife even made bologna sandwiches for her lunch, all I could do is bite my lip wile she was eating that good lookin sammie cause she DONT like deer and she has been tacking those sammies to work for 2 days now.
You think I should tell her?

UUHHHHHhhhhhh.  Depends on how big of a lump you want aside your head!! :'(

I see fried bologna sammies in someone's future!

[OU812]

I see fried bologna sammies in someone's future!

Oh Ya!

Fried bologna in bacon grease, reminds me of my broke a** younger days.

[MRH]

Looks real good!  Could you post the recipie.  Looks like something I would like to try!

Thanks,
Mark

[OU812]

The recipe is in the book "Great Sausage Recipes and Meat Curing"

Deer Bologna
For German Bologna use Lean Beef instead of venison
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 coriander
1 tsp garlic powder
4.5 Tbs powdered dextrose
2 cups soy protein concentrate (or Substitute with Non Fat Dry Milk)
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.


 
Enjoy