Venison Bologna

Venison Bologna

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About this recipe: This bologna is the perfect sandwich filler. Cured minced venison is mixed with seasonings, then stuffed into beef casings and slowly baked.


Serves: 160 

  • 585g curing salt
  • 660g dark brown soft sugar
  • 2 tablespoons monosodium glutamate (MSG)
  • 2 teaspoons ground mace
  • 2 teaspoons mustard powder
  • 6 tablespoons coarse ground black pepper
  • 6 tablespoons crushed chillies
  • 4 tablespoons garlic granules
  • 18kg minced venison
  • 450ml liquid smoke flavouring
  • 3.75 to 4.5cm beef casings

Prep:2hr  ›  Cook:2hr  ›  Extra time:1day chilling  ›  Ready in:1day4hr 

  1. Stir together the curing salt, sugar, MSG, mace, mustard, ground pepper, crushed chillies and garlic granules. Sprinkle over venison in a large mixing tub. Mix the spices into the meat, then pour in the liquid smoke. Mix together by hand for several minutes until very well combined. Place into a non-reactive (glass or plastic) container, cover and refrigerate for 24 hours. Prepare casings according to note below, allow to soak overnight.
  2. To stuff, cut off 60cm piece of casing, pinch out the water and tie a knot at one end. Using a sausage stuffer or large funnel, fill the casing to within 10cm of the end. Tie the open end close to the meat, so that the bologna is firm. Tie the two ends together to form a circle. Repeat with remaining casings and bologna.
  3. Preheat oven to 110 C / Gas 1/2.
  4. Bake the bologna in preheated oven until they reach an internal temperature of 82 degrees C, about 2 hours. Once cooked, allow to cool and refrigerate until cold. The bologna may be kept tightly wrapped in the freezer. To serve, cut through the casing lengthways, then slice the bologna into thin slices. Peel the casing off of the bologna slices and discard before eating.

Casings are purchased packed either in a salty brine or in moist salt. They must be rinsed inside and out, and soaked overnight before using.

To rinse the outside, place the casings in a colander under 32 degrees C running water and rinse for 2 to 3 minutes until all traces of salt are gone. The casings may also be rinsed in a large bowl of 32 degrees C water, draining and replacing the water 4 or 5 times until all of the salt is gone.

To rinse the inside, place the casings in a colander in the sink. Run a stream of 32 degrees C into the sink. Find an end of one of the casings, hold it open under the running water and fill with 20 to 26cm of water. Gently lift the casing out of the colander, allowing the water to run all the way through to empty out the end. Repeat twice more and set aside; do the same with the remaining casings.

After the casings have been rinsed, they must be soaked overnight or for two hours at the very least. Place the rinsed casings into a bowl filled with 32 degrees C water and refrigerate overnight. When you are ready to stuff the bologna, drain off the cold water and replace with fresh, 32 degrees C water. Allow to stand at room temperature for two hours before stuffing.

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