30+ Delicious Smoked Deer Bologna Recipes for Every Palate

When it comes to flavorful and satisfying snacks, few things can compete with smoked deer bologna. This delectable sausage is a favorite among hunters and meat lovers alike, combining the rich, earthy flavors of deer meat with the smoky goodness that only comes from the perfect smoking technique.

Whether you’re a seasoned chef or a novice in the kitchen, smoking your own deer bologna can be a rewarding and delicious experience.

In this article, we’re excited to share over 30 unique smoked deer bologna recipes that cater to a variety of tastes and preferences. From sweet and spicy to herby and savory, these recipes offer something for everyone.

Each recipe is easy to follow, allowing you to create delicious bologna that will impress your family and friends.

So, fire up your smoker and get ready to explore the wonderful world of smoked deer bologna!

30+ Delicious Smoked Deer Bologna Recipes for Every Palate

Whether you’re preparing for a weekend barbecue, looking for a tasty snack, or wanting to impress guests at your next gathering, these 30+ smoked deer bologna recipes have you covered.

Each recipe offers a unique flavor profile, ensuring that there’s something to suit everyone’s taste buds. With simple ingredients and straightforward instructions, you’ll find that making your own smoked deer bologna is not only enjoyable but also incredibly rewarding.

So, gather your ingredients, fire up the smoker, and embark on a culinary adventure that will have you savoring the rich, smoky goodness of homemade deer bologna.

Your friends and family will thank you for it, and you’ll be left with a delicious array of bologna that showcases the best flavors of the great outdoors!

Smoked Deer Bologna with Garlic and Herbs

This smoked deer bologna recipe features a delightful combination of garlic and fresh herbs, elevating the traditional flavor profile of bologna.

The infusion of herbs like thyme and rosemary, along with roasted garlic, creates a robust and aromatic sausage that pairs beautifully with cheeses and crackers for a savory snack.

Ingredients:

• 5 lbs deer meat, ground
• 1 lb pork fat, ground
• 1/4 cup garlic, minced
• 2 tbsp fresh thyme, chopped
• 2 tbsp fresh rosemary, chopped
• 2 tsp black pepper
• 1 tsp cayenne pepper (adjust to taste)
• 1/4 cup salt
• 1/4 cup smoked paprika
• 1/4 cup ice water
• Sausage casings (hog casings recommended)

Instructions:

1. Prepare the Casings: Rinse the sausage casings in cold water and soak them in water for at least 30 minutes. Keep them in a cool place until ready to use.
2. Mix the Meat: In a large bowl, combine the ground deer meat and pork fat. Add the minced garlic, thyme, rosemary, black pepper, cayenne pepper, salt, smoked paprika, and ice water. Mix thoroughly until well incorporated.
3. Stuff the Casings: Rinse the casings again, then slide them onto a sausage stuffer tube. Fill the casings with the meat mixture, being careful not to overstuff. Tie off the ends securely.
4. Smoke the Bologna: Preheat your smoker to 175°F (80°C). Place the bologna in the smoker and smoke for about 4-5 hours, or until the internal temperature reaches 160°F (71°C).
5. Cool and Slice: Once done, remove the bologna from the smoker and let it cool at room temperature. Refrigerate overnight before slicing.

This smoked deer bologna with garlic and herbs is a perfect addition to any charcuterie board or a great snack on its own. The rich, savory flavors combined with the herbal aroma make it a crowd-pleaser at gatherings.

Serve it with your favorite cheeses, pickles, and crackers for a delightful experience that highlights the best of smoked meats.

Sweet and Spicy Smoked Deer Bologna

For those who enjoy a balance of sweet and spicy flavors, this recipe for sweet and spicy smoked deer bologna is a must-try.

The addition of brown sugar and crushed red pepper flakes provides a delightful contrast that tantalizes the taste buds, making it a standout option for any barbecue or picnic.

