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Venison Bologna Recipe

Yum!

This is one of the easiest canned venison bologna recipes we have found and very tasty.

Deer Bologna is one of the tastiest ways to use up last year's venison that you want to get used up before filling the freezer with fresh meat. It can be used in so many ways, but here are some of our favorites:

• Eating straight from the jar!
• Served with eggs and pancakes for breakfast.
• Sliced out of the jar on bread and may for a delicious sandwich. Add some pickles to make it even better.
• Sliced and fried for sandwiches.
• Ground up and mixed with a bit of mayo and relish for a sandwich mixture. Serve on a hamburger bun.

Venison Bologna Recipe

Mix the following ingredients together really well.
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.

Canning Your Venison Bologna

To can the meat just use whatever processing method you would to can ANY meat.

I always use the coldpacking method to can the meat and with a big kettle, you can do cold packing anywhere, with almost any stove top, versus the pressure canners, where you have to be able to regulate the stove-top temperatures.

Easy to follow directions on COLD PACKING meats.

Enjoy!