- Prep Time:60 minutes
- Cook Time:120 minutes
- Serves:6
appetizer, bologna, food channel, game on!, how to make, party, prep to plate, shawn bailey, venison, venison bologna,
Game On! Host Shawn Bailey shows you how to make venison bologna at home. It's simple, easy, and delicious-- plus it saves money! Watch how Shawn makes it Game On! style by adding his own twist to this classic recipe.
There are 267 calories in 3 ounces of Deer Bologna. 82% fat, 5% carbs, 13% protein.
Want to see how it's done? We have the video right here!
Foodie Byte
Ingredients
1 venison bologna kit
5 lbs ground venison
5 lbs ground beef
½ cup dried garlic
½ cup dried onions
2 tablespoons ground hot pepper
1 lb of high-temperature cheese
2 cups maple syrup
Preparation
Start out by putting casings in a bowl with 4 cups of water. Water temperature should be 70°(F) degrees
Tip - place a bowl on top to keep the casings wet and flexible for 20 minutes
In a large bowl add 5lbs of ground venison, 5lbs of ground beef. Then the bologna packet seasoning
Tip - be sure to dissolve curing salt prior for best result
Add your own spices/ingredients in this step. Make it your own
Mix well, add more high-temperature cheese if needed
Once mixed thoroughly it’s time to stuff the casing
Get 1 casing out of the water and open
Tip - Use a #36 sausage stuffer as your funnel to get the mixture in the casing
Use rubber gloves. Keeps your hands clean
While adding the meat, squeeze out any air and pack down the meat to get the size of bologna you want
Once the casing is filled, twist to close and tie with twist band
Rinse off the outside of casings in the sink
Bake in the oven at 150°(F) degrees for 2 hours
Then increase temperature 200°(F). Using an oven safe thermometer, insert into bologna, do not remove
Tip - not removing thermometer keeps the juices in the bologna; allows juices to stay in casing and not spray out
Once thermometer reaches 156°(F), remove bologna from oven and put in an ice bath to bring internal temperature 100°(F), remove from ice bath
Place on wire rack to dry for 30 minutes at room temperature
Place in refrigerator overnight for best flavor
Eat in 10 days or freeze for a later time
source FoodChannel http://ift.tt/2lE6QOw
No comments:
Post a Comment