hey will cut just like bologna.
Instead of forming them
and garlic powder. Sprinkle over venison in a large mixing tub
Mix the milk, cream cheese, horseradish and mayonnaise together.
Layer your bologna as follows; 1 slice of bologna-spread with cheese mixture then 1 slice of bologna.
Keeping this up until the cream cheese mixture is all used up ending with a slice of bologna.
Wrap with waxed paper and refrigerate until well chilled.
Cut in small wedge shapes and serve.
you can use other meats with this mixture.
Grind
meat once.
Place meat into wooden tub.\tAdd all dry ingredients;
mix well.
Add syrup and liquid smoke.
Mix well. Grind
again.
Stuff
meat\tinto
casings and tie shut. Bake 5 hours in 200\u00b0 oven and turn every 1/2 hour.
Or bake 3 hours in 225\u00b0oven and turn every 1/2 hour.
Bologna is not as dry at
225\u00b0. Casings
can
be made from old material to size desired.
Mix all ingredients.
Separate into 3 rolls, and cover with plastic wrap.
Refrigerate for 3 days.
Remove from fridge, and bake on oven rack, at 350\u00b0 for 1 hour.
(Make sure you have drip pan beneath the oven rack.)
Mix all ingredients except liquid smoke and oil together.
Let stand in refrigerator overnight.
Next day, mix liquid smoke and oil together before adding to mixture.
Mix every- thing thoroughly now.
Pack tightly into 9 or 10 Pringle cans or other tubular cans, leaving 1/2 inch space at top.
Bake, uncovered, in cans (upright) at 200 degrees for 4 hours.
Drain; cool and wrap in many layers of freezer paper.
Freeze.
Saute green pepper and onion in butter with seasonings of choice.
Remove to a plate.
Fry bologna in the greased pan to brown on both sides.
Add cheese to top if you want it.
Put mustard on prepared bun.
Add bologna.
Top with green peppers and onions.
Grind bologna with a grinder or food processor.
Mix rest of ingredients with bologna.
Mix until well combined.
Cover and refrigerate.
Use about 1/3 cup of mix per sandwich.
Mix well.
Make 5 rolls and wrap in Saran Wrap.
Put rolls in refrigerator for 3 days.
Take out once each day and roll while still in Saran Wrap to make firm.
After 3rd day, unwrap and bake for 1 hour at 350\u00b0.
Toast english muffin.
Fry blogna in 1 tsp butter until brown, top with cheese. Set aside for cheese to melt.
Fry egg in 1 tsp butter until white is done but yolk is still runny.
Assemble by putting pickles on english muffin, cut bologna in half to fit muffin, put egg on top. Top with other half of muffin. Serve with spicy brown mustard on side.
ven to 300\u00b0F. Uncover venison and lightly brush surface. Roll
tbsp sugar. Rub over venison then cover and chill overnight
alf.
Meanwhile, tie the venison with kitchen string at 1
Marinate the venison in the wine, carrots, onion,
Cut ring bologna into 5 equal pieces each and then cut each piece in half lengthwise.
Pour some crushed peppers in bottom of large jar.
Then add bologna slices, more crushed peppers, vinegar/water solution and dry peppers, layering them until all bologna slices are covered with hot pepper mix.
Fill jar with liquid mixture, being sure to use all peppers.
Cover tightly and then shake/roll jar to distribute wet ingredients evenly among bologna.
Let bologna season for 1 week before serving.
Makes 20 pieces hot bologna.
score the top of the bologna to form a diamond design
Keep warm.
For the venison, heat 1 tbsp oil in
ogether then rub into the venison. Lay the bacon slices on
ntil tender.
Put the venison in a roasting pan and
Layer first 14 ingredients in an electric slow cooker.
Combine flour, 1/8 teaspoon salt, and 1/8 teaspoon pepper in a shallow dish; dredge venison in flour mixture. Heat oil in a large nonstick skillet over medium-high heat; add venison. Cook 4 minutes or until browned on all sides, turning frequently. Add venison to slow cooker. Pour beer and broth over venison. Cover and cook on low for 7 1/2 hours or until meat is tender. Discard bay leaf.
Yield: 6 servings (each about 1 1/4 cups).