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deer bologna

Discussion in 'Wild Game' started by kaveman, Nov 7, 2010.

  1. I need some info, I have an old recipe for deer bologna which turns out really tasty,but ,we always smoked it with out going by the internal temp. we just smoked/cooked at 200/225 for 3.5hrs, it always turned out great,and no one ever got sick(luckily)! so I was wondering if some one could tell me the proper temp? the sticks are about 1.5x18". any help would be greatly appericated!!
  2. mballi3011

    mballi3011 Epic Pitmaster OTBS Member SMF Premier Member


    First question is. The Bologna is it cured??  If it is cured I would take it to maybe 152° for thats what all the books that I have read tells you. If it's not cured I would go to maybe the same 152° for venison does have to be fully cooked. Now I have made a pretty good amount of sausage too.
    Last edited: Nov 7, 2010
  3. werdwolf

    werdwolf Master of the Pit OTBS Member ★ Lifetime Premier ★

    I have a bunch of venison in the freezer, care to share the recipe?

    30 lb. venison

    16 oz. morton's tenderquick

    16 oz. brown sugar

    1/2 oz. dry mustard

    1/2 oz. ground mace

    1/2 oz. black pepper

    1/2 oz. red pepper flakes (or to taste)

    2 tbs. garlic powder

    Grind meat, then add all spices, mix well, refrigerate 12-14 hrs or more

    Grind 2nd time, and stuff into casings (I use a stuffing horn on my grinder & stuff at the same time as the 2nd grinding){the meat will be really sticky at this stage}

    Refrigerate another 12 hours, then smoke at 200 degrees for 2 hours
  5. oops that should be 3hours,sorry
  6. you can eliminate the first refrigation,just mix,grind/stuff,then into the fridge.