Country Lines Recipes

Deer Bologna

Ingredients

25 lbs. ground venison
5 lbs. bulk pork sausage
1 1/2 c. tender quick salt
1 1/2 T. black pepper
1/2 c. brown sugar
3 T. liquid smoke
1 t. garlic powder
1 t. onion powder
1 T. soy sauce
3 c. water

Directions

Mix together all ingredients, except meat, in a saucepan. Heat on medium until all spices dissolve; cool completely. Using a large tub, combine liquid and meat, mixing very thoroughly using hands. Refrigerate mixture for 48 hours. Pack into tapered wide mouth jars and pressure can at 10 pounds pressure for 30 minutes. This will keep on the shelf for a year.