Venison Bologna - cooking recipe

Ingredients

30 lb. ground deer meat
1 1/2 c. Morton salt (Tender Quick)
2 c. brown sugar
3 c. light corn syrup
3 Tbsp. pepper
1 Tbsp. barbecue powder (optional)
1/2 tsp. garlic powder (optional)

Preparation

Combine all ingredients as listed.
Mix well.
Grind again. Mix well.
Place in a nonmetallic container and dry for 4 to 5 days in a cool place.
Grind again and stuff in bags or casing. Bake in 200\u00b0 oven for 3 hours.
Put out to cool.
It is then ready to eat or freeze.