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    Cure for Venison Bologna

    My family and friends in my hometown have been making the same cold-smoked “deer bologna” as we call it for several generations. The recipe calls for 30 lbs of meat/fat, 8 oz salt, 2-3/4 oz. garlic salt, and a few other ingredients for flavor. The mixture is then stuffed into hog casings and...
    • dd311
    • Thread
    • cure deer nitrate nitrite salt sausage venison
    • Replies: 4
    • Forum: Curing
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