Canned Homemade Venison Bologna

by Viola Bontrager
(Boonies of Montana)

Canned Homemade Venison Bologna Recipe

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.

It can be used in so many ways, but here are some of our favorites:

  • Eating straight from the jar!
  • Served with eggs and pancakes for breakfast.
  • Sliced out of the jar on bread and may for a delicious sandwich. Add some pickles to make it even better.
  • Sliced and fried for sandwiches.
  • Ground up and mixed with a bit of mayo and relish for a sandwich mixture. Serve on a hamburger bun.

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 ~

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Comments for Canned Homemade Venison Bologna

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by: Ruthie

The recipe was quite good to taste but it would be more better if you use lime or tasting salt. Eating straight from the jar will give you the best taste. You can get some superior papers discount code on these kind of recipes.

Processing time
by: Viola

I have never used a pressure canner in my 46 years of life... I have always used the cold-packing method and with the meat, I boiled the jars for 3 hours at a nice steady rolling boil. ( you have to add some boiling water to the kettle about halfways through)

I know a lot of people use only pressure canners, so whatever it says to use for meat is what I'd follow, if that is what you have.

Processing Time
by: VA Redneck

For The Canned Bologna you didn't tell how long to process. I assume its 90 minutes at 10 pounds of pressure. Is this correct? This is a beautiful twist to a great way to use deer meat.

by: statham

I like it served inside the sandwich. Oh god cant wait for this style. The first approach is funny. Eating straight from the jar. Actually, my friend always does this style. Venison Bolongas are great and delicious one. superb.Windows 10

re: canning venison bologna
by: ruth

I'm new to canning meat. could you share please your process for canning the venison bologna? I assume pressure canning for 90 mins ? or ? thanks so much.. I canned, some rabbit, pork and chicken this last summer, and they seem to all process for that length of time...

Spicy Food
by: Canned Peppers

Nice post . keep up the good work

by: Viola

Yes it is good with various meats. I had a friend that bought a bunch of chicken when it was on sale and ground it up then made it into bologna like this. I don't know if she used the exact same recipe but it was similar.

I just love opening a jar of meat that I don't have to fry or anything. =)

Can't Wait To Try These Seasonings!
by: Cheryl - Webmaster

Thank you for submitting this meat seasoning recipe Viola, I can't wait to try the seasonings in your mix... I think I'll try it with hamburger, it would probably taste great with most any meat.

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