Recipe by jdwags
"An easy and tasty recipe using 40 lbs. of ground deer meat."
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sugar-based curing mixture (such as Morton® Tender Quick®)
firmly packed brown sugar
monosodium glutamate (MSG)
coarse ground black pepper
crushed red pepper flakes
16 fluid ounces
1 1/2 to 1 3/4-inch beef rounds casings
Tasted great. Ground it multiple times getting it finer and finer each time. Also, packed in 3" diameter casings. I'd back off the brown sugar just alittle.
This is great beginner recipe. This was my first bologna and it turned out great. Cooked on a Masterbuilt electric smoker. Hung for 2 hours at room temp first. Cooked adding smoke only a few times and maintaining about a 40* delta T through the cook and pulled to ice bath at 157* internal temp. More details and cook log on the Venison Group on Facebook. Took 10 hours to cook slowly. I used the calculator to make a 4# batch. (smaller)
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/160 of a recipe
Servings Per Recipe: 160
Amount Per Serving
Calories from Fat: 50
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