Venison Bologna

Venison Bologna


  • 15 lb. ground venison
  • 2/3 cup Morton Tender Quick salt
  • 1/2 qt. vegetable oil
  • 1/2 teaspoon black pepper (per lb.)
  • 1/2 teaspoon garlic salt (per lb.)
  • 8 teaspoons Accent
  • 1 1/2 teaspoon liquid smoke
  • 1/2 cup brown sugar


Mix all ingredients except liquid smoke and oil together. Let stand in refrigerator overnight. Next day, mix liquid smoke and oil together before adding to mixture. Mix every- thing thoroughly now. Pack tightly into 9 or 10 Pringle cans or other tubular cans, leaving 1/2 inch space at top. Bake, uncovered, in cans (upright) at 200 degrees for 4 hours. Drain; cool and wrap in many layers of freezer paper. Freeze.

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