Home Forums Hunting & Shooting Food, Cooking, and Game Preparation Sweet deer bologna

Anyone have any good sweet deer bologna recipes they would share?

I lived in Pa. for many years where sweet deer bologna was as much of the experience as the hunt itself and miss it very much as it's rare to find it where I live now.

BTW, I bought a grinder to process my deer so if you guys have a recipe it would be greatly appreciated.

Denny.

the amish in pa. do a smoked sweet deer bologna thats very good.

I have never made bologna of any type.
I would think, the venison could replace beef in a recipe.

lots of kits for bologna,summer sausage,snack sticks and peperoni available on line.

eldonsausage
lem
conagra spice ,which is what i use

most kits make 10lbs and come with everything you need except meat ,fat and a grinder.i make 20lbs of bologna at a time because it will keep in the freezer for 8 months or so.my conagra kits make 20in rolls,i freeze them whole in freeer paper. if i want a half roll i just score the roll with a knife and slam it on the counter edge to break it in half.

Both of us may find something we like here.

http://www.bing.com/images/search?q...pvt=sweet+deer+bologna+kit&FORM=IGRE

Seltzers is the brand we see in the store here in Northern Pa. I like the smoked more than the original, never have seen the honey version.

From Wiki: Originating with the Pennsylvania Dutch, Lebanon bologna was developed with heavy influence coming from slow-cured sausages of Europe. It is commonly available throughout Pennsylvania and is often served as a luncheon meat. It is named for the Lebanon Valley of Lebanon County, Pennsylvania, where it is most commonly produced. There are four versions: original, sweet, double smoked and honey smoked.

Google fu brought this one up. I'm thinking I will have to try this one as well.

http://www.smokingmeatforums.com/t/118120/sweet-lebanon-bologna

What in hell does Seltzers have to do with sweet deer bologna ?

Denny.

I would highly recommend Leggs trail bologna mix. Use 2/3 venison, 1/3 fatty boston butt. Add the appropriate amount of "special meat binder" (some call it sausage phosphate or you could substitute powdered milk as the binder) one small package curing salt. Grind, grind grind and grind (4-5 times thru the grinder, last couple times, through the finest plate you have. Next...secret to success....
Ad 5, 16 oz solo cups full of water and mix thoroughly, stuff in large casings and slow cook in oven at 190' till centers reach 165
This for a 25lb batch. If you don't have casings, you can use empty soup or vegetable cans w foil over each end.

My google foo has failed me. Gotta link/source ?

Denny.

Allied kenco, http://www.alliedkenco.com/902.aspx
http://www.alliedkenco.com/additive-sodiumphosphate-16oz.aspx,
It's just the legs bologna seasoning I have used in the past. I would use 1/3 boston butt and 2/3rds venison.
I am not familiar with "sweet" bologna, but this is more like regular balogna.

If you want to make Lebanon style bologna you need to add Fermento to the meat and spice mix. There are a number of recipes on line, try the Sausage Maker's for a starter. I tried making my own, but I have a local guy make it and his is better. He doesn't add Fermento, his shop probably has the correct bacteria or fungus so that his comes out perfectly. He tells me it is a gift from God to his family. It works!
Essen guut!
Bfly

Thanks, RBH.

Denny.

As a Lebanon, PA native, I think Seltzer's makes the best sweet bologna. A lot of people try to duplicate their recipe for the sweet bologna. Bur-Pak butcher shop in Myerstown make some that is very close. I get them to make me a 20 lbs each year.
For those that have never had sweet bologna, the taste is sweet not peppery as regular Lebanon bologna. At one time there was 4 companies in Lebanon county making Bologna. I lived a few miles from the Weaver plant and when the wind was right we could smell the smoke from the old smokehouses.

whit, I used to live in Ephrata. Wife is just bonkers over Seltzers.

Denny.

Here's a link to another forum started by another Lebanon native.

http://www.smokingmeatforums.com/t/92786/50-lbs-of-lebanon-bologna