This is one of the easiest canned homemade venison bologna recipes we have found and very tasty.
Deer Bologna is one of the tastiest ways to use up last year's venison that you want to get used up before filling the freezer with fresh meat.
Homemade Venison Bologna
Mix the following ingredients together really well. I like to lay the meat out on the counter as in the picture, spread all the salts on it as evenly as I can and really knead it good with all seasonings until it is thoroughly mixed together.
10 lbs. ground venison
1/2 cup Morton's Tenderquick
3 Tsp. Garlic Salt
3 Tsp. Hickory Smoked Salt
3 Tsp. Black Pepper
3 Tsp. Liquid Smoke
1 Tsp. Onion Salt
1/2 cup Veg Oil
Once it is thoroughly mixed, pack your WIDE MOUTH quart jars to the neck with the deer bologna. I like to use a wooden spoon or something to press the meat evenly into the jar so there aren't a lot of air pockets.
Store the filled jars of meat in a cool place for 12 hours. I just set mine in the fridge overnight.
After chilling, process the meat using your favorite canning method. The result will be... delicious canned homemade venison bologna!
~ Viola Bontrager