How to Make Venison Bologna: A Step-by-Step Guide

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How to Make Venison Bologna: A Step-by-Step Guide

Processing your own venison bologna at home is a rewarding way to enjoy your harvest while controlling ingredients and flavors. Chef Joe Colisto from Outdoor Solutions shares his tried-and-true process in his Montana shop, demonstrating how to create a delicious, emulsified sausage similar to Italian Mortadella. Follow along as we walk through the process of making this flavorful, homemade venison bologna.

Essential Equipment and Preparation

Before getting started, ensure you have the necessary equipment:

• Meat Grinder – To process the venison and pork.
• Meat Mixer – Helps evenly distribute seasonings.
• Sausage Stuffer or Food Processor – To emulsify the meat.
• Refrigerator/Freezer – Keeps meat cold throughout the process.
• Sous Vide or Large Pot – Maintains a consistent cooking temperature.
• Plastic Wrap or Casings – For shaping the bologna.

Maintaining a clean and sanitary workspace is crucial. Use easily washable surfaces and ensure all tools are kept cold to prevent fat separation during processing.Step 1: Preparing the MeatFor this batch, we are using:

• 2 lbs of venison (elk stew meat)
• 1 lb of pork (adds fat and texture)

Key Preparation Tips:

• Keep the meat semi-frozen to make grinding easier.
• Cut meat into manageable pieces to fit through the grinder.
• Maintain a cold environment to prevent the fat from separating.

Step 2: Grinding and Mixing

1. Grind the Meat: Run the venison and pork through the grinder. If any meat remains stuck in the grinder, push it through again using previously ground meat.
2. Mix in Seasonings:
   • Salt and pink curing salt
   • Chili powder, black pepper
   • Ground coriander seed
   • Fresh nutmeg
3. Refrigerate for 30-45 minutes to keep the mixture cold.

Step 3: Emulsifying the Meat

1. Prepare Crushed Ice: Grind 8 oz of ice in a food processor.
2. Blend Meat in Stages:
   • Process half the meat with crushed ice.
   • Slowly add powdered milk (acts as a binder) while blending into a paste.
   • Repeat with the other half.
3. Incorporate Fat: Add 8 oz of rendered bear lard (or pork/duck fat) for texture and flavor.

The result should be a smooth, thick paste, similar to hot dog consistency.Step 4: Forming the Loaves

1. Divide the mixture into two portions.
2. Wrap in Plastic Wrap:
   • Lay out two overlapping sheets.
   • Form the mixture into a log shape.
   • Roll tightly, eliminating air pockets.
3. Secure the Ends: Twist both ends tightly and use butcher’s twine to hold shape.
4. Refrigerate for at least an hour to allow it to firm up.

Step 5: Cooking the Bologna

1. Prepare the Water Bath:
   • Set a sous vide or stovetop pot between 145°F - 165°F.
2. Cook the Loaves:
   • Submerge wrapped loaves in the water bath.
   • Maintain a steady temperature for one hour.
   • Use a meat thermometer to ensure the internal temp reaches 165°F.
3. Ice Bath:
   • Transfer loaves to an ice bath to halt cooking.
   • Let cool for 30 minutes before slicing or freezing.

Final Steps & ServingOnce fully cooled, you can:

• Slice and serve for sandwiches.
• Vacuum seal and freeze for long-term storage.
• Experiment with flavors by adding pistachios, olives, or roasted peppers.

Homemade venison bologna is a delicious and customizable way to use wild game, allowing you to control ingredients, tailor flavors to your preference, and create a high-quality product that’s both satisfying and rewarding to make. With patience and attention to detail, you’ll achieve a professional-quality product right from your own kitchen. Happy processing!

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