Venison balogna

By JeffB

Ingredients

• 4 lbs fine ground venison
• 1 lb ground hamburger
• 1/3 cup Morton Tender Quick (cure)
• 1 TBsp Black Pepper
• 1 TBsp Accent
• 1 TBsp Ground Mustard
• 1/2 TBsp Onoin Powder
• 1/2 TBsp Ground Red Pepper (less if you want less spice but 1/2 tbs is not spicy at all)
• 1/2 TBsp Mace (you dont have to put mace in it. this stuff is like 6 bucks)
• 1/2 TBsp Garlic Powder
• 6 TBsp Liquid Smoke
• 1 Cup Brown Sugar (less if you dont want it to be sweet)
• 1/2 Cup King Syrup (molasses should work i use king syrup)

Preparation

Step 1

I was a little short on liquid smoke, and didn't feel like runnin' into the store again so I have maybe 2 TBsp. I also scrapped the Mace since I'm cheap like that. My add-ins included Old Bay (of course), dried crushed onions, a dash of cinnamon, some soy and Worcestershire sauce and 2/3 cup of shredded cheddar cheese. Prolly over-seasoned the hell outta it, but oh well.
Mix all ingredients very good by hand in a large bowl. Then place in fridge in a covered bowl or wrap with saran wrap to keep it from drying out for at least 8 hours or overnight.
Stuff in casing as tight as possible getting all air pockets out. Bake at 200 degrees for around 5 hours or until inside temp is 165 degrees. Ovens vary so a meat thermometer is a must. If the inside temperature don't reach at least 165-170 the meat will be undercooked.