Deer Bologna

1. Stir together curing mixture, sugar, MSG, mace, mustard, ground black pepper, red pepper flakes, and garlic powder. Sprinkle over venison in a large mixing tub. Mix spices into meat, then add liquid smoke. Mix by hand for several minutes until well combined. Place into a non-reactive (glass or plastic) container, cover, and refrigerate for 24 hours. Prepare casings according to note below.

2. To stuff, cut off a 2-foot (60-centimeter) piece of casing, pinch out water, and tie a knot at one end. Using a sausage stuffer or large funnel, fill casing with meat mixture to within 4 inches of the end. Tie open end close to meat, so bologna is firm. Tie the two ends together to form a circle. Repeat with remaining casings.

3. Preheat the oven to 225 degrees F (110 degrees C).

4. Bake bologna in the preheated oven until it reaches an internal temperature of 180 degrees F (82 degrees C), about 2 hours. Once cooked, let cool, then refrigerate until cold. To serve, cut through the casing lengthwise. Peel casing off and discard. Slice bologna into thin slices. Bologna may be kept tightly wrapped in the freezer. Defrost the bologna in the refrigerator before serving.

A Note on Preparing Casings

Casings are purchased packed either in a salty brine or in moist salt. They must be rinsed inside and out, and soaked overnight before using.

To rinse the outside, place the casings in a colander under 90 degrees F (32 degrees C) running water, and rinse for 2 to 3 minutes until all traces of salt are gone. The casings may also be rinsed in a large bowl of 90 degrees F (32 degrees C) water. Drain and replace the water 4 or 5 times until all the salt is gone.

To rinse the inside, place the casings in a colander in the sink. Run a stream of 90 degrees F (32 degrees C) water into the sink. Find an end of one of the casings, hold it open under the running water, and fill with 8 to 10 inches of water. Gently lift the casing out of the colander, allowing the water to run all the way through, and empty out the end. Repeat twice more and set aside. Repeat with the remaining casings.

After the casings have been rinsed, they must be soaked overnight or for at least two hours. Place the rinsed casings into a bowl filled with 90 degrees F (32 degrees C) water and refrigerate overnight. Drain off the cold water and replace with fresh, 90 degrees F (32 degrees C) water. Allow to stand at room temperature for two hours before stuffing.