Spollett's General Store Chester 2 Haverhill Rd. 887-3619. On RT102 in Chester. 10lbs. needed per flavor. Will do Cheese garlic, Breakfast, Sweet,Hot, Green pepper and onion. Those are the flavors that I know of. 10lbs is costing me $18. They have good meat there, and they were recomended to me by a meat cutter. J
OK! After hours of searching I finally found my map note book with the deer bologna recipe. So here it is and hope someone will try it, it's really good ;D
15lbs of ground deer meat with beef fat 1/2lb of Morton Tender Quick 1 T of Black Pepper 1 T of Accent 1/4 T of Powdered Mustard 1/2 T of Mace 1 C of Kings Syrup 3.5 to 7oz of Liquid Smoke (depends of how much smoke flavor you like)
Mix all of the ingredients into meat well. I like to send meat back through meat mixer or grinder to make sure it's all mix in well. At this point I like to take at least a third of the meat and put it into a separate bowl. This is so I can add dried crushed red pepper for those that like their bologna to have a kick.
Now the hard part, stuff the mix into Muslin bags (see below) and tie off the ends using string. Let sit for 24 hours in refrigerator.
Next day (when you have 4 hours to kill) turn oven on and set it at 200 degrees. Put rolls on the middle rack and bake for 4 hours turning the rolls a 1/4 turn every half hour. Be sure to use foil under the rolls while cooking them or else you'll hear it from the kitchen boss ;D After they are done cooking you don't want the bologna rolls to cool off too fast. I tie two roll together when making them so in the end I can hang them to cool off.
A tip for stuffing the bags! Roll meat into small balls or roll out meat in hot dog lengths (or big enough to fit into bags) and put into bag. After you have a few in the bag, squeeze the meat to the bottom on the bag and KEEP IT PACK TIGHT.
Muslin Bags: You can find it at any fabric store like Joannes Fabric or Wal-Mart. Cut the muslin 7"X16" and sew the bottom and sides together to make a long tube bag. Leave the the bags as they are so the sting or muslin bag edge is on the outside and not cooked into the bologna rolls. I fill the bag to about 13" but don't tie it off until I'm all done. If I need to even out the rolls I'll do that in the end. I like to tie off the rolls and then tie two together with about 6" of string between them. If you have any questions? just pm and I'll see if I can help.
As I said, this is really good and I hope someone will give it a try. I think after Christmas I'll make a batch for on the ice! Enjoy ;D
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