15 pounds ground deer burger
4 cups of raw sugar or brown sugar
1 Tablespoon Black Pepper
1 Tablespoon Lawery’s Season Salt
1/4 cup salt
1/2 cup plus 2 Tablespoons tenderquick
1 cup maple syrup (or 1/2 cup water and 1/2 cup karo)
1/2 cup honey
1/2 cup liquid smoke
Mix altogether and put in cloth bologna bags – see directions below for making the bologna bags.
Place them on cookie sheets and refrigerate for 24 hours
Bake at 225* for 4 hours.
Turn the bologna every 30 minutes.
When finished baking and cooled, wrap the bologna in freezer paper or zip lock bags.
To make the bologna bags, use a cotton fabric like muslin.
For sandwich bologna size cut 4 pieces 13’x16″.
Sew the fabric into a tube leaving the one end open.
Stuff the bag with the bologna mixture then take a strip of the fabric to tie the end shut.
When you get the bologna out of the bag just nip the seam to get it started and peel the bologna bag back over the bologna.
Before you take the bologna out of the bag let it cool thorughly.
