I’ve been canning deer for years, been canning catfish this year. About half my deer gets cut into 1” cubes and used for deer bologna during the summer. I freeze it in 8 lb bags because it takes 8 lbs of deer and 2 lbs of fat for a batch of bologna. Any bags that don’t get used before hunting season gets close get canned. It’s a great way to use up meat before the season plus I don’t have to take time can it during hunting season. I use pint jars with 1/4 onion and bullion cube in each one.
I'm interested in the bologna recipe!
We use conyeager spice co bologna kits. You can buy them online. If you buy 6 at a time you will get them way cheaper. Follow the directions , it give a few ways to cook it. I do mine 2 hrs in the oven at 200deg, then water bath it in 170deg water until internal temp hits 156,then ice water until it goes under 100 deg. Some smoke it but it will leave a hard rind on the outside that I don’t like. If you use my method it will come out the same every time. I bet I’ve made 40-50 batches
