This recipe was actually made by our students during a From Field To Table event. This specific recipe was made from wild hog but you can use any wild game you prefer. We’ve also made a Mortadella (Italian Bologna) video with Chef Joe on our premium site Outdoor Solutions | From Field to Table
Where he goes into step by step instructions on how to make it.
This recipe was a huge hit at the FFTT event and was utilized on a plate full wild boar from multiple recipes, which we will add here later.
Enjoy
Greg
Ingredients:
Wild Hog Bologna
- 9 lb Venison
- 1 lb Pork Fat or 1 lb 70% Ground Beef
- 2 tsp Pink Curing Salt
- ¼ c Kosher Salt
- ¼ c Cracked Black Pepper
- 2 tsp Nutmeg
- 2 tsp Coriander
- 1 lb Light Brown Sugar
- 1 pt Ice Water
- 3 or 4” Synthetic Casings
Method:
Grind twice through small die, Blend all dry ingredients together in meat mixer add spice and ice water. Place into sausage stuffer, into synthetic casings. Smoke 2-4 hours at 160, increase temp to 225, remove at 165 internal temperature, shock in ice water. Lest stand 24 hours in refrigerator before slicing.
TO TEST tested this at May TX 23, excellent, this can be used as snack sticks as well. May substitute ¼ c Morton Tender Quick for pink curing salt and Kosher salt in this recipe.
