1.) Grind deer meat twice

2.) Grind ground pork twice

3.) Then grind ALL the meat once

4.) Add the .6 ozs. Of internal cure to either the water or your fav. beer ,and the Worcester sauce and mix well

Add the fluids to the ground up meat and begin to mix the meat

Sprinkle seasoning into the meat and mix well until meat starts to become tacky and sticky

The casings provided will hold approximately 3lbs. of meat, the casings need to be soaked in warm water the water should be over 104°F, casings soak for 30 minutes.

Use your grinder to fill up the casings to within an inch or so from the end force out all air. Use a twisty tie to close the ends. Fill all the casings.

Now there are 2 ways to cook it 1.) Either in a smoker or an oven

In a smoker : smokehouse temperatures differ so remember this, too much smoke will give the meat an off taste. If your smoker will not reach the temperature required leave bologna in til dry to the touch. Then turn smoke "on" then smoke to desired color until internal temperature is 156° f

Now for the oven : Your bologna will cook in the oven and the flavor will be excellent. 1.) Lay the bologna sticks on an oven rack ( be sure to be in the middle of the oven) (also be sure to put a catch tray under the bologna or whoever cleans the oven will not be happy with you (the wife or g/f) 2.) 120°F for 1 hour , 3.) 140°F for 1 hour , 4.) 160° for 30 minutes , 5.) Now if your oven was like mine , mine only went as low as 170° I left mine in the oven for 4hrs at that temp. Then increased the temp by 20° every hour after that. 6.) 180°F until the bologna reaches an internal temp. of 156°F

Let the bologna cool before slicing and eating ENJOY !!