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LOCATION: Recipes >> Preserving Meats >> Venison Bologna 04

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VENISON BOLOGNA

25 lb. venison burger
3 lb. fresh ground pork
2 cup Tender Quick salt

Sprinkle salt through meat. Let stand 24 hours. Add:

1 qt. warm water
2 Tbsp. liquid smoke
2 Tbsp. black pepper
2 Tbsp. crushed red pepper
1/2 cup sugar
2 Tbsp. anise seed
2 Tbsp. onion powder or salt
2 Tbsp. garlic powder or salt
2 Tbsp. celery seed
1 jar bacon bits, crushed

Mix thoroughly. Stuff in casings or roll in strips of cloth. Boil
slowly in water 45 minutes (160 degrees).

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