Venison Bologna
Transform your wild game into a savory masterpiece with this flavorful Venison Bologna recipe. Perfectly blending five pounds of lean venison with ground pork for just the right amount of richness, this recipe is seasoned with a bold mix of paprika, mustard seeds, garlic powder, and a hint of red pepper flakes for a subtle kick. A touch of curing salt ensures a perfect texture and deep, authentic flavor, while smoking the bologna infuses it with irresistible smoky goodness. Whether you stuff the mixture into natural casings or shape it into logs, this bologna can be enjoyed sliced thin, served with crackers, or pan-fried for a heartier option. With a melt-in-your-mouth texture and robust seasoning, this homemade venison bologna is a delicious way to elevate any charcuterie board or mealtime.
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Recipe Information
Ingredients
- 5 pounds Venison
- 2 pounds Ground pork
- 2 tablespoons Kosher salt
- 1 teaspoon Curing salt (Prague Powder #1)
- 2 tablespoons Brown sugar
- 1 tablespoon Paprika
- 1 tablespoon Black pepper
- 1 tablespoon Mustard seeds
- 1 tablespoon Garlic powder
- 1 tablespoon Onion powder
- 1 teaspoon Crushed red pepper flakes
- 1 cup Cold water
- 1 pack (optional) Natural hog casings
Instructions
Trim any sinew or silver skin from the venison and cut it into small chunks. Run the venison and pork through a meat grinder using a fine grind plate, or have your butcher do this for you.
In a large mixing bowl, combine the ground venison and pork thoroughly with kosher salt, curing salt, brown sugar, paprika, black pepper, mustard seeds, garlic powder, onion powder, and red pepper flakes.
Gradually add the cold water to the meat mixture, mixing well with your hands or a stand mixer to ensure everything is evenly distributed.
If using casings, rinse the hog casings thoroughly under cold water to remove any salt. Soak them in warm water for about 30 minutes before stuffing.
Using a sausage stuffer, carefully fill the casings with the meat mixture, ensuring there are no air pockets. Tie the ends securely, and twist the stuffed casings into desired lengths for bologna logs. Alternatively, you can form the mixture into logs using plastic wrap if not using casings.
Refrigerate the bologna logs overnight to allow the curing process to develop the flavors.
Preheat a smoker to 185°F (85°C). If you don’t have a smoker, you can use an oven at the same temperature but will miss out on the smoky flavor.
Place the bologna logs onto wire racks and smoke/cook them until the internal temperature reaches 155°F (68°C). This can take about 3-4 hours, depending on the thickness of the logs.
Once fully cooked, remove the bologna from the smoker and allow it to cool to room temperature. If using casings, peel them off if desired before slicing.
Wrap the bologna logs tightly with plastic wrap or vacuum seal for storage. Refrigerate for up to 10 days or freeze for longer shelf life.
Slice the bologna as needed and serve chilled or pan-fried as a part of your favorite dishes!
Nutrition Facts
Calories |
7190 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 350.1 g | 449% | |
| Saturated Fat | 142.9 g | 714% | |
| Polyunsaturated Fat | 6.8 g | ||
| Cholesterol | 2937 mg | 979% | |
| Sodium | 18991 mg | 826% | |
| Total Carbohydrate | 41.1 g | 15% | |
| Dietary Fiber | 7.4 g | 26% | |
| Total Sugars | 19.1 g | ||
| Protein | 921.8 g | 1844% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 635 mg | 49% | |
| Iron | 99.1 mg | 551% | |
| Potassium | 9188 mg | 195% | |
*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.