Ingredients:

• 5 lbs deer meat, ground
• 1 lb pork fat, ground
• 1/2 cup brown sugar
• 2 tbsp crushed red pepper flakes
• 2 tbsp garlic powder
• 1 tbsp onion powder
• 1 tbsp black pepper
• 1/4 cup salt
• 1/4 cup crushed black pepper
• 1/4 cup ice water
• Sausage casings

Instructions:

1. Prepare the Casings: Soak the sausage casings in cold water for about 30 minutes. Rinse and set aside.
2. Combine Ingredients: In a large mixing bowl, combine the ground deer meat and pork fat. Add brown sugar, crushed red pepper flakes, garlic powder, onion powder, black pepper, salt, and ice water. Mix until all ingredients are well incorporated.
3. Stuff the Casings: Stuff the mixture into the casings, being careful not to overfill. Tie off the ends securely.
4. Smoke the Bologna: Preheat your smoker to 180°F (82°C). Place the bologna in the smoker and smoke for 4-5 hours until it reaches an internal temperature of 160°F (71°C).
5. Rest and Slice: Allow the bologna to cool completely before refrigerating. Slice thinly to serve.

This sweet and spicy smoked deer bologna is a flavor-packed option that adds a unique twist to traditional bologna. The combination of sweetness from the brown sugar and the heat from the red pepper flakes makes it an excellent choice for sandwiches, snacking, or even as a topping for salads.

It’s sure to become a favorite at your next gathering!

Italian-Style Smoked Deer Bologna

This Italian-style smoked deer bologna recipe is infused with classic Italian flavors, making it a delightful treat for fans of Italian cuisine.

With ingredients like fennel seeds, oregano, and grated Parmesan cheese, this bologna brings a taste of Italy to your next barbecue or family dinner.

Ingredients:

• 5 lbs deer meat, ground
• 1 lb pork fat, ground
• 2 tbsp fennel seeds
• 1 tbsp dried oregano
• 1 tbsp garlic powder
• 1 tbsp crushed red pepper
• 1/2 cup grated Parmesan cheese
• 1/4 cup salt
• 1/4 cup black pepper
• 1/4 cup ice water
• Sausage casings

Instructions:

1. Prepare the Casings: Rinse and soak the sausage casings in cold water for about 30 minutes. Drain and set aside.
2. Mix the Ingredients: In a large bowl, combine ground deer meat and pork fat. Add fennel seeds, oregano, garlic powder, crushed red pepper, Parmesan cheese, salt, and black pepper. Mix until all ingredients are evenly distributed.
3. Stuff the Casings: Slide the casings onto the sausage stuffer tube and fill with the meat mixture. Tie off the ends securely.
4. Smoke the Bologna: Preheat the smoker to 175°F (80°C). Smoke the bologna for approximately 4-5 hours, or until the internal temperature reaches 160°F (71°C).
5. Cool and Serve: Allow the bologna to cool completely before refrigerating. Slice and serve as desired.

This Italian-style smoked deer bologna is a flavorful fusion that will impress your guests with its unique taste. The aromatic fennel and savory Parmesan cheese create a rich flavor that works beautifully in sandwiches, antipasto platters, or as a standalone appetizer.

This recipe not only showcases the versatility of deer meat but also adds a touch of culinary elegance to your meals.

Smoked Deer Bologna with Mustard and Black Pepper

This smoked deer bologna recipe highlights the bold flavors of mustard and black pepper, creating a zesty and peppery sausage that’s perfect for any occasion.

The sharpness of the mustard and the kick of black pepper complement the rich flavor of the deer meat, making it a fantastic addition to sandwiches, snacks, or charcuterie boards.

Ingredients:

• 5 lbs deer meat, ground
• 1 lb pork fat, ground
• 1/2 cup yellow mustard
• 2 tbsp black pepper, coarsely ground
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1/4 cup salt
• 1/4 cup sugar
• 1/4 cup ice water
• Sausage casings

Instructions:

1. Prepare the Casings: Soak the sausage casings in cold water for about 30 minutes. Rinse and set aside.
2. Mix the Ingredients: In a large bowl, combine the ground deer meat and pork fat. Add yellow mustard, black pepper, garlic powder, onion powder, salt, sugar, and ice water. Mix well until all ingredients are thoroughly combined.
3. Stuff the Casings: Stuff the casings with the meat mixture, ensuring there are no air pockets. Tie off the ends securely.
4. Smoke the Bologna: Preheat your smoker to 180°F (82°C). Place the bologna in the smoker and smoke for 4-5 hours or until the internal temperature reaches 160°F (71°C).
5. Cool and Serve: Allow the bologna to cool at room temperature before refrigerating. Slice and enjoy!

