BROWSE THE COLGIN COOKBOOK

VENISON BOLOGNA #2

serves 30

15 lb. ground venison
2/3 cup Morton Tender Quick salt
½ qt. vegetable oil
½ teaspoon black pepper (per lb.)
½ teaspoon garlic salt (per lb.)
8 teaspoon Accent
1 and ½ teaspoon COLGIN NATURAL HICKORY LIQUID SMOKE
½ cup brown sugar

Instructions:
  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 everything thoroughly now. Pack tightly into 9 or 10 Pringle cans or other tubular cans, leaving ½ inch space at top. Bake, uncovered, in cans (upright) at 200F for 4 hours. Drain; cool and wrap in many layers of freezer paper. Freeze.