Most Popular Menu Deer Bologna

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Deer Bologna

"An easy and tasty recipe using 40 lbs. Of ground deer meat."

Ingredients :

2 cups sugar-based curing mixture (such as Morton® Tender Quick®)
three cups firmly packed brown sugar
2 tablespoons monosodium glutamate (MSG)
2 teaspoons floor mace
2 teaspoons mustard powder
6 tablespoons coarse ground black pepper
6 tablespoons beaten pink pepper flakes
1/four cup garlic powder
40 kilos ground venison
16 fluid ounces liquid smoke
half hank 1 1/2 to at least one three/four-inch pork rounds casings

Instructions :

Prep : 2H	Cook : 160M	Ready in : P1D

Stir together the curing combination, sugar, MSG, mace, mustard, floor pepper, pepper flakes, and garlic powder. Sprinkle over venison in a big blending bathtub. Mix the spices into the meat, then pour inside the liquid smoke. Mix together by using hand for numerous minutes till thoroughly mixed. Place right into a non-reactive (glass or plastic) box, cowl, and refrigerate for twenty-four hours. Prepare casings in line with word beneath, allow to soak overnight.
To stuff, reduce off a 2-foot (60-centimeter) piece of casing, pinch out the water, and tie a knot at one end. Using a sausage stuffer or huge funnel, fill the casing to within 4 inches of the end. Tie the open quit near the beef, so that the bologna is corporation. Tie the 2 ends together to form a circle. Repeat with last casings and bologna.
Preheat oven to 225 levels F (110 stages C).
Bake the bologna in preheated oven until they attain an inner temperature of one hundred eighty tiers F (82 tiers C), approximately 2 hours. Once cooked, permit to chill, and refrigerate till cold. The bologna may be saved tightly wrapped in the freezer. To serve, reduce thru the casing lengthwise, then slice the bologna into thin slices. Peel the casing off of the bologna slices and discard earlier than eating.

Notes :

Casings are bought packed either in a salty brine, or in wet salt. They must be rinsed inner and out, and soaked overnight before the usage of.
To rinse the out of doors, place the casings in a colander below 90 levels F (32 degrees C) going for walks water, and rinse for two to a few mins until all lines of salt are long gone. The casings will also be rinsed in a large bowl of 90 diploma water, draining and replacing the water four or five instances until all of the salt is long gone.
To rinse the inner, region the casings in a colander inside the sink. Run a move of ninety tiers F (32 stages C) into the sink. Find an quit of one of the casings, keep it open underneath the jogging water, and fill with eight to 10 inches of water. Gently elevate the casing out of the colander, permitting the water to run all the way through to empty out the quit. Repeat twice extra, and set apart; do the same with the final casings.
After the casings had been rinsed, they should be soaked in a single day, or for 2 hours no less than. Place the rinsed casings into a bowl filled with ninety tiers F (32 levels C) water, and refrigerate overnight. When you're prepared to stuff the bologna, drain off the cold water and replace with clean, 90 degree water. Allow to face at room temperature for 2 hours before stuffing.

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