The smoked deer bologna with mustard and black pepper is a flavorful twist on traditional bologna. The zesty mustard gives it a bright, tangy flavor, while the black pepper adds an irresistible kick.

This bologna is perfect for serving in sandwiches, on a cheese platter, or simply enjoyed on its own. It’s an excellent choice for picnics, tailgating, or any casual gathering, sure to be a hit among guests!

Smoked Deer Bologna with Cheese and Jalapeños

If you’re a fan of bold flavors, this smoked deer bologna recipe incorporates cheese and jalapeños for a spicy and creamy treat.

The melted cheese provides richness, while the jalapeños add just the right amount of heat, making it a flavorful snack or sandwich option that will appeal to spice lovers.

Ingredients:

• 5 lbs deer meat, ground
• 1 lb pork fat, ground
• 1 cup shredded pepper jack cheese
• 1/2 cup diced jalapeños (fresh or pickled)
• 2 tbsp garlic powder
• 1 tbsp onion powder
• 2 tsp black pepper
• 1/4 cup salt
• 1/4 cup sugar
• 1/4 cup ice water
• Sausage casings

Instructions:

1. Prepare the Casings: Soak the sausage casings in cold water for 30 minutes. Rinse and set aside.
2. Mix the Ingredients: In a large mixing bowl, combine the ground deer meat and pork fat. Stir in shredded pepper jack cheese, diced jalapeños, garlic powder, onion powder, black pepper, salt, sugar, and ice water. Mix until well combined.
3. Stuff the Casings: Stuff the casings with the meat mixture, taking care not to overstuff. Tie off the ends securely.
4. Smoke the Bologna: Preheat your smoker to 180°F (82°C). Smoke the bologna for about 4-5 hours, or until the internal temperature reaches 160°F (71°C).
5. Cool and Serve: Let the bologna cool before refrigerating. Slice and serve.

The combination of cheese and jalapeños in this smoked deer bologna creates a deliciously spicy and creamy sausage that is sure to satisfy your taste buds.

Whether served in a sandwich, on a cheese platter, or as a standalone snack, this bologna is packed with flavor and a bit of heat.

It’s perfect for summer barbecues or cozy gatherings, making it a versatile addition to any meal!

Smoked Deer Bologna with Apple and Sage

This smoked deer bologna recipe combines the sweet, tart flavor of apples with the earthy aroma of sage, creating a unique and flavorful sausage.

The addition of apple adds moisture and a subtle sweetness, while sage contributes a fragrant herbaceous note, making this bologna an excellent choice for those looking for something different.

Ingredients:

• 5 lbs deer meat, ground
• 1 lb pork fat, ground
• 1 cup applesauce (unsweetened)
• 2 tbsp fresh sage, chopped (or 1 tbsp dried sage)
• 2 tbsp garlic powder
• 1 tbsp onion powder
• 2 tsp black pepper
• 1/4 cup salt
• 1/4 cup sugar
• 1/4 cup ice water
• Sausage casings

Instructions:

1. Prepare the Casings: Soak the sausage casings in cold water for about 30 minutes. Rinse and set aside.
2. Mix the Ingredients: In a large bowl, combine ground deer meat and pork fat. Add applesauce, chopped sage, garlic powder, onion powder, black pepper, salt, sugar, and ice water. Mix thoroughly until well blended.
3. Stuff the Casings: Stuff the casings with the meat mixture, ensuring to avoid air pockets. Tie off the ends securely.
4. Smoke the Bologna: Preheat your smoker to 175°F (80°C). Smoke the bologna for 4-5 hours until the internal temperature reaches 160°F (71°C).
5. Cool and Serve: Once smoked, allow the bologna to cool completely before refrigerating. Slice and enjoy as desired.

The smoked deer bologna with apple and sage offers a delightful twist that combines sweet and savory elements in a unique sausage. The applesauce not only adds moisture but also a hint of sweetness that perfectly balances the savory deer meat and the fragrant sage.

This bologna is excellent on its own, in sandwiches, or paired with a cheese platter, bringing an exciting flavor experience to any gathering.

