Deer Bologna - cooking recipe

Ingredients

25 lb. ground venison *
3 c. brown sugar
4 c. Karo syrup
2 1/4 c. Morton quick cure
4 Tbsp. black pepper
4 Tbsp. barbecue spice
4 Tbsp. red pepper

Preparation

Mix this in bowl; pour over meat and mix well.
Put in nonmetal container; use plastic.
Place in refrigerator for 3 to 4 days.
Grind again and stuff in bags.
Bake at 200\u00b0 for 3 hours or a little longer; stir every 1/2 hour.