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Homemade Venison Bologna

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PREP TIME
120 min
COOKING TIME
120 min
TOTAL TIME
1680 min
SERVINGS
160 servings
Brunch Lunch Snack German
Homemade Venison Bologna
Ingredients
  • 2 cups sugar-based curing mixture (such as Morton® Tender Quick®)
  • 3 cups firmly packed brown sugar
  • 2 tablespoons monosodium glutamate (MSG)
  • 2 teaspoons ground mace
  • 2 teaspoons mustard powder
  • 6 tablespoons coarse ground black pepper
  • 6 tablespoons crushed red pepper flakes
  • 1/4 cup garlic powder
  • 40 pounds ground venison
  • 16 fluid ounces liquid smoke
  • 1 1/2 to 1 3/4-inch beef rounds casings
  • 1/2 hank 1 1/2 to 1 3/4-inch beef rounds casings
Instructions
1
Combine all the dry ingredients - curing mixture, sugar, MSG, mace, mustard, ground black pepper, red pepper flakes, and garlic powder - in a bowl.
2
Add the venison to this mixture and mix everything together thoroughly using your hands for several minutes until it's well combined.
3
Transfer the mixture to a large container and add liquid smoke, then refrigerate for 24 hours.
4
Prepare the casings according to the manufacturer's instructions.
5
To assemble, cut a 2-foot piece of casing and remove any excess moisture by pinching it. Tie off one end with a knot to prevent the casing from tearing during stuffing.
6
Using a sausage stuffer or a large funnel, fill the casing with the meat mixture, leaving about 4 inches of space at the end.
7
Tie off the open end close to the meat, ensuring that your bologna is firm and secure.
8
Repeat this process with the remaining casings.
9
Preheat your oven to 225 degrees F (110 degrees C).
10
Place the bologna in the preheated oven and bake until it reaches an internal temperature of 180 degrees F (82 degrees C), approximately 2 hours.
11
Once cooked, let the bologna cool down before refrigerating it until it's chilled.
12
To serve, cut the bologna lengthwise through the casing and remove it. Slice the bologna into thin pieces.
13
Bologna can be stored tightly wrapped in the freezer for later use. To serve, simply thaw it in the refrigerator before consumption.