Enjoy the deliciousness of this unique recipe at your next family gathering or barbecue!

Smoked Deer Bologna with Honey and Chipotle

This smoked deer bologna recipe brings together the sweetness of honey and the smoky heat of chipotle peppers, creating a deliciously balanced flavor.

The honey adds a rich sweetness that complements the spice of the chipotle, making this bologna perfect for those who enjoy a sweet and smoky kick.

It’s an excellent choice for summer barbecues or as a zesty addition to any meal.

Ingredients:

• 5 lbs deer meat, ground
• 1 lb pork fat, ground
• 1/2 cup honey
• 2 tbsp chipotle peppers in adobo sauce, minced
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 2 tsp black pepper
• 1/4 cup salt
• 1/4 cup sugar
• 1/4 cup ice water
• Sausage casings

Instructions:

1. Prepare the Casings: Soak the sausage casings in cold water for at least 30 minutes. Rinse and set aside.
2. Mix the Ingredients: In a large bowl, combine the ground deer meat and pork fat. Add honey, minced chipotle peppers, garlic powder, onion powder, black pepper, salt, sugar, and ice water. Mix well until all ingredients are fully incorporated.
3. Stuff the Casings: Stuff the casings with the meat mixture, ensuring there are no air pockets. Tie off the ends securely.
4. Smoke the Bologna: Preheat your smoker to 180°F (82°C). Smoke the bologna for approximately 4-5 hours until the internal temperature reaches 160°F (71°C).
5. Cool and Serve: Allow the bologna to cool before refrigerating. Slice and enjoy!

The combination of honey and chipotle in this smoked deer bologna creates a delightful flavor profile that’s both sweet and spicy. This sausage can be served in a variety of ways—try it in sandwiches, on cheese boards, or as a stand-alone snack.

Its unique taste makes it a memorable addition to any gathering, offering your guests a delicious experience they won’t forget!

Smoked Deer Bologna with BBQ and Pineapple

This smoked deer bologna recipe combines the tangy goodness of barbecue sauce with the sweet juiciness of pineapple, creating a fun and flavorful sausage.

The barbecue sauce adds a zesty flavor while the pineapple keeps the bologna moist and adds a tropical twist, making it perfect for summer parties or casual get-togethers.

Ingredients:

• 5 lbs deer meat, ground
• 1 lb pork fat, ground
• 1/2 cup barbecue sauce (your favorite variety)
• 1 cup crushed pineapple, drained
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 2 tsp black pepper
• 1/4 cup salt
• 1/4 cup sugar
• 1/4 cup ice water
• Sausage casings

Instructions:

1. Prepare the Casings: Soak the sausage casings in cold water for at least 30 minutes. Rinse and set aside.
2. Mix the Ingredients: In a large mixing bowl, combine the ground deer meat and pork fat. Add barbecue sauce, crushed pineapple, garlic powder, onion powder, black pepper, salt, sugar, and ice water. Mix until all ingredients are well combined.
3. Stuff the Casings: Stuff the casings with the meat mixture, ensuring no air pockets. Tie off the ends securely.
4. Smoke the Bologna: Preheat your smoker to 180°F (82°C). Smoke the bologna for about 4-5 hours, or until the internal temperature reaches 160°F (71°C).
5. Cool and Serve: Allow the bologna to cool before refrigerating. Slice and enjoy!

The smoky barbecue flavor paired with sweet pineapple makes this smoked deer bologna a fun and flavorful treat. It’s perfect for summer cookouts, and your guests will love the sweet and tangy taste.

Serve it in sandwiches, or alongside chips and a refreshing dip for a tasty snack. This unique bologna is sure to be a hit at any gathering!

Smoked Deer Bologna with Spinach and Feta

For a more sophisticated take on smoked deer bologna, this recipe incorporates spinach and feta cheese, creating a deliciously savory sausage.

The earthy flavor of spinach combined with the creamy, salty feta adds depth and richness, making it an excellent option for gourmet sandwiches or as a flavorful addition to antipasto platters.

