Venison Bologna

This recipe uses 25 pounds of meat. It can be a mixture of venison with 15 to 20% beef and pork if you want to add a little fat to your bologna. Grind the chilled venison through a 3/8 " plate. It grinds easier when just slightly frozen. Then add the beef and pork and grind again, this time through a 3/16" plate. Place meat in a large tub or bucket for easy mixing. (If using a grinder for stuffing casings, complete 1st grind, ad ingredients below, and grind 2nd time with the stuffing horn attachment)