Venison Bologna Recipe #73117
GOOD! Times approx.
by Iowahorse
1 day | 1 day prep
10 chubs
- 15 lbs ground venison
- 2/3 cup Morton Tender Quick salt
- 1/2 quart vegetable oil
- 7 1/2 teaspoons black pepper (1/2 t per lb.)
- 7 1/2 teaspoons garlic salt (1/2 t per lb.)
- 8 teaspoons Accent seasoning
- 1 1/2 teaspoons liquid smoke
- 1/2 cup brown sugar
- Mix all ingredients except liquid smoke and oil together.
- Let stand in refrigerator overnight.
- Next day, mix liquid smoke and oil together before adding to mixture.
- Mix every- thing thoroughly now.
- Pack tightly into 9 or 10 Pringle cans or other tubular cans, leaving 1/2 inch space at top.
- Bake, uncovered, in cans (upright) at 200 degrees for 4 hours.
- Drain; cool and wrap in many layers of freezer paper.
- Freeze.
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5 stars