What to do with the meat from the hind quarters and neck of a deer. This is special because this was my son Jeremy’s first deer that he shot. Today was the day we took the meat from the deer and made a big batch of deer bologna. The key to making world class deer bologna is having the right equipment which includes the casings, a meat grinder, meat mixer, and a sausage stuffer. Here are the steps to making deer bologna that is so good it will make your tongue slap the brain clean out of your head !!!
Mix together the following spices:2 1/2 cups morton tender quick (cure) 5 tbs black pepper 5 tbs accent 5 tbs ground mustard 2 1/2 tbs onion powder 2 1/2 tbs garlic powder 2 1/2 tbs mace 1/2 cup liquid smoke 4 cups brown sugar 24 oz king syrup 2 tbs ground red pepper It’s now time to use the sausage stuffer to fill up the casings. Bake in oven for 4 hours at 200 degrees. CHEERS !!!!