• I’d like to try making bologna from some deer meat I have, so I can more easily use it up by making sadwiches etc but I don’t see many articles for this. Can someone help me out with a recipe and what all I need to do this?

  • Team Blue Admin Walton's Employee Power User

    weatherbow21 I’m actually making some Lebanon Bologna tomorrow for a video but that won’t be ready for a few weeks. So if you are using deer meat you need to add some pork fat (or beef fat if you prefer) to get you close to 70/30 lean to fat ratio. The best way to do this is by getting pork fat from a butcher (some still offer this) and if not then an untrimmed pork but to get you around that ratio. So, if you have 17 lb of deer meat add 8 lb of pork fat (untrimmed butts, especially the fatty parts) and mix in the pork or pork fat while grinding to make sure they mix well.

    If you do not want to add fat then you might be able to do what I did with chicken breast which was to add some cold phosphate and carrot fiber or cold phosphate and super bind. Either of these combinations will vastly improve the moisture holding capacity of your bologna.

    For smoke schedule and grinding instructions follow the Summer Sausage Recipe

    Let us know if you need anything else and good luck!

  • Team Blue PK100 Power User

    Can’t wait to see the Lebanon bologna video! We are going to give it a shot this year with venison and pork fat using the Excaliber spice mix. I’m excited to see how it goes. After growing up in Dutch Amish county in PA I think I’ve had every kind. Our local butcher shop here in Rochester NY makes it but it’s too sweet for me.

  • Team Blue Admin Walton's Employee Power User

    Parksider and weatherbow21 One thing I am going to do is add some Xtra Hot Ground Red Pepper to mine. I was lucky enough to have some that a customer brought in a while ago and he added some to his and it was amazing. I will work out some ratios and post them when I post the video!

  • How big of a batch are you making?

  • Team Blue Admin Walton's Employee Power User

    Jonathon I made 10 lb of it. I used 6 lb of pork, 4 lb of lean beef and the 10 lb 4.6 Bologna Casing along with the Lebanon Bologna Seasoning and then I added the X-tra Hot Red Pepper at the usage of 3 oz to 100 lb of meat. I also used some Sodium Erythorbate and Sure Gel. It came out amazing! Seriously, it might have been the best thing I have ever made here! Then today I made Fried Bologna sandwiches out it, all around just a great product!

Suggested Topics

About Meatgistics

Meatgistics is brought to you by Walton's (waltons.com). Meatgistics is a community site, knowledgebase, forum, blog, learning center, and a sharing site. You can find help and ask questions about anything related to meat processing, smoking and grilling meats, plus a whole lot more. Join Austin & Jon from Walton's and sign up for our Meatgistics community today. We have created Meagistics University, where we broke down meat processing into different categories and then broke it down into a class like structure. The introductory classes are 10s, the intermediate are 20s, and advanced are 30s.

About Walton's

Walton's Inc. sells meat processing equipment and supplies, including all of the Seasoning, Equipment, Supplies, Packaging, and Casings needed to make almost any type of sausage. Walton's sells to the commercial customer with a focus on the small to medium-sized processing plants or butcher shops, and directly to the hunter or processor who makes their own product at home. Whether you are a commercial or retail customer of Walton's you will be receiving the exact same seasoning and supplies, we do not have a different "line" for commercial and retail customers so that everyone can make the best sausage or jerky possible!

Community Statistics