Making Bologna from venison



  • I’d like to try making bologna from some deer meat I have, so I can more easily use it up by making sadwiches etc but I don’t see many articles for this. Can someone help me out with a recipe and what all I need to do this?


  • Team Blue Admin Walton's Employee

    weatherbow21 I’m actually making some Lebanon Bologna tomorrow for a video but that won’t be ready for a few weeks. So if you are using deer meat you need to add some pork fat (or beef fat if you prefer) to get you close to 70/30 lean to fat ratio. The best way to do this is by getting pork fat from a butcher (some still offer this) and if not then an untrimmed pork but to get you around that ratio. So, if you have 17 lb of deer meat add 8 lb of pork fat (untrimmed butts, especially the fatty parts) and mix in the pork or pork fat while grinding to make sure they mix well.

    If you do not want to add fat then you might be able to do what I did with chicken breast which was to add some cold phosphate and carrot fiber or cold phosphate and super bind. Either of these combinations will vastly improve the moisture holding capacity of your bologna.

    For smoke schedule and grinding instructions follow the Summer Sausage Recipe

    Let us know if you need anything else and good luck!


  • Team Blue PK100 Power User

    Jonathon
    Can’t wait to see the Lebanon bologna video! We are going to give it a shot this year with venison and pork fat using the Excaliber spice mix. I’m excited to see how it goes. After growing up in Dutch Amish county in PA I think I’ve had every kind. Our local butcher shop here in Rochester NY makes it but it’s too sweet for me.


  • Team Blue Admin Walton's Employee

    Parksider and weatherbow21 One thing I am going to do is add some Xtra Hot Ground Red Pepper to mine. I was lucky enough to have some that a customer brought in a while ago and he added some to his and it was amazing. I will work out some ratios and post them when I post the video!



  • How big of a batch are you making?


  • Team Blue Admin Walton's Employee

    Jonathon I made 10 lb of it. I used 6 lb of pork, 4 lb of lean beef and the 10 lb 4.6 Bologna Casing along with the Lebanon Bologna Seasoning and then I added the X-tra Hot Red Pepper at the usage of 3 oz to 100 lb of meat. I also used some Sodium Erythorbate and Sure Gel. It came out amazing! Seriously, it might have been the best thing I have ever made here! Then today I made Fried Bologna sandwiches out it, all around just a great product!


Log in to reply
 


Categories

  • Waltons Community

    A place to talk about whatever you want like Meat Processing, Smoking & Grilling, Hunting, and other Random Topics

  • Podcast

    Listen to Austin and Jon as they talk all things meat processing, beer drinking and sausage making! Email them at [email protected] with any suggested topics or questions!

  • Blogs

    Follow along with Walton’s and the latest news, updates, and updates direct from the experts from Walton’s and Meatgistics, plus, follow along with Joe Hell in his amazing story and blog about “Better Living Through BBQ”!

  • Meatgistics University

    A new way of organizing and accessing any information you might need to make homemade meat products. Broken up into 7 categories and then presented in a class like structure.

  • Waltons Learning Center

    Learn about meat processing with recipes, tips, tricks, Meat Hacks, and more from the expert’s at Walton’s

Recent Topics


Who's Online [Full List]

16 users active right now (0 members and 16 guests).
kucharski

Board Statistics

Our members have made a total of 17.5k posts in 2.1k topics.
We currently have 9.4k members registered.
Please welcome our newest member, acer65.
The most users online at one time was 5081 on Fri May 03 2019.

Community Statistics

17
Online

9.4k
Users

2.1k
Topics

17.5k
Posts

About Meatgistics

Meatgistics is brought to you by Walton's (waltonsinc.com). Meatgistics is a community site, knowledgebase, forum, blog, learning center, and a sharing site. You can find help and ask questions about anything related to meat processing, smoking and grilling meats, plus a whole lot more. Join Austin & Jon from Walton's and sign up for our Meatgistics community today.