Homemade Deer Bologna

Jeremy's DeerWhat 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 !!!

IMG_1277You need 18 pounds of ground venison and 7 pounds of ground sausage

IMG_1278Mix the venison and sausage together so it is well mixed.


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


Mix the spices into the meat and mix well.
It’s now time to use the sausage stuffer to fill up the casings. 
Bake in oven for 4 hours at 200 degrees.   CHEERS !!!!

2 thoughts on “Homemade Deer Bologna”

  1. I am going to give your venison bologna recipe a good whirl however, before I do, unclear about a few things?

    ● You mentioned about adding 5 tbs accent. What is that?

    ● You mentioned about adding 2-1/2 tbs mace. ??

    ● You mentioned about baking in oven for 4 hours @ 200°F.

    ■ lnstead, will be using an Electric Smoker to cook, which has
    a total of 1200 watt output.

    ■ Please give me your recommendation(s), asap.

    Looking forward to hearing from you.

    Enjoy your day,
    G. Dean Enterline
    540 877 8811

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