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Venison Honey Bologna


10 pounds venison
2-3 pounds back fat
5 ounces salt
2 teaspoons Prague Powder #2
4 ounces corn syrup solids
1/2 cup honey
6 ounces Fermento
1 tablespoon ground white pepper
1 tablespoon nutmeg
1 tablespoon paprika
1 teaspoon onion powder
5 3 1/2 x 24 inch casings


Grind the meat through a 1/2 inch plate,mix it with the salt, then let it sit 5 to 6 days, draining off the liquid.
Add more salt to taste of needed. Put in an airtight tub for four days, overhauling once. Regrind through a 3/8” plate. Mix corn syrup solids with the dryer Fermento, then mix it all into the venison. Dissolve the Prague Powder #2 in a cup of cold water and mixed that inwith the honey Grind fat back through an 1/8” plate. Mix in all the spices, and grind again through an 1/8” plate. Let it sit in the fridge for a couple hours Soak casings in vinegar and stuff. Pierce liberally wipe with vinegar.

Specified fermenting:

16 hours at 90 F, 90% humidity
28 hours at 105 F, 85% humidity
6 hours at 110 F, 85% humidity