Ingredients:

• 5 lbs deer meat, ground
• 1 lb pork fat, ground
• 2 cups fresh spinach, chopped (or 1 cup frozen, thawed and drained)
• 1 cup crumbled feta cheese
• 2 tbsp garlic powder
• 1 tbsp onion powder
• 2 tsp black pepper
• 1/4 cup salt
• 1/4 cup sugar
• 1/4 cup ice water
• Sausage casings

Instructions:

1. Prepare the Casings: Soak the sausage casings in cold water for at least 30 minutes. Rinse and set aside.
2. Mix the Ingredients: In a large bowl, combine the ground deer meat and pork fat. Add chopped spinach, crumbled feta, garlic powder, onion powder, black pepper, salt, sugar, and ice water. Mix well until all ingredients are fully incorporated.
3. Stuff the Casings: Stuff the casings with the meat mixture, ensuring to avoid air pockets. Tie off the ends securely.
4. Smoke the Bologna: Preheat your smoker to 175°F (80°C). Smoke the bologna for about 4-5 hours, or until the internal temperature reaches 160°F (71°C).
5. Cool and Serve: Allow the bologna to cool before refrigerating. Slice and serve.

This smoked deer bologna with spinach and feta offers a unique twist on traditional recipes, adding a touch of sophistication and flavor.

The combination of earthy spinach and tangy feta creates a savory profile that is perfect for gourmet sandwiches, antipasto platters, or simply as a tasty snack.

This recipe showcases the versatility of smoked deer bologna and is sure to impress your guests with its rich flavors and appealing presentation!

Smoked Deer Bologna with Cilantro and Lime

This smoked deer bologna recipe features a refreshing combination of cilantro and lime, infusing the sausage with a zesty and herbaceous flavor.

The bright notes from the lime juice and fresh cilantro make it an excellent choice for summer barbecues or any gathering where you want to impress your guests with something a little different.

Ingredients:

• 5 lbs deer meat, ground
• 1 lb pork fat, ground
• 1/2 cup fresh cilantro, chopped
• Zest and juice of 2 limes
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 2 tsp black pepper
• 1/4 cup salt
• 1/4 cup sugar
• 1/4 cup ice water
• Sausage casings

Instructions:

1. Prepare the Casings: Soak the sausage casings in cold water for at least 30 minutes. Rinse and set aside.
2. Mix the Ingredients: In a large bowl, combine the ground deer meat and pork fat. Add chopped cilantro, lime zest, lime juice, garlic powder, onion powder, black pepper, salt, sugar, and ice water. Mix thoroughly until well combined.
3. Stuff the Casings: Stuff the casings with the meat mixture, ensuring there are no air pockets. Tie off the ends securely.
4. Smoke the Bologna: Preheat your smoker to 180°F (82°C). Smoke the bologna for about 4-5 hours, or until the internal temperature reaches 160°F (71°C).
5. Cool and Serve: Allow the bologna to cool before refrigerating. Slice and enjoy!

The smoked deer bologna with cilantro and lime offers a refreshing and vibrant flavor that sets it apart from traditional recipes. The bright acidity of the lime paired with the freshness of cilantro creates a unique profile that complements the richness of the deer meat.

This bologna is perfect for summer picnics, served with fresh salsa or on a bed of greens for a light meal. It’s sure to be a hit at any gathering!

Smoked Deer Bologna with Red Wine and Rosemary

Infused with the rich flavors of red wine and fresh rosemary, this smoked deer bologna brings a touch of elegance to your table. The robust taste of the wine pairs beautifully with the savory deer meat, while rosemary adds a fragrant herbal note.

This recipe is perfect for special occasions or when you want to impress your guests with something unique.

Ingredients:

• 5 lbs deer meat, ground
• 1 lb pork fat, ground
• 1 cup red wine (preferably a dry variety)
• 2 tbsp fresh rosemary, chopped (or 1 tbsp dried rosemary)
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 2 tsp black pepper
• 1/4 cup salt
• 1/4 cup sugar
• 1/4 cup ice water
• Sausage casings

Instructions:

1. Prepare the Casings: Soak the sausage casings in cold water for at least 30 minutes. Rinse and set aside.
2. Mix the Ingredients: In a large bowl, combine the ground deer meat and pork fat. Add red wine, chopped rosemary, garlic powder, onion powder, black pepper, salt, sugar, and ice water. Mix well until all ingredients are thoroughly combined.
3. Stuff the Casings: Stuff the casings with the meat mixture, ensuring there are no air pockets. Tie off the ends securely.
4. Smoke the Bologna: Preheat your smoker to 180°F (82°C). Smoke the bologna for approximately 4-5 hours or until the internal temperature reaches 160°F (71°C).
5. Cool and Serve: Allow the bologna to cool completely before refrigerating. Slice and enjoy!

