SUBMITTED BY Mary Lou Dinnocenti Bowers
DEER BOLOGNA
30 lbs ground deer meat
1lb. or 2 cups Morton’s Tender Quick
3 Tablespoons black pepper
1 cup brown sugar
2 teaspoons ground mace
2 teaspoons dry mustard
pinch of garlic powder
add liquid smoke to taste
Add each ingred. separately and mix well between each ..
Let stand 24 hours, covered at room temp.
Pack in muslin sleeves and bake on oven racks 3 1/2 to 4 hours at 210 deg.
This is what we did……the sleeves were about 3 inches in diam and about 18 inches long…I am sure you can adjust however you want, but this is the basic recipe that was used….My oldest son got a small one this year so he just canned the meat and had a little burger made…I didn’t get a lick so my tongue is hanging out!!!….P.S. I think I would put more black pepper if I was making it again….have fun and let me know how it turns out…ML
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