Venison Trail Bologna
THIS RECIPE IS BY BILL WANPLER LANCASTER OHIO OUT OF NAHC COOK BOOK
I HAVE USED THIS RECIPE AND IT IS AWESOME, I ADDED JALAPENO PEPPER AND PEPPER JACK CHEESE TO THE MIXTURE TO GIVE IN AN EXTRA KICK!
Ingredients
2LB GROUND VENISON
1LB GROUND SPICY PORK SAUSAGE
1/4 CUP WATER
2 TBS QUCK CURING SALT (SUCH AS MORTON TENDERQUICK)
2 TSP BLACK PEPPER
1 1/2 TSP LIQUID SMOKE
1/2 TSP GARLIC OR ONION SALT
1/2 DRY MUSTARD
IF YOU WANT TO ADD THE PEPPERS AND CHEESE CHOP UP THE PEPPERS AND BREAK UP THE SLICED CHEESE AND MIX IN, USE WHAT YOU THINK YOU WILL LIKE.
Directions
IN BOWL, COMBINE ALL INGREDIENTS; MIS WILL. FORM MIXTURE INTO 2 IN DIAMETER ROLLS ABOUT 8 INCHES LONG. WRAP ROLLS IN PLASTIC AND REFRIGERATE FOR 24 HRS. REMOVE PLASTIC WRAP, BAKE ROLLS AT 300 DEGREES FOR 1 HR, OR UNTIL FIRM.