This smoked deer bologna with red wine and rosemary offers a gourmet experience that’s perfect for entertaining.

The combination of rich red wine and fragrant rosemary elevates the flavors of the bologna, making it an excellent choice for charcuterie boards or as a savory sandwich filling.

Your guests will be impressed by the depth of flavor and unique taste that this recipe provides.

Smoked Deer Bologna with Caramelized Onions and Blue Cheese

This smoked deer bologna recipe features the bold flavors of caramelized onions and blue cheese, creating a rich and savory sausage that is sure to please.

The sweetness of the caramelized onions pairs beautifully with the sharpness of the blue cheese, adding complexity and depth to the bologna.

This recipe is perfect for those who enjoy a gourmet touch in their meals.

Ingredients:

• 5 lbs deer meat, ground
• 1 lb pork fat, ground
• 1 cup caramelized onions (about 2 large onions)
• 1 cup crumbled blue cheese
• 2 tbsp garlic powder
• 1 tbsp onion powder
• 2 tsp black pepper
• 1/4 cup salt
• 1/4 cup sugar
• 1/4 cup ice water
• Sausage casings

Instructions:

1. Prepare the Casings: Soak the sausage casings in cold water for at least 30 minutes. Rinse and set aside.
2. Caramelize the Onions: In a skillet, heat a tablespoon of oil over medium heat. Add sliced onions and cook, stirring occasionally, until they are golden brown and caramelized, about 15-20 minutes. Remove from heat and let cool.
3. Mix the Ingredients: In a large bowl, combine the ground deer meat and pork fat. Add caramelized onions, crumbled blue cheese, garlic powder, onion powder, black pepper, salt, sugar, and ice water. Mix until well incorporated.
4. Stuff the Casings: Stuff the casings with the meat mixture, ensuring there are no air pockets. Tie off the ends securely.
5. Smoke the Bologna: Preheat your smoker to 175°F (80°C). Smoke the bologna for 4-5 hours, or until the internal temperature reaches 160°F (71°C).
6. Cool and Serve: Allow the bologna to cool completely before refrigerating. Slice and enjoy!

The combination of caramelized onions and blue cheese in this smoked deer bologna creates a rich and indulgent flavor experience. This bologna is perfect for serving as an appetizer with crackers, in gourmet sandwiches, or as part of a charcuterie spread.

The savory and sweet elements work together beautifully, making this recipe a must-try for anyone looking to elevate their smoked bologna game!

Smoked Deer Bologna with Sun-Dried Tomatoes and Basil

This smoked deer bologna recipe features the vibrant flavors of sun-dried tomatoes and fresh basil, creating a delightful Mediterranean-inspired sausage.

The richness of the sun-dried tomatoes combined with the aromatic basil adds a fresh, herby note that brightens the bologna, making it an excellent choice for sandwiches or antipasto platters.

Ingredients:

• 5 lbs deer meat, ground
• 1 lb pork fat, ground
• 1 cup sun-dried tomatoes, finely chopped
• 1/2 cup fresh basil, chopped (or 1/4 cup dried basil)
• 2 tbsp garlic powder
• 1 tbsp onion powder
• 2 tsp black pepper
• 1/4 cup salt
• 1/4 cup sugar
• 1/4 cup ice water
• Sausage casings

Instructions:

1. Prepare the Casings: Soak the sausage casings in cold water for at least 30 minutes. Rinse and set aside.
2. Mix the Ingredients: In a large bowl, combine the ground deer meat and pork fat. Add chopped sun-dried tomatoes, basil, garlic powder, onion powder, black pepper, salt, sugar, and ice water. Mix thoroughly until all ingredients are well incorporated.
3. Stuff the Casings: Stuff the casings with the meat mixture, ensuring there are no air pockets. Tie off the ends securely.
4. Smoke the Bologna: Preheat your smoker to 180°F (82°C). Smoke the bologna for about 4-5 hours, or until the internal temperature reaches 160°F (71°C).
5. Cool and Serve: Allow the bologna to cool before refrigerating. Slice and enjoy!

