Yes. Venison bologna is a real thing. You are welcome.
Growing up, I don’t know if there was a sandwich I loved more than a bologna sandwich with mayo and hot sauce. These days, I tend to do things a little more on the adult side but when I saw this venison bologna recipe, it brought back memories that I want to relive again.
Scott Gregg is going to show you step by step exactly how to make your own venison bologna from start to finish. This is a fairly involved recipe, but if it turns out anything like the bologna sandwiches we all remember, the it’s worth it.
After it’s all said and done, it doesn’t look to awful hard to make, does it? I’m sure like all things, after a couple practice rounds it would just sort of flow together.
In case you want to cut to the chase and see the ingredients that went into this exactly, Gregg outlined it all in the description section of the video. For your convenience, here it is below.
For 10# of meat:
10# Venison or Venison/pork
1/2 cup of sugar based cure (Morton’s Tender Quick)
3/4 Cup packed brown sugar
1-1/2 tsp Accent (MSG) (you can skip if you are allergic but I like it in here)
1/2 tsp ground Mace
1/2 tsp Mustard Powder
1 tbs and one tsp coarse black pepper
1tbs and 1tsp of crushed red pepper flakes (More for spicier!)
1 tbs granulated garlic (Garlic powder)
1/2 cup liquid smoke (unless using a smoker!)
Cases of the size you like. I use 2-12? x 20 clear fibrous casings.
about 2 or 3 pts of ice cold water
Well there you have it. Now you are ready to join me and relive our childhood, just this time we are going to use venison.