Venison Bologna Recipe

I like to lay the meat out on the counter as in the picture, spread all the salts on it as evenly as I can and really knead it good with all seasonings until it is thoroughly mixed together.

• 10# ground venison
  
• 1/2 cup Morton's Tenderquick
  
• 3 Tsp. Garlic Salt
  
• 3 Tsp. Hickory Smoked Salt
  
• 3 Tsp. Black Pepper
  
• 3 Tsp. Liquid Smoke
  
• 1 Tsp. Onion Salt
  
• 1/2 cup Veg Oil

Once it is thoroughly mixed, pack your WIDE MOUTH quart jars to the neck with the deer bologna.

I like to use a wooden spoon or something to press the meat evenly into the jar so there aren't a lot of air pockets.

Store the filled jars of meat in a cool place for 12 hours. I just set mine in the fridge overnight.