Homemade Deer Venison Bologna
Savor the rich, smoky flavors of *Homemade Deer Venison Bologna*, a deliciously crafted blend of lean venison, ground pork, and a medley of bold spices like paprika, garlic powder, and black pepper. This recipe combines traditional curing techniques with slow smoking (or oven baking) to create a perfectly seasoned, tender bologna filled with rustic charm. The addition of curing salt ensures proper preservation, while optional red pepper flakes add a touch of heat for those who love a kick. Whether you’re a wild game enthusiast or simply seeking to elevate your charcuterie board, this homemade venison bologna promises a hearty, flavorful experience. Ideal for slicing and serving as a savory snack, sandwich filling, or part of your favorite charcuterie spread, it pairs perfectly with crusty bread, sharp cheeses, and pickled vegetables.
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Recipe Information
Ingredients
- 3 pounds Ground venison
- 2 pounds Ground pork (for added fat)
- 2 teaspoons Curing salt (Prague Powder #1)
- 1 tablespoon Kosher salt
- 2 tablespoons Brown sugar
- 1 tablespoon Coarse black pepper
- 1 tablespoon Ground mustard
- 1 tablespoon Onion powder
- 1 tablespoon Garlic powder
- 2 tablespoons Paprika
- 0.5 teaspoons Nutmeg
- 0.5 teaspoons Crushed red pepper flakes (optional, for heat)
- 1 cup Cold water
- 3 Natural or synthetic sausage casings (3-inch diameter)
Instructions
In a large mixing bowl, combine the ground venison, ground pork, and curing salt. Mix well to ensure the curing salt is evenly distributed.
Add the kosher salt, brown sugar, black pepper, ground mustard, onion powder, garlic powder, paprika, nutmeg, and red pepper flakes (if using). Mix thoroughly until the spices are evenly incorporated into the meat.
Slowly add the cold water to the meat mixture, kneading and mixing until the meat forms a smooth, sticky texture.
Prepare your sausage casings according to the package instructions. If using natural casings, soak them in warm water and rinse the insides thoroughly.
Using a sausage stuffer or a piping bag, carefully stuff the meat mixture into the casings, ensuring there are no air pockets. Tie off the ends securely with butcher’s twine.
Refrigerate the stuffed bologna logs for 12-24 hours to allow the flavors to develop and the curing process to begin.
Preheat your smoker to 200°F (93°C). If you don't have a smoker, preheat your oven to the same temperature and use liquid smoke for flavor.
Place the bologna logs directly on the smoker or oven racks. Smoke or bake for 3-4 hours, or until the internal temperature of the bologna reaches 160°F (71°C).
Remove the bologna from the smoker or oven and allow them to cool at room temperature for 30 minutes.
Refrigerate the bologna logs for at least 4 hours before slicing to allow the texture to firm up. Store in airtight packaging to maintain freshness.
Nutrition Facts
Calories |
5525 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 343.9 g | 441% | |
| Saturated Fat | 126.6 g | 633% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1873 mg | 624% | |
| Sodium | 16776 mg | 729% | |
| Total Carbohydrate | 51.4 g | 19% | |
| Dietary Fiber | 9.3 g | 33% | |
| Total Sugars | 30.4 g | ||
| Protein | 525.8 g | 1052% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 525 mg | 40% | |
| Iron | 60.4 mg | 336% | |
| Potassium | 7804 mg | 166% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
