Deer Bologna
15 pounds of deer burger
8 ounces of tender quick
1/2 ounce of pepper
1/8 ounce of ground mace
10 ounces of brown sugar
1/8 ounce of dry mustard powder
1 1/4 ounce of liquid smoke
1 1/4 ounce of garlic powder |
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Mix and refrigerate for 24 hours. Pack in sacking. Place on cookie sheet. Bake at 225ºF. for 4 hours. Be sure to pack tightly and turn every 1/2 hour. Deer Beef Bologna
4 pounds of deer-hamburg
1/4 cup of Morton Tender Quick (curing salt)
1/8 teaspoon of minced garlic
1 tablespoon of mustard seed
2 teaspoons of pepper
3 teaspoons of sugar
2 teaspoons of crushed red pepper
5 teaspoons of liquid smoke
Mix all ingredients together, except liquid smoke; refrigerate overnight. Next day, add 5 teaspoons liquid smoke. Mix well and shape into rolls (6 to 8), approximately the size of pepperoni sticks. Bake on cookie sheet 1 hour at 300ºF. DO NOT OVERBAKE! | 