Venison Bologna Recipe

Introduction

Ingredients

• 5 lbs. ground venison
• 1 lb. ground pork
• 1 cup powdered milk
• 1 cup corn syrup solids
• 1 cup soy protein concentrate
• 2 tbsp. salt
• 2 tbsp. garlic powder
• 1 tbsp. mustard powder
• 1 tbsp. paprika
• 1 tbsp. black pepper
• 2 cups cold water
• 1 cup ice water

Instructions

1. Mix together the ground venison, ground pork, powdered milk, corn syrup solids, soy protein concentrate, salt, garlic powder, mustard powder, paprika, and black pepper in a large bowl.
2. Add the cold water to the mixture and mix thoroughly with your hands until the mixture is well combined and sticky.
3. Add the ice water to the mixture and mix again until the mixture is smooth and uniform.
4. Divide the mixture into two equal parts and shape each part into a log shape.
5. Wrap each log tightly in plastic wrap and refrigerate for 24 hours.
6. Preheat your oven to 325°F.
7. Remove the plastic wrap from the logs and place them on a baking sheet.
8. Bake the logs in the preheated oven for 1 hour and 30 minutes or until a meat thermometer inserted into the center of the logs reads 160°F.
9. Remove the logs from the oven and let them cool to room temperature.
10. Wrap the logs in fresh plastic wrap and refrigerate for at least 2 hours or overnight.
11. Slice the venison bologna into thin slices and serve.

Nutrition

• Calories: 150 per 2 oz. serving
• Total fat: 6 g
• Saturated fat: 2 g
• Cholesterol: 50 mg
• Sodium: 400 mg
• Total carbohydrates: 5 g
• Sugars: 4 g
• Protein: 19 g

Tips

• Use high-quality ground venison and pork for the best results.
• Make sure to mix the ingredients thoroughly to ensure even distribution of the spices.
• Refrigerate the mixture for 24 hours before baking to allow the flavors to meld together.
• Use a meat thermometer to ensure that the bologna is fully cooked and safe to eat.
• Let the bologna cool to room temperature before wrapping it in plastic wrap to prevent condensation from forming.

Conclusion