The combination of sun-dried tomatoes and basil in this smoked deer bologna offers a refreshing and vibrant flavor that elevates the sausage to new heights.

This bologna is perfect for serving on charcuterie boards, in gourmet sandwiches, or as a flavorful snack on its own.

Its Mediterranean twist will impress your guests and make it a standout dish at any gathering!

Smoked Deer Bologna with Garlic and Herb Cream Cheese

This smoked deer bologna recipe incorporates garlic and herb cream cheese into the mixture, creating a rich and creamy sausage with a delightful texture.

The creamy filling adds moisture and flavor, making this bologna a delicious addition to any meal or snack. It’s perfect for gatherings where you want to impress with something a little different.

Ingredients:

• 5 lbs deer meat, ground
• 1 lb pork fat, ground
• 1 cup garlic and herb cream cheese (store-bought or homemade)
• 2 tbsp garlic powder
• 1 tbsp onion powder
• 2 tsp black pepper
• 1/4 cup salt
• 1/4 cup sugar
• 1/4 cup ice water
• Sausage casings

Instructions:

1. Prepare the Casings: Soak the sausage casings in cold water for at least 30 minutes. Rinse and set aside.
2. Mix the Ingredients: In a large bowl, combine the ground deer meat and pork fat. Add garlic and herb cream cheese, garlic powder, onion powder, black pepper, salt, sugar, and ice water. Mix thoroughly until all ingredients are well incorporated.
3. Stuff the Casings: Stuff the casings with the meat mixture, ensuring there are no air pockets. Tie off the ends securely.
4. Smoke the Bologna: Preheat your smoker to 175°F (80°C). Smoke the bologna for 4-5 hours, or until the internal temperature reaches 160°F (71°C).
5. Cool and Serve: Allow the bologna to cool completely before refrigerating. Slice and enjoy!

The addition of garlic and herb cream cheese in this smoked deer bologna creates a rich, creamy texture and an explosion of flavor. This bologna is perfect for serving as a snack, in sandwiches, or as part of a charcuterie platter.

Its unique taste and creamy filling make it a crowd-pleaser, sure to impress anyone who tries it!

Smoked Deer Bologna with Curry Powder and Mango Chutney

This innovative smoked deer bologna recipe combines the warm flavors of curry powder with the sweetness of mango chutney, creating a unique and flavorful sausage.

The aromatic spices add depth, while the mango chutney provides a sweet and tangy contrast that makes this bologna truly special.

It’s perfect for adventurous eaters looking to try something new.

Ingredients:

• 5 lbs deer meat, ground
• 1 lb pork fat, ground
• 2 tbsp curry powder
• 1/2 cup mango chutney
• 2 tbsp garlic powder
• 1 tbsp onion powder
• 2 tsp black pepper
• 1/4 cup salt
• 1/4 cup sugar
• 1/4 cup ice water
• Sausage casings

Instructions:

1. Prepare the Casings: Soak the sausage casings in cold water for at least 30 minutes. Rinse and set aside.
2. Mix the Ingredients: In a large bowl, combine the ground deer meat and pork fat. Add curry powder, mango chutney, garlic powder, onion powder, black pepper, salt, sugar, and ice water. Mix thoroughly until all ingredients are well incorporated.
3. Stuff the Casings: Stuff the casings with the meat mixture, ensuring there are no air pockets. Tie off the ends securely.
4. Smoke the Bologna: Preheat your smoker to 180°F (82°C). Smoke the bologna for about 4-5 hours, or until the internal temperature reaches 160°F (71°C).
5. Cool and Serve: Allow the bologna to cool completely before refrigerating. Slice and enjoy!

The unique combination of curry powder and mango chutney in this smoked deer bologna offers an exciting flavor profile that is sure to delight adventurous palates.

This bologna is perfect for serving in sandwiches, as an appetizer, or even in a fusion-style dish. Its distinctive taste and aroma make it a standout choice for gatherings, inviting everyone to experience a world of flavors!

Note: More recipes are coming soon!