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Shaping and Cooking the Bologna: Preheat the oven to 325°F (163°C). Prepare the casings according to the package instructions. If using natural casings, soak them in warm water for approximately 30 minutes to soften. Stuff the venison mixture into the casings, ensuring they are filled firmly but not overly tight.
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Today I want to show you my NEW toy I just received a couple of days ago and share a new recipe "Making Trail Bologna". This Trail Bologna will be a perfect.
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directions. Mix all together, rolling a log 1 1/2 inches thick. Separate into 2 logs and wrap in wax paper. Refrigerate 24 hours. Put on cookie sheet. Bake at 300 degrees F for 3-5 hours.
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Smoke the deer bologna for about 8 to 10 hours or until internal meat temperature is 165 F°. When using a smoker, don't check on the meat too often, lest you lose smoke. Also, don't forget to soak your wood chips. For a deer bologna with cheese, add ⅔ cup of shredded cheddar cheese in addition to the other spices.
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Directions. In a non stick frying pan over medium heat with NO oil, fry bologna until lightly brown. Remove bologna from the pan and melt butter. Put the inside of the bun halves on the hot pan giving them a golden toasted crust. Place the bun on a plate with the bologna and add onion, pickle and mustard or your favorite condiments.
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Water temperature should be 70° (F) degrees. 2 Tip - place a bowl on top to keep the casings wet and flexible for 20 minutes. 3 In a large bowl add 5lbs of ground venison, 5lbs of ground beef. Then the bologna packet seasoning. 4 Tip - be sure to dissolve curing salt prior for best result. 5 Add your own spices/ingredients in this step.
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Open a tin of trail bologna kit and add it to water as indicated. Mix in with the meat and give it a good mix until all the ingredients are incorporated and the meat has a tacky consistency. Either roll out the meat in logs or tightly fill it in fibrous casings. Preheat the oven to 300°F and put in the logs or casings.
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To make the bologna, form the mixture into logs approximately 2-3 inches in diameter. Wrap each log in wax paper and tie with kitchen twine. Place the logs on a parchment-lined baking sheet and bake at 350°F for 20-25 minutes. Let the bologna cool before slicing.
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Prepare a pot of boiling water of 170 degrees. Place the bologna in the boiling water for 1 hour. When you are getting close to the hour, you should notice that the bologna sticks will begin to float. After the hour, remove the bologna sticks from the pot and hang them for 1 more hour to allow them to drain. Refrigerate the drained meat for 24.
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Troyer's Trail Bologna great served as part of a cheese and charcuterie board. It is usually thinly sliced and served with cubes of cheese. We recommend that it is best enjoyed with Swiss Cheese, Baby Swiss Cheese, Cheddar Cheese, or Hot Pepper Cheese for those with a more daring palate. You can, of course, enjoy it in sandwiches or wraps as.
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Preheat oven to 225 degrees F (110 degrees C). Bake the bologna in preheated oven until they reach an internal temperature of 180 degrees F (82 degrees C), about 2 hours. Once cooked, allow to cool, and refrigerate until cold. The bologna may be kept tightly wrapped in the freezer. To serve, cut through the casing lengthwise, then slice the.
Amish Deer Bologna Recipe Find Vegetarian Recipes
10 lbs. ground deer meat 2/3 c. Morton Quick salt 7 tsp. liquid smoke 1 1/4 c. water 1/3 c. brown sugar 1 tbsp. garlic salt 1 tbsp. garlic powder 1 tbsp. black pepper
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It is then smoked over an open fire for a minimum of two hours. After the smoke has subsided, the meat is ground to a fine powder and seasoned with salt, pepper, garlic, oregano, onion powder, paprika, cayenne pepper and black pepper. Finally, it is rolled into a ball and baked in a hot oven for an additional 30 minutes.
Troyer Genuine Trail Bologna Sandwich Trail Bologna Recipe, Bologna
2lb ground venison. 1lb ground spicy pork sausage. 1/4 cup water . 2 tbs quck curing salt (such as morton tenderquick) 2 tsp black pepper. 1 1/2 tsp liquid smoke
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Put the sausage in a 140 F (60 C) oven or smoker and smoke for 1 hour. Increase the heat by 10 F (5 C) every hour until it gets to 180 F (80 C). Cook the sausage to an internal temperature of 155 F (68 C). Plunge the sausage into ice water for 10 minutes.
Best Trail Bologna ever, and I made it. Now more reason to hunt
Brothers Ken, Kevin, and Darrin Troyer (now the fourth generation) continue to produce the original trail bologna. The original and secret family recipe remains the key ingredient to this locally renowned original bologna. Tours available. Free Samples. Open Jan - Mar; Mon - Sat 7 am - 3:30 pm and April - Dec; Mon - Sat 7 am- 4pm | (877) 893-2414.