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LOCATION: Recipes >> Preserving Meats >> Venison Bologna 02

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VENISON BOLOGNA

15 lb. ground venison
2/3 cup Morton Tender Quick salt
1/2 qt. vegetable oil
1/2 tsp. black pepper (per lb.)
1/2 tsp. garlic salt (per lb.)
8 tsp. Accent
1 1/2 tsp. 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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