Deer Bologna recipes
10-15-2017, 04:37 AM
#11
Fork Horn
Join Date: Aug 2017
Location: mcdonough ga
Posts: 147
[QUOTE=Headline Outdoors;4318305]This is my breakfast sausage recipe.....makes 3 pounds of mild breakfast sausage
Ingredients:
2 1/4 pounds Deer Meat
3/4 pounds Pork Fat Back
2 teaspoons Salt
1 ½ teaspoons Pepper
1 teaspoon Ground Sage
1 teaspoon Ground Thyme
½ teaspoon Rosemary Leaves
1 tablespoon Brown Sugar
½ teaspoon Grated Nutmeg
½ teaspoon Cayenne Pepper
½ teaspoon Red Pepper Flakes
sounds like a great recipe..very similar to my wifes..i will say for about the first 20 to 25 yrs of sausage making i thought i just had to have fat...for the last 20 -25 yrs i have eliminated the fat and just cooked w/canola oil or whatever oil it's just as good..
Ingredients:
2 1/4 pounds Deer Meat
3/4 pounds Pork Fat Back
2 teaspoons Salt
1 ½ teaspoons Pepper
1 teaspoon Ground Sage
1 teaspoon Ground Thyme
½ teaspoon Rosemary Leaves
1 tablespoon Brown Sugar
½ teaspoon Grated Nutmeg
½ teaspoon Cayenne Pepper
½ teaspoon Red Pepper Flakes
sounds like a great recipe..very similar to my wifes..i will say for about the first 20 to 25 yrs of sausage making i thought i just had to have fat...for the last 20 -25 yrs i have eliminated the fat and just cooked w/canola oil or whatever oil it's just as good..
10-15-2017, 10:35 PM
#12
Spike
Thread Starter
Join Date: Oct 2017
Location: Madison Heights, VA
Posts: 52
[QUOTE=davidg;4318316]
When butchering my deer, I trim all the deer fat off. So your sausage needs fat, and I find fat back does a great job for me. My burger I use bacon for the fat. I mean come on, who doesn't like a nice burger covered in bacon? Or bacon alone for that matter? haha Which I must say home made bacon is like night and day compared to store bought bacon.
This is my breakfast sausage recipe.....makes 3 pounds of mild breakfast sausage
Ingredients:
2 1/4 pounds Deer Meat
3/4 pounds Pork Fat Back
2 teaspoons Salt
1 ½ teaspoons Pepper
1 teaspoon Ground Sage
1 teaspoon Ground Thyme
½ teaspoon Rosemary Leaves
1 tablespoon Brown Sugar
½ teaspoon Grated Nutmeg
½ teaspoon Cayenne Pepper
½ teaspoon Red Pepper Flakes
sounds like a great recipe..very similar to my wifes..i will say for about the first 20 to 25 yrs of sausage making i thought i just had to have fat...for the last 20 -25 yrs i have eliminated the fat and just cooked w/canola oil or whatever oil it's just as good..
Ingredients:
2 1/4 pounds Deer Meat
3/4 pounds Pork Fat Back
2 teaspoons Salt
1 ½ teaspoons Pepper
1 teaspoon Ground Sage
1 teaspoon Ground Thyme
½ teaspoon Rosemary Leaves
1 tablespoon Brown Sugar
½ teaspoon Grated Nutmeg
½ teaspoon Cayenne Pepper
½ teaspoon Red Pepper Flakes
sounds like a great recipe..very similar to my wifes..i will say for about the first 20 to 25 yrs of sausage making i thought i just had to have fat...for the last 20 -25 yrs i have eliminated the fat and just cooked w/canola oil or whatever oil it's just as good..
11-09-2017, 04:25 AM
#14
Fork Horn
Join Date: Nov 2014
Location: Western Maryland
Posts: 195
This is a free recipe I tried and its not bad. It is a starting point for making your own. My wife made a Lebanon Bologna that I am not allowed to share under pain of death, or so I was told. BUT this is a place for you to start.
I like mixing 5# of deer with 5# of 73% beef. That gives me about a 14% fat content and makes nice bologna. Don't get it too hot and render out the fat or it will be greasy outside and dry inside.
I like mixing 5# of deer with 5# of 73% beef. That gives me about a 14% fat content and makes nice bologna. Don't get it too hot and render out the fat or it will be greasy outside and dry inside.
